Penne Arabiatta (Pasta with a Spicy Sauce)
Penne Arabiatta (Pasta with a Spicy Sauce) Recipe | Vegetarian Food from India
Vegetarian dietIntroduction
Penne Arabiatta is a classic Italian pasta dish known for its spicy tomato sauce. This flavorful and satisfying dish is perfect for those who enjoy a little kick in their meals.
History
Penne Arabiatta originated in Italy, specifically in the Lazio region. The name "Arabiatta" translates to "angry" in Italian, referring to the spiciness of the dish. It is believed to have been created as a way to add some heat to traditional pasta dishes.
Ingredients
How to prepare
- Boil penne pasta with a pinch of salt and set it aside.
- Heat olive oil in a pan and add minced garlic. Sauté for a few seconds until fragrant, then add chopped onions.
- Cook for a few minutes over medium-low heat until onions become tender and transparent. Then, add parsley, salt, chili powder, and oregano.
- Cook for a minute or two and add tomatoes and tomato paste. Cover and cook until tomatoes break down and form a sauce.
- Simmer on low heat for 7 – 8 minutes and add the cooked pasta. Toss to combine.
- Serve warm, garnished with fresh parsley and grated cheese.
Variations
- Add cooked chicken or shrimp for a protein boost.
- Use different types of pasta, such as spaghetti or fettuccine.
- Add vegetables like bell peppers or mushrooms for extra flavor.
Cooking Tips & Tricks
Be sure to cook the pasta al dente, as it will continue to cook slightly when added to the sauce.
- Adjust the amount of red chili powder to suit your spice preference.
- Use fresh, ripe tomatoes for the best flavor in the sauce.
- Garnish with fresh parsley and grated cheese for added flavor.
Serving Suggestions
Penne Arabiatta can be served with a side salad and garlic bread for a complete meal.
Cooking Techniques
Boil the pasta until al dente.
- Sauté the garlic and onions until fragrant.
- Simmer the sauce until the tomatoes break down and form a thick sauce.
Ingredient Substitutions
Use canned tomatoes instead of fresh tomatoes.
- Substitute dried parsley for fresh parsley.
- Use vegetable broth instead of water for added flavor.
Make Ahead Tips
The sauce for Penne Arabiatta can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce and toss with freshly cooked pasta when ready to serve.
Presentation Ideas
Serve Penne Arabiatta in a large pasta bowl, garnished with fresh parsley and grated cheese. Add a sprinkle of red chili flakes for extra heat.
Pairing Recommendations
Penne Arabiatta pairs well with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
Each serving of Penne Arabiatta contains approximately 250 calories.
Carbohydrates
Each serving of Penne Arabiatta contains approximately 40 grams of carbohydrates.
Fats
Each serving of Penne Arabiatta contains approximately 5 grams of fats.
Proteins
Each serving of Penne Arabiatta contains approximately 8 grams of proteins.
Vitamins and minerals
Penne Arabiatta is a good source of vitamin C, vitamin A, and potassium.
Alergens
This recipe contains gluten from the pasta. It can be made gluten-free by using gluten-free pasta.
Summary
Penne Arabiatta is a balanced dish that provides a good mix of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a nutritious meal option.
Summary
Penne Arabiatta is a delicious and spicy pasta dish that is easy to make and full of flavor. With a few simple ingredients and some cooking techniques, you can enjoy this classic Italian dish at home.
How did I get this recipe?
The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting my friend Maria in her cozy little kitchen. Maria was known for her delicious Italian dishes, and that day she decided to teach me how to make her famous Penne Arabiatta.
As we gathered the ingredients, Maria began to tell me the story of how she learned to make this spicy pasta dish. She explained that she had first tasted Penne Arabiatta while traveling through Italy many years ago. She had stopped at a small family-owned trattoria in Rome, where the chef had served her a plate of pasta that was bursting with flavor and heat.
Maria was so impressed with the dish that she begged the chef for the recipe. To her surprise, the chef agreed to share his secret. He took her into the kitchen and showed her how to make the spicy tomato sauce, which was the key ingredient in Penne Arabiatta. Maria watched carefully as the chef sautéed garlic and red pepper flakes in olive oil, then added crushed tomatoes and a dash of sugar to balance out the heat. She was amazed at how such simple ingredients could come together to create such a delicious and complex flavor.
After returning home, Maria spent weeks perfecting the recipe. She experimented with different types of pasta, varying the amount of red pepper flakes, and adjusting the cooking time for the sauce. Finally, she had created her own version of Penne Arabiatta that was a hit with her family and friends.
As Maria shared these memories with me, I couldn't help but feel inspired. I was eager to learn how to make this special dish and carry on the tradition that Maria had started. Together, we worked tirelessly in the kitchen, chopping onions, mincing garlic, and simmering the sauce to perfection.
The aroma of garlic and tomatoes filled the air, and I could hardly wait to taste the finished dish. Finally, after hours of preparation, the Penne Arabiatta was ready. Maria and I sat down at the table, and she served me a steaming plate of pasta topped with a generous helping of spicy sauce.
I took my first bite, and my taste buds exploded with flavor. The heat from the red pepper flakes was balanced perfectly by the sweetness of the tomatoes, and every mouthful was a delight. I couldn't believe that I had helped to create such a delicious dish, and I knew that this recipe would become a staple in my own kitchen.
From that day on, Penne Arabiatta became a regular feature on my dinner table. I would make it for special occasions, family gatherings, or just when I wanted a comforting and flavorful meal. Each time I cooked the dish, I would think back to that summer day in Maria's kitchen and the joy of learning something new and delicious.
As the years went by, I continued to share the recipe with friends and family, passing on the tradition that Maria had started. I would tell them the story of how I had learned to make Penne Arabiatta, and they would listen with interest, eager to taste the dish for themselves.
Now, as I sit here in my own kitchen, preparing a batch of Penne Arabiatta for dinner, I can't help but feel grateful for the memories and experiences that have led me to this moment. The recipe for this spicy pasta dish has not only brought me joy and satisfaction but has also connected me to a long line of cooks and chefs who have shared their knowledge and passion for food.
And as I take my first bite of the Penne Arabiatta that I have made with my own hands, I am filled with a sense of pride and accomplishment. This dish represents more than just a recipe – it is a symbol of friendship, tradition, and the joy of cooking. And for that, I will always be grateful.
Categories
| Chili Powder Recipes | Hooked On Heat | Indian Recipes | Indian Vegetarian | Oregano Recipes | Penne Recipes | Tomato Paste Recipes | Tomato Recipes |