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Penne All'Arrabbiata

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Ingredients
  Dried porcini mushrooms 15 Milliliter (1 tablespoon)
  Olive oil 45 Milliliter (3 tablespoon)
  Onion 1 , finely chopped
  Garlic 2 Clove (10 gm), crushed
  Pancetta/Unsmoked bacon 1⁄4 Pound, cut into strips (110 gram)
  Canned peeled italian tomatoes 625 Milliliter, drained and chopped
  Chili flakes 1⁄4 Teaspoon
  Penne 1 Pound (450 gram)
  Grated pecorino cheese 85 Milliliter (1/3 cup)
  Butter 45 Milliliter (3 tablespoon)
Directions

GETTING READY
1) Soak the porcini mushrooms in 1 tablespoon water for 1 hour and then cut into thin strips.

MAKING
2) In a large saucepan, saute the onion and garlic gently for 5 minutes.
3) Stir in the pancetta or unsmoked bacon and saute for another 5 minutes.
4) Stir in the porcini mushrooms, tomatoes and chili flakes, simmer over a moderate heat for 20 to 30 minutes, until thickened.
5) Taste and adjust the seasoning. If the sauce appears slightly dry, stir in 1 1/2 to 2 1/2 tablespoon pasta cooking water.
6) In a pan, cook the penne in the boiling salted water, until tender, then drain
7) Just befor serving, toss the cooked penne and grated pecorino cheese with the sauce, until thoroughly coated.

SERVING
8) Stir in the butter and serve the Penne all'Arrabbiata, immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Bacon
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
4

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