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root
Senior Member

Posts: 330
Registered:
February 2004

Penne All' Arrabbiata Wed, 11 February 2004 22:17
1-1/2 lbs penne pasta
1 Tbsp extra virgin olive oil
1 onion, chopped
4 cloves garlic, sliced
4 cups canned whole tomatoes
3 Tbsp capers
1/2 cup pitted green olives
1-1/2 tsp crushed red pepper
6 leaves fresh basil
1 pinch salt
ground black pepper to taste
2/3 cup red wine
1 cup fresh sliced mushrooms
6.5 oz pancetta bacon, finely chopped

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Heat the extra virgin olive oil in a large skillet and saute the onion until transparent. Add garlic and saute until soft, then the pancetta and cook until bubbling and transparent. Add the capers, mushrooms, olives, hot red pepper, salt, ground pepper and wine.

Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, tehn toss in the cooked pasta.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in microwave or in covered pot on stovetop.

[Updated on: Sun, 06 June 2004 19:41]

      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Penne All' Arrabbiata Sun, 09 July 2006 21:06
Go easy on the spicy spices...but this is different and very tastey!
      
    
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