What is Penne al Arrabiata Thermomix? More commonly know in English as Spicy Arrabbiata.
Beyond cold winter nights in, pasta is suitable for just about any occasion. Date night, Monday night, feeling lazy after work night, when you’ve run out of dishes night.
Penne al Arrabiata Thermomix Recipe
- 3 clove garlic, peeled
- 1 — brown onion, halved
- 3 long red chilies, roughly chopped
- 25 g olive oil
- 400 g Tin crushed tomatoes
- 1 — Handful fresh basil, roughly chopped
- sea salt and black pepper, to taste
- penne rigate
Add garlic, onion, and chili to TM bowl and chop.
Add oil, sauté 3 min.
Add all remaining ingredients and cook 15 minutes at 100 degrees with MC removed and TM basket on top of mixing bowl to reduce splatter.
Stir some of the sauce through the cooked pasta.
Serve and top with a little more sauce.
Add some fresh finely grated Parmesan.
Penne all’Arrabbiata Recipe 2
(for 320-400gr pasta)
- 20g parsley leaves
- 5 cloves of garlic
- 30g extra virgin olive oil
- 1/2 – 1 tsp red pepper flakes (up to taste)
- 400g canned diced tomatoes
- 50g water
- Salt, black pepper
- Grated Parmesan
Chop parsley for 5 seconds on Speed 5, set aside
Start TM on Speed 6 and add garlic cloves through the hole of TM Lid. (5 seconds on Speed 6)
Scrape down the sides of TM Bowl with a spatula. Add oil and pepper flakes. Cook for 2 minutes at 100 °C on Speed 1
Add parsley and cook for 1 minute at 100 °C on Speed 1
Add tomatoes, water and cook for 10 minutes at 100 °C on Speed 1
Adjust salt and pepper. Cook for 5 minutes at 100 °C on Speed 1
Mix sauce in a pan with boiled-drained pasta
Serve into plates and sprinkle with Parmesan
Spicy Penne Arrabiata with Tomato Sauce
- 1 tbsp olive oil
- 4 turkey sausage links
- 1 yellow onion, diced
- 4 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red chili flakes
- 1 (796mL) can diced tomatoes
- 1 (680mL) jar tomato sauce
- 1 1/2 cups water
- 1 lb dried penne pasta
- 1 red bell pepper, chopped
- chopped fresh basil, for garnish
- Fresh grated Parmesan cheese, for garnish
Can I freeze pasta with sauce?
Yes! The pasta can get a bit on the mealy side and it’s a totally different animal than if it’s fresh but it’s still super tasty. Usually, I reheat in a Tupperware container partially covered after splashing a bit of water on it to make it a bit moister [freezing can dry it out] and then load on the Parmesan cheese. If your pasta already has cheese on it, the cheese may get weird after freezing, but certainly not inedible. Same goes for pesto with cheese in it, better to freeze that before putting cheese on it.
Roasted Tomato Arrabbiata Sauce
I like my Arrabbiata, (literally ‘angry’ sauce), nice and spicy – but do add as much or as little chili as you like, or leave it out completely for a simple tomato sauce. Remember that the fiery heat of chili is always tamed a little in the freezer, so you can afford to be a bit more liberal than you think with the crushed chilies!
- 1 kg (2lb) fresh tomatoes
- 2 garlic cloves, peeled and crushed (or 2 tsp ready-chopped garlic or garlic purée)
- 1-2 tsp dried crushed chillis (depending how hot you like your arrabbiata!)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- black pepper
- 2 tbsp olive or rapeseed oil
- 14-16 fresh basil leaves
- 1 tbsp balsamic vinegar
- 1 tsp sugar
Preheat the oven to 200°C / 390°F / gas mark 6.
Halve the tomatoes, (or quarter them if using larger tomatoes), and tip into a large bowl. Add the garlic, chilli, oregano, thyme, salt, a generous grind of black pepper, and oil, then toss together until the tomatoes are evenly coated with the oil and seasonings.
Tip into a large roasting tin or baking tray and turn over the tomatoes so that they are skin-side down / cut-side up as pictured above. Roast in the oven for 20 minutes until they have released their juices and are turning brown.
Remove from the oven, and carefully spoon the tomatoes and all their juices and flavourings into a blender, along with the basil leaves, balsamic vinegar and sugar. Blitz until completely smooth, (this may take up to a minute), then serve with pasta or divide into tubs or bags to freeze in individual portions.
Penne alla Vodka
This easy vodka sauce tastes vibrantly tomatoey, deliciously herby, lightly peppery and faintly smokey if you opt to use pancetta. And with the red pepper flakes it also has an exciting spicy little kick to it on the tip of your tongue.
- Canned San Marzano tomatoes – these are an Italian grown variety of tomato that have less acidity and better sweetness, I don’t recommend substitutions unless you don’t have access to them. Then go with canned plum/Roma tomatoes and add a pinch or two of sugar.
- Extra virgin olive oil – don’t use standard refined olive oil here. We want that stronger extra virgin flavor in this dish. It really compliments the tomato flavor.
- Yellow onion – mince these up fine so they’ll become tender with a brief saute and simmer period.
- Prosciutto – this cured Italian ham is optional but it does add a delicious flavor.
- Garlic – only use freshly minced for best flavor.
- Salt and pepper – add to taste but remember the sauce will reduce some so don’t overdue it.
- Vodka – a must in this recipe. With leftover vodka I like to make homemade vanilla.
- Red pepper flakes – if you don’t like spicy food you can omit this. If you love spicy double or even triple the amount.
- Heavy cream – I don’t recommend lower fat substitutions here.
- Fresh basil and fresh oregano – if you don’t want to purchase both you can use one or the other but I love the blend here. If you have leftover use it to make pizza sauce or marinara.
- Shredded parmesan cheese – want to add extra flavor to the sauce? Simmer a parmesan rind with the sauce.
- Penne pasta – cook to al dente and be sure to reserve some of the starchy pasta water before draining, which is used to loosen the sauce as needed.
Boil water: Bring a pot of water to a boil to cook pasta. Season water with salt.
Saute aromatics and prosciutto: Heat oil in a separate large pot over medium heat. Add onion and prosciutto, saute 4 – 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.
Add tomatoes and vodka, simmer: Remove pan from heat and add tomatoes, vodka, season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes, stirring occasionally.
Cook pasta: Meanwhile cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.
Mix cream, herbs and parmesan into sauce: Stir cream into sauce and let just heat through, about 1 minute. Stir in parmesan, basil and oregano.
Toss vodka sauce and penne: Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve warm with more parmesan and garnish with more basil if desired.
What can I substitute for vodka in penne alla vodka sauce?
Is there alcohol in penne alla vodka?
No, the alcohol is cooked out.
What vodka do you use for vodka sauce?
I always use good quality ingredients in my cooking and baking, and this also applies to the vodka. I currently have Grey Goose vodka in my kitchen, but also use Belvedere or Ketel One. (christinascucina.com)