More Pasta Sauces

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Penne in Spicy Tomato Sauce

 

Recipe By :The Eating Well New Favorites Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Pasta & Pasta Sauces

 

Amount Measure Ingredient -- Preparation Method

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1 lb penne or mostaccioli pasta

1 tbsp olive oil

3 cloves garlic -- finely chopped

1/4 tsp red pepper flakes -- or more to taste

1 28 oz can plum tomatoes -- drained

1/2 cup pecorino romano cheese -- finely grated

1/4 cup Italian flat-leaf parsley -- finely chopped

salt and freshly ground black pepper -- to taste

 

In a large pot of salted boiling water, cook penne or mostaccioli until

al dente, about 10 minutes.

 

Meanwhile, heat oil in a large nonstick skillet over low heat. Add

garlic and red pepper flakes; cook, stirring, until the garlic is

golden, about 1 minute. Add tomatoes, crushing them roughly with a fork.

Bring to a simmer over low heat and cook until slightly reduced, about 5

minutes.

 

When the pasta is ready, drain it and return it to the pot. Stir in the

sauce and put the pot over high heat. Stir until the mixture sizzles.

Remove from the heat. Add cheese and parsley; toss well. Taste and

adjust seasonings; serve immediately.

 

 

 

 

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Per serving: 71 Calories (kcal); 4g Total Fat; (45% calories from fat); 2g

Protein; 9g Carbohydrate; 0mg Cholesterol; 17mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

NOTES : Notes from book: Arrabbiata means " in a rage. " It could refer

either to the cooking technique (it's all prepared so quickly that the

cook appears to be in a rage) or to the spicy (enraged) taste of the

dish. Both interpretations apply: the dish is quick and easy to prepare

and it should be as spicy as you like it (or can stand it).

 

Nutritional information: 553 calories per serving, 22g protein, 10g fat,

95g carbo, 262mg sodium, 10mg cholesterol.

 

I served the meal with some warm breadsticks.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~I actually had

no plans as to what to make tonight. So I always go with mexican or

southwestern because I always have tortillas and cheese in the house. So

I created burritos, and they were really tasty:

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

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David Copperfield's Spicy Penne with Fontina Cheese

 

Recipe By :Newman's Own Cookbook by P. Newman/A.E Hotchner

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Pasta & Pasta Sauces

 

 

Amount Measure Ingredient -- Preparation Method

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1 lb penne pasta

1/4 cup olive oil

1 1/2 cups frozen & thawed peas -- 1/2 c. less 10 oz pk

2 sm yellow onions -- cut julienned

1 cup fresh basil leaves -- chopped

1/4 cup dry white wine

juice of 1 lemon

1 1/2 cups Newman's Own All-Natural Diavolo Sauce -- or

your favorite

1/2 tsp crushed red pepper flakes -- or more

8 oz fontina cheese -- grated

salt -- optional

Parmesan cheese -- grated for at table

 

Bring a large pot of salted water to a boil. Add the penne and cook

according to the package directions until tender but firm. Drain well

and keep warm.

 

Meanwhile, heat the oil in a lg saute pan over high heat until hot. Add

the peas, onions, and basil leaves, and cook, stirring, for 5 minutes.

Add the wine and lemon juice, and cook for 3 minutes. Add the sauce and

pepper flakes and bring to a simmer, stirring, until hot. Stir in the

fontina cheese and cook for barely 30 seconds, until semi-melted.

 

Add the penne to the sauce and toss well. Taste and add salt if needed.

 

Serve at once in heated bowls, sprinkled with parmesan cheese.

 

 

 

 

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Per serving: 518 Calories (kcal); 21g Total Fat; (37% calories from fat); 20g

Protein; 59g Carbohydrate; 44mg Cholesterol; 304mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;

0 Other Carbohydrates

 

Serving Ideas : warm breadsticks

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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Penne al Arrabbiata

 

Recipe By :Bice, Atlanta, Georgia

Serving Size : 4 Preparation Time :0:00

Categories : " Post " Pasta

 

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

2 cloves garlic -- minced

5 medium plum tomatoes -- chopped

1 tablespoon cracked hot pepper

1/2 cup Parmesan cheese -- grated

salt & pepper to taste

16 ounces cooked penne pasta

 

In a large saucepan, heat olive oil until sizzling. Add garlic and saute,

but do not brown. Reduce heat to medium and add tomatoes, salt, and pepper.

Cover and cook for 8-10 minutes until tomatoes are very soft. Stir in hot

pepper and cooked pasta. Saute until pasta is warmed through. Stir in Parmesan

cheese and serve immediately.

 

 

 

 

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Per serving: 154 Calories (kcal); 13g Total Fat; (76% calories from fat); 5g

Protein; 4g Carbohydrate; 8mg Cholesterol; 193mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0