Best Bacon Arrabiata Recipes

Bacon Arrabiata image

Provided by sage femme

Categories Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

10 ounces penne pasta
1/2 cup cooked bacon, crumbled
3 tablespoons olive oil or 3 tablespoons bacon grease
2 garlic cloves, minced
10 cremini mushrooms, sliced
salt
pepper
1 red pepper, chopped
1 cup frozen peas
2 cups spinach or 2 cups kale, chopped
3/4 cup Italian parsley, chopped
2 tablespoons white wine
1 tablespoon lemon juice
2 tablespoons heavy cream
1/2 cup milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/2 teaspoon crushed red pepper flakes

Steps:

Boil water and cook pasta according to package directions.
Saute garlic and mushrooms in olive oil or bacon grease in a pan large enough to fit all the veggies. Season with salt and pepper.
When mushrooms are soft and brown, remove pan from heat, set mushrooms aside in a small bowl.
Add white wine and lemon juice to the hot pan and stir with a spoon to deglaze the pan. Return to the heat.
Add bell pepper, peas, dried herbs, cream and milk. Saute over medium heat until veggies are crisp tender, about 5 minutes.
Add bacon, mushrooms, chard and parsley. Cook until greens are wilted, about 2 minutes.
Serve over pasta, with bread so you can mop up all the yummy sauce!

Nutrition Facts : Calories 451, Fat 15.9, SaturatedFat 4.1, Cholesterol 14.6, Sodium 108.7, Carbohydrate 69.1, Fiber 11.1, Sugar 4.3, Protein 10.4

Penne Arrabiata image

Provided by Ina Garten

Time 1h5m

Yield 4 to 5 servings

Number Of Ingredients 10

2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving

Steps:

In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.