food What to cook with Arrabiata sauce?
- Thread starter Sarg3
- Start date
The mini size penne is great arrabiata, but also, the underrated corkscrew pasta will hold a lot in the grooves. 
Yeah, cooked al dente with fresh shaved parmigiano-reggiano or romano.
The smaller pennes are cool for that, the larger ones are good too. The smaller ones just make it a saucier dish.
The smaller pennes are cool for that, the larger ones are good too. The smaller ones just make it a saucier dish.
That looks absolutely delicious man!
Browning said:This is what I came up with. I may have added too many penne but omg it's absolutely delicious. Good call on the penne pasta. Fiancee says it's too spicy I think it's just right.
Of course it's a good call, it's the standard use.Browning said:
Am i seeing well or is there meat too in that sauce?
Shrimps sounds killer on that. But with onions too since arrabbiata has only garlic as far as i know. Also chicken of course but in general i eat it "white".ajijoe said:
A couple of time i used that similar kind of sauce on shrimps and mussels to top spaghetti and it's a great thing (better than normal arrabbiata). I'm not really experienced with that combos (it's more from center Italy).
Sometimes i had beef and it's good, but was my mom that cooked that and i've never cooked it myself.
Btw that was alla pizzaiola instead arrabbiata, it's very similar, that looks like an ok recipe: http://www.food.com/recipe/beef-pizzaiola-23209
I rememember also capers and maybe olives sometimes.
Maybe not my top preferencie but it's good.
That's great with pesto alla genovese. Also i have good memories with canned tuna.The Hot Pepper said:
I buy the frozen meatballs from Trader Joe's and simmer then in the Arrabbiata when I want some low carb that I can graze on ...
I like how the experience unfolds, the early meatballs are very much just 'meatball' as the sauce still has high water content and doesn't adhere all that readily ...
Half way (maybe after an hour or so on #3), the sauce divides and you get a darker paste and an oily separation (not a gross oil, a beautiful aromatic oil) ...
By the end, there's usually a little burnt meatball to scrape off the bottom of the enameled CI and I just chop up the last 5-6 meatballs and have it like soup ...
Highly rec ...
I like how the experience unfolds, the early meatballs are very much just 'meatball' as the sauce still has high water content and doesn't adhere all that readily ...
Half way (maybe after an hour or so on #3), the sauce divides and you get a darker paste and an oily separation (not a gross oil, a beautiful aromatic oil) ...
By the end, there's usually a little burnt meatball to scrape off the bottom of the enameled CI and I just chop up the last 5-6 meatballs and have it like soup ...
Highly rec ...
Thank you. It will definitely be getting fixed again.The Hot Pepper said:
Yes sir. I added a pound of ground beef to it.Essegi said:Of course it's a good call, it's the standard use.
Am i seeing well or is there meat too in that sauce?
Shrimps sounds killer on that. But with onions too since arrabbiata has only garlic as far as i know. Also chicken of course but in general i eat it "white".
A couple of time i used that similar kind of sauce on shrimps and mussels to top spaghetti and it's a great thing (better than normal arrabbiata). I'm not really experienced with that combos (it's more from center Italy).
Sometimes i had beef and it's good, but was my mom that cooked that and i've never cooked it myself.
Btw that was alla pizzaiola instead arrabbiata, it's very similar, that looks like an ok recipe: http://www.food.com/recipe/beef-pizzaiola-23209
I rememember also capers and maybe olives sometimes.
Maybe not my top preferencie but it's good.
That's great with pesto alla genovese. Also i have good memories with canned tuna.
I can imagine that! I used to get a cold pasta salad that was pesto/corkscrew. Delish!Essegi said: