Free Recipe Capellini Arrabiata
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Capellini Arrabiata Recipe
1 md Onion; finely chopped
2 Cloves garlic; minced, up to
-3
1 tb Olive oil
1 md Red bell pepper; finely
-diced
6 Pickled hot Italian peppers;
-stemmed and minced
1 28 ounce can crushed or
-pureed tomatoes
1 16 ounce can diced tomatoes;
-undrained
1/4 c Dry red wine or vegetable
-stock
1/2 ts Dried red pepper flakes; or
-to taste
1/2 Teaspoon; oregano and basil
1 lb Capellini; (see glossary)
1/4 c Chopped parsley
Salt to taste
Capellini Arrabiata Preparation
1. In a large saucepan, over medium heat, saute onion and garlic in oil about 5 minutes, or until onion is translucent. Add bell pepper and continue to saute another 5 minutes, until onion is lightly golden. 2. Stir in pepperoncini, tomatoes, wine, pepper flakes, oregano, and basil. Bring to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes. 3. Bring a large pot of water to a boil, add pasta, and cook until al dente, about 3 to 4 minutes, or according to package directions. Drain and combine with sauce in a large serving bowl. Add parsley and salt, and toss to coat pasta with sauce. Makes 6 servings. Arrabiata is an Italian term for mad or enraged. Its name must have been inspired by the bold red sauce and aggressive seasoning. Start with the pepper amounts given here as a guideline-then slowly increase for extra spiciness. MC-Busted By Karen C. Greenlee By Karen C. Greenlee <greenlee@bellsouth.net> on Mar 14, 1999. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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