Penne in Chunky Arrabbiata Sauce

When it come to pasta sauces, I’ve always been biased towards tomato based sauces for their lightness. Nothing tastes as juicy, tangy and satisfying as a good tomato based sauce in a pasta of your choice. Of course there are some amazing pasta recipes on our blog, and I’m at times, partial to the pesto, but an arrabbiata is always my first choice, always! And this Penne in chunky arrabbiata is one of my favourites.

Pasta Sundays

I’ve been making this recipe for years now. On most Sundays, my parents would ask me to make a big pot of pasta with the crunchiest veggies in a tomato based sauce for a hearty brunch. Now my father is a very picky eater when it comes to trying anything that is not Indian, but this pasta sauce has worked for him for it is tangy and a different kind of spicy. It remains one of the most requested dishes in our house!

Oh and it’s vegan! I don’t use any cheese in it to maintain the lightness in taste. If you’re not vegan, you can add some grated parmesan on top if you wish. You can also customise the sauce by adding butter, ricotta cheese or chicken tenders. The possibilities are limitless!

Why this Arrabbiata is called chunky

I call it chunky because I like to use a lot of onions in the sauce. I prefer using different seasonal vegetables along with the sauce that make it a wholesome meal but am often restricted to what’s available in the fridge. Broccoli, bell pepper, sweet corn and mushrooms taste amazing in this pasta dish. Alternatively, a basic arrabbiata works great too with a variety of pastas.

But you know what takes it to a whole different level? A crispy breaded chicken breast on top! (Recipe to follow soon!)

Serves 3-4 people, Yields 4 cups

Prep Time: 10 minutes, Cook Time: 30 minutes, Total Time: 40 minutes.

Ingredients

• Garlic- peeled and chopped, 2  big cloves
• 3 small Onions – sliced
• Extra Virgin Olive oil, 3 tbsp
• Tomatoes- peeled and pureed, 5 large
• Salt to taste
• Red chilli flakes, 1/2 tsp
• Red chilli powder, 1 tsp
• Black pepper, 1/2 tsp
• Sugar, 1/2 tsp
• Button mushroom- cut into quarters, 1 cup
• Bell peppers/ Capsicum- chopped, 1/2 cup
• Pasta of your choice, 2 cups
• Water, 6 cups
• Dried Oregano flakes, 2-3 tsp
• Fresh Basil leaves 1/2 cup OR 2-3 tsp dried basil flakes
• Red wine (optional), 2 tbsp
• Butter (optional), 1 tbsp (Skip for a Vegan version)

Method

Start by prepping the vegetables. I peeled the tomatoes using this method here before I pureed them. Peeling tomatoes is optional, I only do it when I have enough time. It does make the sauce smoother.

I used dried basil for this recipe. Fresh Basil leaves would be great if you can get them. Alternatively, you can use Pasta seasoning if you don’t have oregano and basil.

In a big wok or pan, add olive oil. Add chopped garlic, a pinch each of black pepper, oregano and basil. Give it a good stir and you’ll be able to take in the aroma of what are the base flavours of your sauce.

Next, add the sliced onions and cook for 3-4 minutes on medium high heat. The button mushrooms or any other vegetables that may require more cooking time than the rest go in next.

I cooked the mushroom and onions for another 4 minutes till the mushrooms sweated.

In another pot, bring water to boil. Add salt and pasta to boiling water and cook for the time mentioned on the pasta pack. I cooked a Penne Rigate variety to al dente for 9-10 minutes. Once done, drain and reserve a cup of liquid.

In the sauce, add the pureed/chopped tomatoes next followed by the salt, black pepper, red chilli powder, oregano and basil. Stir in the reserved pasta liquid and let it simmer on low heat for 7-8 minutes.

Add crushed chilli flakes and half a tsp of sugar to the sauce. The sugar is optional and is just used to balance the sourness of the tomatoes.
You can also add some red wine or a tbsp of butter at this stage. Needless to say, both add to the flavour of the sauce. Again, this is optional.

Next add the diced capsicum and cook for another 2-3 minutes.
Mix in the pasta and cover the pot for a minute.

Serve this Penne pasta in Chunky Arrabbiata hot with some garlic bread, bruschetta  and love!

Penne in Chunky Arrabbiata sauce

2019-06-06 15:09:46

Serves 3

A spicy and chunky Arrabbiata sauce loaded with vegetables. Make this delicious and tangy sauce with pasta of your choice for a hearty meal.

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

1. Garlic- peeled and chopped, 2 big cloves
2. 3 small Onions – sliced
3. Extra Virgin Olive oil, 3 tbsp
4. Tomatoes- peeled and pureed, 5 large
5. Salt to taste
6. Red chilli flakes, 1/2 tsp
7. Red chilli powder, 1 tsp
8. Black pepper, 1/2 tsp
9. Sugar, 1/2 tsp
10. Button mushroom- cut into quarters, 1 cup
11. Bell peppers/ Capsicum- chopped, 1/2 cup
12. Pasta of your choice, 2 cups
13. Water, 6 cups
14. Dried Oregano flakes, 2-3 tsp
15. Fresh Basil leaves 1/2 cup OR 2-3 tsp dried basil flakes
16. Red wine (optional), 2 tbsp
17. Butter (optional), 1 tbsp (Skip for a Vegan version)

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Instructions

1. Start by prepping the vegetables. I peeled the tomatoes using this method here before I pureed them. Peeling tomatoes is optional, I only do it when I have enough time. It does make the sauce smoother.
2. I used dried basil for this recipe. Fresh Basil leaves would be great if you can get them. Alternatively, you can use Pasta seasoning if you don’t have oregano and basil.
3. In a big wok or pan, add olive oil. Add chopped garlic, a pinch each of black pepper, oregano and basil. Give it a good stir and you’ll be able to take in the aroma of what are the base flavours of your sauce.
4. Next, add the sliced onions and cook for 3-4 minutes on medium high heat. The button mushrooms or any other vegetables that may require more cooking time than the rest go in next.
5. I cooked the mushroom and onions for another 4 minutes till the mushrooms sweated.
6. In another pot, bring water to boil. Add salt and pasta to boiling water and cook for the time mentioned on the pasta pack. I cooked a Penne Rigate variety to al dente for 9-10 minutes. Once done, drain and reserve a cup of liquid.
7. In the sauce, add the pureed/chopped tomatoes next followed by the salt, black pepper, red chilli powder, oregano and basil. Stir in the reserved pasta liquid and let it simmer on low heat for 7-8 minutes.
8. Add crushed chilli flakes and half a tsp of sugar to the sauce. The sugar is optional and is just used to balance the sourness of the tomatoes.
9. You can also add some red wine or a tbsp of butter at this stage. Needless to say, both add to the flavour of the sauce. Again, this is optional.
10. Next add the diced capsicum and cook for another 2-3 minutes.
11. Mix in the pasta and cover the pot for a minute.
12. Serve this Penne pasta in Chunky Arrabbiata hot with some garlic bread, bruschetta.

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By Sakshi Kapoor

Kitchenpostcards https://www.kitchenpostcards.com/

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