Arrabbiata Sauce and Mushrooms over Penne

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Arrabbiata Sauce and Mushrooms over Penne

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

8 ounces white mushrooms -- chopped

2 large garlic cloves -- minced

1 dried red chile -- (1 to 2) crumbled

or

1 teaspoon red pepper flakes

8 plum tomatoes -- (8 to 10) chopped

or

1 28 oz can plum tomatoes -- with their juice, chopped

salt and freshly ground black pepper

1 pound penne pasta

freshly grated Parmesan or soy Parmesan

cheese

2 tablespoons minced fresh basil

 

Heat the oil in a large skillet over medium heat. Add the mushrooms, garlic,

and chiles, and cook until the vegetables soften, about 5 minutes. Add the

tomatoes and salt and pepper to taste. Simmer for 15 minutes to allow flavors

to blend. Cook the penne in salted boiling water, stirring occasionally, until

it is al dente, about 8 to 10 minutes. When the pasta is cooked, drain it and

place in a large serving bowl. Add the sauce, a sprinkling of cheese, and half

the basil. Toss gently to combine. Top with the remaining basil and serve

immediately, with additional cheese to pass at the table.

 

Other Pasta Choices: ziti or tubular pasta

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 532 Calories; 8g Fat (13.2% calories from

fat); 17g Protein; 98g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 28mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Vegetable; 1 1/2 Fat.

 

NOTES : Literally meaning " enraged " or " angry, " this Roman classic is named for

its fiery flavor derived from the small red chiles called pepperoncino that are

used to make the sauce. If dried chiles are unavailable, substitute red hot

pepper flakes, using more or less according to taste. Mushrooms, while not

traditional to the sauce, add substance and flavor.

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