Penne all' Arrabbiata con Funghi...
OK, the third time's a charm (or is it three strikes and I'm out). This dish, Penne all'Arrabbiata con Funghi, is one of my favorite Italian recipes. Translated it means penne pasta in angry (spicy) sauce with mushrooms.Ingredients:
- 2 lb penne pasta
- 8 oz fresh mushrooms (sliced)
- 1 medium onion (diced)
- 3 cloves garlic (whole)
- 2 TBL butter
- 1 1/2 TBL olive oil
- 11 oz bacon/Italian pancetta (diced)
- 2 tsp crushed red pepper
- 2 15 oz cans peeled diced tomatoes
- 2 15 oz cans tomato sauce
- 1/ tsp salt
- 1/3 cup whole milk
- parmesan cheese (grated fine)
- romano cheese (powdered)
- Boil water for pasta (include 2 TBL salt and 1 TBL olive oil in water) and cook pasta al dente (not soft). Drain water and set aside.
- At the same time, sautè mushrooms in 1 TBL butter in a large skillet over medium heat until soft (and still wet). Remove the mushrooms from pan and set aside for later use.
- Add 1 TBL butter and oil to skillet and sautè onion and garlic until golden (but not brown).
- Add bacon and crushed red pepper and cook until the bacon fat is transparent (but not brown).
- Increase heat to medium high and add diced tomatoes, tomato sauce, and salt.
- Bring sauce to a slight boil (bubbles appear in center of pan within 2-3 seconds after stirring) then decrease heat to medium and cook uncovered for 30 minutes stirring occasionally.
- Remove garlic cloves from sauce and then add sautèed mushrooms and milk to sauce and stir.
- Combine the pasta and the sauce in a serving bowl and sprinkle with a little parmesan and romano cheeses. Buon Appetito!
- Italian pancetta and American bacon are not the same. If you can't get pancetta, buy thick cut bacon (non smoked).
- Always taste the sauce before adding the pasta to see if it needs more salt (or pepper). Always salt to your particular taste (whether you're using table salt, kosher salt, or sea salt).
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