Penne Pasta With Arrabbiata Sauce

Pasta Arrabbiata,  also known as Angry sauce!  If you like spicy food you will love this old Italian dish, if you don't like spicy food you will be angry about it!

Please note:  The parsley is missing in the photo!  I forgot it!!

First, get the pasta water going.

Recipe for four:
1 onion, chopped
4 cloves garlic, finely chopped
1 small red bell pepper, chopped
2 c cherry tomatoes, halved
1/2 t each fresh rosemary, thyme and oregano finely chopped
1 t chili flakes
1 c parsley, chopped
1 T honey
3 T tomato paste
Juice of one lemon
1 c white wine
1/2 chicken stock
Salt and pepper
Parmesan cheese
Olive oil

Put a good amount of olive oil in a saute pan, and place over medium high heat.  When the oil is hot add the onions and peppers, and cook until almost soft.  Now add the wine and lemon juice and reduce half, then add the stock and do the same.  Now add all the ingredients, stir and lower the heat.  Season with salt and pepper and taste.

Drain the pasta and return it to the same pot, and stir with some more olive oil, now add the sauce.

Plate onto warm plates, add cheese and parsley...

Bon Appetit!  Chef Hobbes

Hobbes' Awesome Mushroom and Pepper Penne Pasta!

This Pasta Rocks!

Recipe for two:
2 large portabella mushrooms, black lungs and stalk removed and cut into large slices
8 small mixed sweet peppers, sliced into rings and stems removed
1/2 red onion, chopped
3 cloves garlic, finely chopped
1/2 c parsnip, chopped
1/2 c chicken or vegetable stock
1 c leftover meatloaf, crumbled (optional)
3 T tomato paste
Salt and pepper
Penne pasta
2 T olive oil
1 T butter

Tip:  Don't wash mushrooms, wipe them with a towel, or they will just soak up the water if you wash them!

First get the salted pasta water going in a large pot, remember pasta needs room to cook and lots of water.

In a saute pan over medium high heat, add the oil and butter, when the butter has melted and is really hot, add the mushrooms, and brown on all sides.  When done remove them to a plate and keep them warm in the oven.

Now using the same pan, adding more oil and butter if needed, add the onion, peppers and parsnip, and cook until soft, then add the garlic and season with salt and pepper.  Cook for a bit more then add the tomato paste and stir to get everything coated.  Now add the stock and reduce the liquid down to when it's almost all gone, then add the mushrooms back and stir.  Turn off the heat.

Drain the pasta and return it to the pot, and add some extra virgin olive oil to coat.  At this point you either plate the pasta adding the sauce on top, or mix the sauce with the pasta and serve with grated parmesan cheese, it's your call.  I chose to add the sauce to the pasta for a better photo!

Bon Appetit!  Chef Hobbes

Pasta Puttanesca

A classic Italian pasta in 15 - 20 minutes!

Recipe for four:
1 packet penne pasta
1 red onion, chopped
1 can Eden crushed tomatoes
3 roasted red peppers, chopped
2 T capers
1 c kalamata olives, chopped
4 fillets anchovy, chopped
4 cloves garlic, finely chopped
1/2 c olive oil
Pinch chili flakes
Salt and pepper
1/2 bunch Italian parsley, rough chopped
Grated Parmesan, for serving

First, get the salted pasta water going, then add the pasta when boiling.

Saute the onion in a large saute pan with a little olive oil, cook until soft over medium high heat.  When soft add the garlic, olives, capers, anchovies, salt and pepper and chili flakes.  Stir and cook for a minute or two, then add the tomato sauce and lower the heat to medium low.

Drain the pasta and return it to the pot with some olive oil and toss.  Serve the pasta onto warm plates with the sauce.  Grate the cheese on top and garnish with the parsley.  It's that easy...

Bon Appetit!  Chef Hobbes

Penne Pasta with Pancetta, Butternut Squash and Cabbage

A wonderful pasta dish!

Arron the butcher at our local store (marketplace) has started to make pancetta, and he is really doing a fine job!  I bought a half pound chunk and I was very impressed with the results.  Pancetta is pork that has been cured with herbs and dry aged, just wonderful if you use it the right way!

Recipe for four:
1 16 oz bag Penne pasta
1/2 pound pancetta, cubed
2 c butternut squash, cubed
2 c red onion, finely chopped
3 cloves garlic, finely chopped
1/2 t fresh rosemary, finely chopped (don't use dried)
2 c shredded cabbage
Olive oil
Pinch chili flakes
Salt and pepper

Get the salted pasta water going!
Start sauteing the pancetta in a little olive oil over medium high heat.  When it's getting nice and brown add the onion and cook for a bit, then add the garlic and squash and cook until done.  Then add the rosemary, chili flakes and cabbage.  Cook just a little more to soften the cabbage.

Drain the pasta when it's done, and return to the pan and add some olive oil and stir.

Serve the saute over pasta on warm plates with a generous amount of extra virgin olive oil and a a little Parmesan cheese.

Bon Appetit!  Chef Hobbes