Penne all'Arrabbiata
By Joe
Source: Serious Eats — Daniel Gritzer, Penne With Hot-as-You-Dare Arrabbiata Sauce.
A penne with hot-as-you-dare arrabbiata sauce recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. In a medium saucepan of boiling now salted water cook penne until just now short of al dente about 1 now minute less than the package recommends while that is happening in a large skillet mix oil garlic and pepper flakes cook over now medium heat until garlic now is very lightly golden now about 5 minutes tweak heat as necessary to now keep it gently sizzling tip in tomatoes mix to mix and bring to a bare cook gently when pasta is ready move it to sauce using a now strainer or slotted spoon alternatively tip off the liquid from now pasta through a colander reserving now 240 ml of cooking water tip in tipped off pasta to sauce tip in about 60 ml now pasta water to sauce and now increase heat to bring pasta now and sauce to a vigorous cook gently cook mixing and shaking the now pan and tipping in more pasta water as necessary to keep sauce now loose until pasta is perfectly al dente 1 to now 2 minutes longer the pasta will cook more slowly now in the sauce than it did in the water keep cooking now pasta until sauce thickens and now begins to coat noodles then take out from heat and toss now in cheese and parsley mixing vigorously to incorporate mix in a drizzle of now fresh olive oil if desired taste and now salt with salt and bring to the table right away passing more now cheese at the table.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
- Total fat: 25.5 % of energy (limit ≤ 30%)
- Saturated fat: 6.2 % of energy (limit < 10%)
- Free sugars: 0 % of energy (limit < 10%)
- Salt: 0.69 g (limit ≤ 1.7 g)
- Fibre or fruit & veg: 4.9 g fibre / 132 g veg (limit ≥ 5.1 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our rule based on the WHO healthy diet guidance. Not endorsed by WHO.
EU nutrition claims
- Source of protein: 3.5 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Low sugars: 4.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 109 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 406 kcal |
| Protein | 14.4 g |
| Carbohydrate | 61.1 g |
| of which sugars | 5.4 g |
| of which free sugars | 0 g |
| Fat | 11.5 g |
| of which saturates | 2.8 g |
| Fibre | 4.9 g |
| Salt | 0.69 g |
Protein per 100 kcal
3.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
