Christmas Penne Arrabiata Recipe

Penne pasta: A type of pasta shaped like tubes, perfect for holding the sauce.

Olive oil: Used for sautéing the garlic and red pepper flakes, adding a rich flavor.

Garlic: Minced to release its aromatic and flavorful oils.

Red pepper flakes: Adds a spicy kick to the sauce.

Crushed canned tomatoes: Forms the base of the sauce, providing a rich tomato flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the sauce.

Fresh basil: Chopped and stirred in at the end for a burst of freshness.

Parmesan cheese: Grated and used as a topping to add a savory, umami flavor.

When sautéing the garlic and red pepper flakes in olive oil, ensure the heat is at a medium level to avoid burning the garlic. Burnt garlic can impart a bitter taste to the sauce. Stir continuously and watch closely for a golden hue, which indicates the garlic is perfectly sautéed and ready for the next step.

• penne pasta - Substitute with rigatoni: Both have similar shapes and textures, making them great for holding onto the sauce.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for sautéing.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlicky flavor.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat; use sparingly to avoid overpowering the dish.

• crushed canned tomatoes - Substitute with tomato puree: Tomato puree offers a smooth texture and rich tomato flavor, suitable for making sauces.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity.

• chopped fresh basil - Substitute with dried basil: Use 1 tablespoon of dried basil for every ¼ cup of fresh basil to maintain the herbaceous flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly saltier, tangier flavor.

• Allow the penne pasta to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• Transfer the penne arrabiata to an airtight container. Ensure the container is clean and dry to maintain the freshness of the dish.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The sauce will meld with the pasta, enhancing the flavors over time.
• For longer storage, place the penne arrabiata in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When freezing, try to remove as much air as possible from the container or bag. This helps prevent freezer burn and maintains the quality of the pasta.
• To reheat refrigerated penne arrabiata, transfer it to a skillet over medium heat. Add a splash of olive oil or a bit of water to loosen the sauce if it has thickened.
• For reheating from frozen, it's best to thaw the penne arrabiata in the refrigerator overnight. Once thawed, reheat it in a skillet or microwave until heated through.
• If using a microwave, cover the dish with a microwave-safe lid or wrap to retain moisture. Heat in short intervals, stirring occasionally to ensure even heating.
• Garnish with fresh basil and a sprinkle of parmesan cheese before serving to revive the dish's vibrant flavors and presentation.

• Stovetop Method:

  1. Place a skillet over medium heat.
  2. Add a splash of olive oil or a bit of water to the skillet.
  3. Add the leftover Christmas Penne Arrabiata to the skillet.
  4. Stir occasionally to ensure even heating, for about 5-7 minutes.
  5. Once heated through, serve hot and enjoy!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the penne arrabiata to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until heated through.
  5. Remove from the oven, stir, and serve hot.

• Microwave Method:

  1. Place the leftover pasta in a microwave-safe dish.
  2. Add a splash of water or olive oil to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals until heated through.
  6. Serve immediately and enjoy!

• Double Boiler Method:

  1. Fill a pot with water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the leftover penne arrabiata to the bowl.
  4. Stir occasionally until the pasta is heated through, about 10-15 minutes.
  5. Serve hot and savor the flavors!

• Large pot: used to cook the penne pasta according to the package instructions.

• Colander: used to drain the cooked penne pasta.

• Large skillet: used to heat the olive oil and cook the sauce.

• Wooden spoon: used to stir the garlic, red pepper flakes, and sauce.

• Measuring spoons: used to measure the olive oil, red pepper flakes, salt, and black pepper.

• Can opener: used to open the canned crushed tomatoes.

• Chef's knife: used to mince the garlic and chop the fresh basil.

• Cutting board: used as a surface to mince the garlic and chop the fresh basil.

• Grater: used to grate the parmesan cheese.

• Serving spoon: used to serve the pasta onto plates.

Prepare ingredients in advance: Mince the garlic and chop the basil ahead of time to streamline the cooking process.

Use pre-crushed tomatoes: Opt for canned crushed tomatoes to save time on prepping fresh tomatoes.

Cook pasta simultaneously: Boil the penne pasta while you prepare the sauce to cut down on overall cooking time.

Pre-measure spices: Measure out the red pepper flakes, salt, and black pepper before you start cooking to avoid interruptions.

Grate cheese beforehand: Grate the parmesan cheese in advance so it’s ready to sprinkle when the dish is done.