Penne Arrabbiata Cooking Method: Boil

PREP: 20 COOK: 25 READY IN: 45

Cuisine: Pasta
Ingredients: Gather Mise en Place:
1/2 of Yellow Onion Yield/Servings: 2-3
2 tbsp. Olive Oil
Learning Goals:
2 tbsp. Chicken or Vegetable stock
2 cloves of garlic A3.1 - identify the main ingredients used in
3 cups of Tomato sauce or canned whole tomatoes food preparation and describe their characteristics
1/2 tbsp crushed chili flakes (less if you prefer less heat) A3.2 - identify the origin or source of various food ingredients
sea salt, to taste B1 - use tools and equipment with industry standards
B2 - demonstrate the use of safe and correct culinary
450 grams of Penne pasta techniques in the preparation, cooking, and presentation of
1 tsp. regular table salt (to cook the pasta) food, and demonstrate professional serving methods.
4 cups of water B1.3 - apply standard industry practices when using tools
and equipment to prepare and serve food and clean up after
B2.1 - apply food preparation methods
B2.3 - use a variety of cutting techniques
B2.6 - create simple meals from various culinary traditions

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Additional Ingredients:
grated Parmesan on each serving
fresh basil

Proper cooking methods and culinary terminology from the recipe must be
respected and used during any communications in the kitchen.

Instructions/Preparation:
Finely dice the onion and mince the garlic.
To make the sauce, heat a small to medium saucepan over medium heat. Add oil to the saucepan.
Then add the onion. Sauté the onions for about 10 minutes or until they begin to caramelize a bit.
Then turn the heat down slightly and add the garlic and chili flakes.
Cook for a minute or so, just until the garlic becomes fragrant.
Next, deglaze with the chicken/vegetable stock and let it reduce until it is almost dry.
Next, add the tomatoes and a pinch of salt.
Let the sauce simmer for about 30 minutes or so. You might need to lower your heat to the lowest setting.
Stir occasionally to prevent it from scorching; if it does, add a little water. To finish the dish, taste the sauce for seasoning.
PASTA -
When ready to cook the pasta, add 1 tsp of salt per litre/quart of water; the water should taste like the sea.
Set temperature high to get water boiling. Once boiling has started add pasta.
Once done, reserve 1 cup of the cooking liquid and set aside.
Drain the rest of the water using a colander. Meanwhile get your sauce heated up.
Combine the pasta with just enough sauce to liberally coat it.
If the sauce seems too thick, add a bit of the reserved cooking water to thin it out.
Serve the pasta in warmed bowls and top with freshly chopped parsley and/or basil and grated Parmesan, if desired.

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