Ingredients
1 1/2 lb penne, cooked al dente
1 extra virgin olive oil
1 medium onion, finely chopped
4 cl garlic, sliced
3 cup italian tomatoes, canned, peeled, c, rushed by hand
3 tbsp capers, drained
1/2 cup green olives, pitted/halved
1 1/2 tsp hot red peppers, chopped
3 anchovy fillets, drain/chop
6 basil leaves, fresh, whole
1 parsley, fresh, chopped
1 pinch salt
1 fresh ground black pepper
2/3 cup dry red wine
1 pecorino romano cheese,grate
1 cup mushrooms, fresh, sliced
6 1/2 oz pancetta bacon, fine chop
Directions
Heat the oil in a large skillet and saute the onion until
transparent. Add the garlic and saute until soft, then the pancetta
and cook until bubbling and transparent. Add the capers, mushrooms,
olives, hot red pepper, anchovies, salt (use only a pinch because of
the anchovies), pepper and wine. Simmer until the wine is reduced by
half, then add the tomatoes. Cook for 10 minutes longer, add the
basil leaves, then toss in the pasta and sprinkle generously with
cheese and parsley. Serve immediately.
Servings: 4 servings
Penne All'arrabbiata (Penne With Spicy Sauce) Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Historians have tracked the existence of recipes back into antiquity, in fact as far as the ancient Egyptians, and maybe further still. Interesting though that maybe, in the main part, these ancient recipes were just very simple pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts is a series of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times there are a couple of recipe books published in the fourteenth century - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are not about the curry that is served today, but instead accounts of the types of meals served to the rich and wealthy people of that time. In the 15th century, the Crusaders brought back a variety of foods and spices from the East, including coriander, basil and rosemary. The introduction of these new herbs and spices led to an increase in manuscripts on food, the majority of which are kept safe in private cookery archives. Over the following few centuries, the powerful families of the West competed to serve the most extravagent banquests, and as a result the best cooks and their recipes could command a high salary. Even so, it was during the nineteenth century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, testing, and recording the recipes of their peers. By the arrival of the twentieth century, recipe books are highly popular as a result of increased literacy, more leisure time and having more money to spend. The introduction of television brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Penne All'arrabbiata (Penne With Spicy Sauce) recipe.
