arrabbiata

Yoghurt and dried mint give this speedy pasta dinner a light touch. This Turkish spin on Italian beef ravioli will go straight into your cookbook.

Turkish-style ravioli

packet beef ravioli

butter, chopped

(1 1/2 cups) arrabbiata pasta sauce

(1 cup) Greek-style yoghurt

mint leaves

Use jarred arrabbiata sauce to add more of a kick to an old stand-by, with this somewhat spicy Arrabbiata White Bean &amp; Vegetable Soup.

Arrabbiata White Bean & Vegetable Soup

olive oil

onion

carrots (peeled and chopped small)

tsp minced garlic (about 4 cloves)

vegetable broth

oz jar arrabbiata pasta sauce

water

beans

corn (drained)

oregano

Sea salt (to taste)

Black pepper (to taste)

Parmesan (optional,

Cut up your onion, carrots, and garlic.

Heat olive oil in a Dutch oven over medium heat until shimmering. Add the carrots and saute for 10 minutes, stirring occasionally. Stir in the onion and garlic and saute for another 4 minutes, stirring occasionally.

While the veggies are sauteeing, rinse and drain the beans, and drain the green beans & corn.

When the carrots and onion are softened, stir the broth, water, arrabbiata pasta sauce, white beans, green beans, corn, and seasonings into the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

Taste and add a little more salt & pepper as necessary.

Serve your spicy white bean & vegetable soup topped with shredded Parmesan (optional, yet recommended).

Enjoy a quick and healthy pasta dish with tomato, garlic and chilli flavours. It takes just 15 minutes from prep to plate, so it's a perfect speedy supper

Penne all'arrabbiata

tbsp extra virgin olive oil

garlic cloves, sliced

½-1 tsp chilli flakes

tomatoes

penne

basil leaves, torn

Heat the oil in a frying pan over a medium heat and fry the garlic and chilli flakes for 2-3 mins until fragrant and the garlic is lightly golden. Tip in the chopped tomatoes and bring to a simmer. Cook for 10 mins until the mixture has slightly thickened. Season well.

Cook the penne in a pan of boiling salted water for 10 mins until al dente. Drain, reserving a mugful of the pasta cooking water.

Tip the pasta into the sauce, scatter with most of the basil and toss to combine. Add a splash of the reserved pasta cooking water to help the sauce coat the pasta, if needed. Scatter with the remaining basil to serve.

Mussels Arrabbiata is the perfect dish to serve on Christmas Eve when you are celebrating the Feast of the Seven Fishes. However, it surely is a simple, beautiful dinner to make all year! Don&#39;t be afraid when cooking seafood especially mussels because I am going to walk you through the entire process in this blog. Also, it&#39;s interesting to note that mussels are super affordable yet they are such a crowd pleasing elegant add in to your arrabbiata sauce! So, head to your local fishmonger, grab yourself some mussels and a can of san marzano tomatoes. Let&#39;s make it!

Mussels Arrabbiata

red chili pepper

mussels

lb linguine

(28 oz) cans San Marzano whole peeled tomatoes

garlic

white wine

ladles of pasta water (about 2/3 cup)

sugar

Salt & pepper

basil ripped up

parsley (chopped)

Most parsley & basil

pecorino romano & butter

In a bowl of water clean your mussels and pull out the beards (the fibrous strands). Set aside.

In a dutch oven or pot add olive oil. Then add in the red chili pepper, garlic, salt & pepper, and sauté fragrant.

Deglaze with white wine and let that simmer for 2-3 minutes so the alcohol can burn out.

Add in both cans of whole peeled tomatoes, crush the tomatoes up, add some more salt & pepper to taste, and a pinch of sugar. Cover the pan with the lid keeping it slightly ajar and let it cook on medium heat for about 15 minutes.

Bring a pot of water to boil, salt the water, and add linguine. Cook until al dente, Set aside about 2/3 cup of pasta water.

Once it's been 15 minutes, to the sauce add basil, parsley, pasta water, and the mussels. Let that come to a boil, then lower it to a simmer, and cover with the lid completely.

Once the mussels are all open they are done.

Add butter & pecorino romano to the pasta. Then ladle the sauce & mussels over the pasta and garnish with some fresh parsley and basil. Enjoy!!

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Turkish-style ravioli

Arrabbiata White Bean & Vegetable S...

Penne all'arrabbiata

Mussels Arrabbiata

Top 4 arrabbiata recipes from across the web

The most viewed arrabbiata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkish-style ravioli

Arrabbiata White Bean & Vegetable S...

Penne all'arrabbiata

Mussels Arrabbiata

The most viewed arrabbiata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine