Recipe by mary winecoff
Arrabiata means a hot, spicy dish with tomatoes. My boys love this dish and you can adjust just how spicy you like it. Good for those crisp fall evenings. I got this recipe out of our newspaper a long time ago.
- 1⁄2 lb penne pasta
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 (16 ounce) can whole tomatoes, drained and chopped fine
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1 teaspoon crushed red pepper flakes
- 3⁄4 cup pitted kalamata olive, chopped
- 1⁄2 teaspoon dried basil
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1⁄2 cups milk
- 3⁄4 cup grated Fontina cheese
- 1⁄4 cup grated parmesan cheese, plus
- 2 tablespoons grated parmesan cheese
Directions See How It's Made
- Cook pasta in boiling, salted water until al dente.
- In a medum skillet heat olive oil.
- Saute garlic until golden.
- Add the tomatoes and the peppers.
- Simmer uncovered over medium heat for 5 minutes, until tomatoes are almost mushy.
- Stir in olives and basil and set aside.
- Melt butter in heavy saucepan.
- Stir in flour.
- Cook and whisk over medium heat for l minute.
- Add milk all at once, whisking until smooth.
- Cook and stir until thickened and bubbly.
- Stir in fontina and 1/4 cup Parmesan cheese and remove from heat.
- Stir until cheese melts.
- Add salt to taste.
- Stir in tomato mixture and stir well.
- Drain macaroni.
- Return to pasta pot and shake until all moisture evaporates.
- Add sauce, sirring well to coat all the pasta.
- Pour into a 9 by 13 inch baking pan.
- Sprinkle with remaining Parmesan chees.
- Bake at 400 degrees for 20 minutes, until golden brown.