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Penne & Arrabbiata Sauce
with Roasted Carrot & Tangelo Salad
45 MIN
2 Servings
From the Test Kitchen
At its heart, arrabbiata (or “angry sauce,” in reference to its heat) is a simple, delicious combination of tomatoes, garlic and dried red peppers. We’re tossing our spicy sauce with penne, then melting in fresh mozzarella for a creamy, savory layer. Our unique, seasonal side salad features sweet roasted carrots (yours may be orange, purple or yellow), buttery castelvetrano olives and juicy tangelo—a cross between tangerine and grapefruit.
Get Cooking-
NutritionPER SERVING
-
Calories670 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the carrots; cut crosswise into 2-inch pieces, then lengthwise into 1/2-inch-thick wedges. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Tear the mozzarella cheese into bite-sized pieces. Peel the tangelo. Separate the segments and cut in half crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.
2
Roast the carrots:
Place the carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
3
Make the sauce:
While the carrots roast, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.
4
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
5
Make the salad:
In a medium bowl, combine the roasted carrots, tangelo and olives. Drizzle with olive oil and season with salt and pepper to taste. Divide between 2 dishes.
6
Finish the pasta & plate your dish:
To the pan of sauce, add the cooked pasta and half the reserved cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Add the mozzarella cheese. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the cheese has melted. Turn off the heat and season with salt and pepper to taste. Divide the finished pasta between 2 separate dishes. Garnish with the parmesan cheese. Serve with the salad on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the carrots; cut crosswise into 2-inch pieces, then lengthwise into 1/2-inch-thick wedges. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Tear the mozzarella cheese into bite-sized pieces. Peel the tangelo. Separate the segments and cut in half crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.
2
Roast the carrots:
Place the carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
3
Make the sauce:
While the carrots roast, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.
4
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
5
Make the salad:
In a medium bowl, combine the roasted carrots, tangelo and olives. Drizzle with olive oil and season with salt and pepper to taste. Divide between 2 dishes.
6
Finish the pasta & plate your dish:
To the pan of sauce, add the cooked pasta and half the reserved cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Add the mozzarella cheese. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the cheese has melted. Turn off the heat and season with salt and pepper to taste. Divide the finished pasta between 2 separate dishes. Garnish with the parmesan cheese. Serve with the salad on the side. Enjoy!
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