Italian Penne Napoli Recipe
Servings: 1
Ingredients
- 2 ounce extra virgin olive oil
- 2 ounce garlic minced
- 1 ounce basil julienne
- 32 ounce arrabbiata sauce see * Note
- 24 ounce penne pasta precooked
- 4 ounce butter
- 4 ounce fresh buffalo mozzarella diced 1/2"
- 4 ounce Pecorino-Romano for garnish Minced fresh parsley for garnish
Directions
- * Note: Pre-made Arrabbiata Sauce may be purchased at any specialty foods store or possibly you may substitute with 32 ounces of a high quality prepared tomato sauce and 1/4 tsp. crushed red pepper flakes.
- Work area and utensils must be clean and sanitary.
- Place extra virgin olive oil in warm saute/fry pan. Add in garlic and basil, saute/fry for approximately 30 seconds. Add in arrabbiata sauce, saute/fry for an additional two min.
- Dip pasta in boiling salt water for 10 seconds. Remove pasta from water and drain thoroughly.
- Place pasta in the saute/fry pan. Add in butter and toss till the butter is incorporated into the sauce/pasta. Remove from heat and add in the diced mozzarella, toss twice.
- Pour pasta into a heated pasta bowl, pulling the majority of mozzarella to the top. Garnish with pecorino cheese and minced parsley.
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