Recipe: Penne Arrabiata (Noodles & Co.)

PENNE ARRABIATA
Source: WADF-TV FOX 4, 6/11-6/12 2004
By Ross Kamens, Executive Chef for Noodles & Company.

1 lb penne cooked al dente
3 Roma tomatoes peeled, deseeded and diced
Spring onions sliced
2 cloves fresh garlic, chopped
Crushed chili flakes to taste
1/4 cup mushrooms, saut ed
2 T cream
Olive oil
Sugar to taste
Kosher salt to taste
1 bunch fresh Sweet Italian basil leaves, sliced
Fresh spinach leaves
Shaved Asiago cheese
Preparation:

Cook pasta to al dente then chill in ice cold water. Drain, toss with olive oil and set aside.

Use a knife to make an X on each tomatoe and blanch in boiling water for 30 seconds. Remove from water and chill in ice cold water. Cut tomatoes in half and deseed. Chop tomatoes to a medium dice. Set aside.

Chop garlic, slice the onions and mushrooms, de-stem basil, slice and set aside.

For the dish:
Heat a large saut pan. Add the olive oil, garlic, mushrooms and spring onions. Stir well. Add fresh tomatoes when the mushrooms, garlic and onions are sizzling and lightly caramelized. Add a pinch of sugar, salt and crushed chile flakes. Add cream, then the pasta and toss to coat. Finish with fresh sliced basil. Pour onto a platter of fresh spinach and shave some Asiago cheese on top.

Serves 4-6