Hello There Friends! Penne All’Arrabbiata is a Pasta Sauce my Mom used to make for me all the time. A spicy and fresh pomodoro sauce! Make it as spicy as you want, my Mom would always tell me that I will get used to the spice.. I never did.. I hope you all enjoy this recipe as much as I love making it in honour of my Mom. Let me know how you did in the comments below!
RECIPE LINK: https://chefjeanpierre.com/recipes/pasta/best-penne-allarrabbiata/
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VIDEOS LINKS:
Pomodoro: https://youtu.be/KIe8ou8qj-w
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❤️ Wusthof Chef’s Knife: https://chefjp-com.3dcartstores.com/search.asp?keyword=Chef%27s+Knife
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❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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37 Comments
I have been adding butter for years. When i was a kid i used to love the buttered italian bread with my moms spaghetti. I would pile the spaghetti on top of the bread to get those flavors mixed. When i got older i found the butter just “rounds out” all the flavors. If the tomatoes are a bit sharp; butter brings it down. If the red pepper flakes are hot; butter allows the person to take it a bit easier. But the butter must be added per serving at the end just like you did. You cant put butter in the sauce and cook it for 3 hours. Just before serving the butter needs to just melt. Not separate. Uuugh look at me going on and on. Im just saying when i saw you do it i dont feel so crazy any more. Lol
Just received your cookbook today can't wait to use it for the first time
New subscriber- best part is majority of the recipes are using the KISS principle.
Can’t wait to see his preporanata -fingers crossed.
O.Susan – C.F.S.P🇦🇺
@chefjeanpier God bless chef thank you for the great content, please can you do a blue cheese sauce recipe for steak🙏
Italian please look away!, (here come the butter) 😂😂😂😂
That’s a new twist! That pomodorini and shallot sauce is the brilliant idea of an expert chef! Butter in an all’arrabiata😳? Can’t wait to try it out tonight for dinner 😂!
Dear Chef, can you let us know your recipe to sanitize your board and also, the brand of your rags you use to clean, I always see a lovely pile near where you cook and they look amazing, thanks for all of what you do!
Love this! It sounds like your Momma and Nonna burned a good pallet into your mouth!
Thank you Chef Jean-Pierre for sharing your mother's penne All'Arrabbiata! Absolutely adore the cherry tomato garnish idea from your grandmother!!
"What would the French do?" Me: ….add butter? – "Add butter" Yess!!!! Butter makes everything butter!
It is called a "GARNISH" not a decoration…………
Are your videos on Rumble or other social nedia platforms?
OMG!!! This sauce is delicious!!! Thank you to your Mother and Grandmother for this recipe! Good memories!
Last night I made this recipe to the letter with the measurements on the website… OMG!!! Super delicious!!! You could see the slices of garlic but you couldn't feel the strong flavor of garlic… rather it was a combination of the sweetness of the basil, with parsley and garlic… And the butter at the end… Ooohhh!, ooohhh, ooohhh! Everything is definitely better with butter. And the final touch of cherry tomatoes!!! Fantastic! delicious!!!! My husband says that this is the sauce that we are going to use with any pasta!
Thank you Chef!!! You made us enjoy a fantastic dinner last night!
Jack… I can imagine how hungry you get with all those delicious smells when you guys are filming!!! Very good production and very timely stickers!
Keep up the good work! And thank you Chef for teaching me to enjoy cooking in my retirement!
After becoming a dedicated Chef J-P fan, I add butter to my butter 😅and I put it into everything I can. Another great recipe!
this is an incredible springboard dish, with which to launch into flavor adventures! thank you, CHEF!!!
I love Jean's recipes, thank you Jean, you have a magic touch of explaining the cooking process !
I'm definitely making this one!!
Love it Chef! Especially the sneaky butter….the best. When's your butter merch that I suggested coming out? Lol. Finely sliced garlic, would this be the best time to pull out a razor blade and slice it paper thin like Don Pauly in Goodfellas?
Hello Chef!
We often go to an Italian restaurant and we love to have a “sea bass spigola “ can you show us how to make it please?
I just have to say….. I STILL have yet to make any of chef's recipes… the way he does them, and have one of them fail! They ALWAYS turn out perfect, and my two HUGE prime rib roasts I just made on Saturday, two days ago, were no different.
The recipe I have used for my prime rib roasts for the past several years, came from the cookbook I had autographed on board one of the Princess Cruise lines, by the head chefs on board, following a galley tour. It has turned out pretty good over the past 10 years, but never consistently the same color throughout the roast. When I watched Chef JP's video Saturday, before I prepared them, I wasn't sure because my two roasts were EACH about 19-20 inches long. (I was serving about 45 people.) And I also didn't realize he salted them overnight before putting them in the oven, so didn't have time for that. But I did smear them with clarified butter and prime rib seasoning.
I did one other thing different, as I removed quite a bit of the fat, as well as the bones so that they would both fit in my large roasting pan… and I saved those long strips of bone to make beef stock down the road!
I put them boneless, in the oven uncovered at 250 degrees until I had them testing between 124 degrees and 137 degrees… as I don't like mine too rare, and was serving older folks.
I line my roasting pan with a large pan liner that fits inside of an actual electric roaster, so that when I took them out of the oven to "rest", I could bring up the sides of the large liner and cover the entire roasts while they rested for an hour. Then I cranked up my oven to 500 degrees and when temperature was reached, folded down the sides of the liner and popped them back in the oven for 17 years….. I mean 17 MINUTES!! LOL🐮
Then I let them cool until I could slice them into portions to serve the next day. I was AMAZED by how they were the same color throughout those long prime rib roasts, except right at the very ends of course! And the taste….. oh my!! (We own a ranch so raise our own beef… so the quality of the beef is really good!)- I may be a bit biased there!?!
My biggest worry was serving them the next day without making the slices tough, but I heated the broth in an electric roaster with a new liner, laid the slices in the hot broth and then shut off the roaster and covered the roaster with a heavy towel until they were ready to serve… they were PERFECT! I received so many compliments, and I will from NOW ON… do my prime ribs this way!
I have learned SO much in the past 6 months from Chef JP, I can hardly believe it! (And I have done catering for 20 years!)
Butter???😂😂😂😂😂
Delicious!
Chef: hold the hot stuff; add more budder. That's my recipe! 🙂🙃😉
I’ve been away from the internet for a week and am so happy to come back to a new video from my favorite Chef
Il n'y a jamais trop de beurre
Very strange arrabbiata…
superb
Chef, It seems to me that when your trying to make something Italian, you get flustered. Relax when you cook Italian food.
Start to finish was five hours so prepare to be exhausted. Other than that small tidbit, it was a fantastic recipe! Thanks Chef!
Yeah it's from a jar but I LOVE Classic's discontinued spicy tomato pesto. I'd call it bold. It was certainly not peppery. Maybe The Chef has a recipe for such a thing? Great work!
this is delishy! my nose is still dripping from the spice. merci a la mere du chef jp!
how long before Jack attacked that pot of pasta?
you know, when he has gone his entire carrier as a chef, without knowing the word garnish, that he's a good chef
Jean Pierre you are my favorite chef to watch : )
NEVER SKIP DA BUDDER
I bet this would go great with some seafood or chicken.