Food
The Barefoot Contessa’s Penne Arrabiata | Barefoot Contessa: Cook Like a Pro | Food Network
Ina had us at an “unbelievable amount of garlic!” This classic arrabiata sauce will be your new pasta night go-to.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Penne Arrabiata
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Active: 30 min
Yield: 4 to 5 servings
Ingredients
2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving
Directions
In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they’re roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.
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The Barefoot Contessa’s Penne Arrabiata | Barefoot Contessa: Cook Like a Pro | Food Network
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Is there really such a thing as too much chocolate frosting? 😋
@chefdaniellesepsy has the ultimate birthday cake recipe for the sweetest way to start another trip around the sun! This fluffy yellow cake strikes the perfect balance of sweetness and richness. The frosting combines the silky richness of ganache with the light texture of buttercream for a glossy, deeply chocolatey finish. Whether baked as a layer cake, a 9-by-13-inch cake or cupcakes, it’s a crowd-pleasing dessert that’s perfect for any celebration.
Get the recipe:
▶ Best Birthday Cake: https://foodtv.com/4hXisWW
0:00 – Intro
0:59 – Mix the ingredients
4:30 – Add buttermilk and dry ingredients
5:29 – Prep the pan
5:59 – Bake the cake
6:16 – Make the frosting
9:20 – Remove cakes and let them cool
9:53 – Assemble the cake
12:23 – Decorate
13:10 – Serve
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #BirthdayCake #TheHungryGnome
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Fall is here, and dessert just got a whole lot cozier. From Jeff Mauro’s Brownie Pecan Pie to Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon, these desserts from Food Network chefs are comforting, decadent and guaranteed to impress.
#FallDessertRecipes #FoodNetwork #StreamOnHBOMax: https://foodtv.com/StreamOnHBOMaxYT
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
00:05 – Ree Drummond’s Drunken Pecan Pie
04:38 – Ina Garten’s Pear, Apple and Cranberry Crisp
08:43 – Kardea Brown’s Cranberry Custard Pie
12:41 – Ree Drummond’s Pumpkin Gingersnap Cheesecake
16:38 – Alex Guarnaschelli’s Pumpkin Bundt Cake
25:16 – Jeff Mauro’s Brownie Pecan Pie
28:31 – Ina Garten’s Fresh Apple Spice Cake
34:08 – Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon
37:52 – Ree Drummond’s Caramel Apple Pie
43:10 – Ina Garten’s Pumpkin Banana Mousse Tart
Get the Recipes:
Ree Drummond’s Drunken Pecan Pie – https://foodtv.com/3V5OrY1
Ina Garten’s Pear, Apple and Cranberry Crisp – https://foodtv.com/4672iU5
Kardea Brown’s Cranberry Custard Pie – https://foodtv.com/3lstncN
Ree Drummond’s Pumpkin Gingersnap Cheesecake – https://foodtv.com/2I1hADL
Alex Guarnaschelli’s Pumpkin Bundt Cake – https://foodtv.com/3sleCRK
Jeff Mauro’s Brownie Pecan Pie – https://foodtv.com/3HJJyhC
Ina Garten’s Fresh Apple Spice Cake – https://foodtv.com/2Z63Ahn
Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon – https://foodtv.com/3nq6OWC
Ree Drummond’s Caramel Apple Pie – https://foodtv.com/2TJLiiW
Ina Garten’s Pumpkin Banana Mousse Tart – https://foodtv.com/3elNWVE
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Food Network Chefs’ Top Cozy Fall Dessert Recipe Videos
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Chopped judges Marc, Alex and Chris cook with candied bats and pig’s blood.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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#ChoppedAfterHours #FoodNetwork #AlexGuarnaschelli #ChrisSantos #MarcMurphy
Candied Bats and Pig’s Blood for Halloween | Chopped After Hours | Food Network
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Guy Fieri visits Bob’s Clam Hut in Kittery, ME, where this coastal comfort food spot serves up fresh clams and classic New England flavor.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Fieri Finds the ULTIMATE Seafood 🔥 Diners, Drive-Ins and Dives | Food Network
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Kardea Brown puts her spin on a Southern classic with tender chicken thighs, hearty vegetables and homemade chive dumplings simmered in a flavorful chicken broth. #KardeaBrown #DeliciousMissBrown #FoodNetwork #ChickenAndDumplings
Get the recipe ▶ https://foodtv.com/3YxN3Q4
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken and Dumplings
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 4 servings
Ingredients
Chicken:
6 tablespoons unsalted butter
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
4 celery stalks, sliced 1/2 inch thick
4 medium carrots, peeled, sliced 1/2 inch thick
2 tablespoons all-purpose flour
2 cloves garlic, chopped
6 cups chicken stock
1 bay leaf
1/2 bunch fresh parsley leaves, for serving
Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons vegetable shortening
2/3 cup buttermilk
2 tablespoons chopped chives
Nonstick cooking spray, optional
Directions
For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Kardea Brown’s ONE-POT Chicken and Dumplings 🥘 Delicious Miss Brown | Food Network
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@dolphindenny5989
December 18, 2023 at 5:33 am
Get rid of all the tomato water. You have no idea how much water you need for sauce lol
@indrajitgupta3280
December 18, 2023 at 5:33 am
Had this for dinner last night.
It was so good!
@chinaahpek
December 18, 2023 at 5:33 am
I’m not Italian food expert but I tried this recipe, delicious!
@edj2745
December 18, 2023 at 5:33 am
I'm gonna cook this tomorrow. I may add some anchovies to it.
@alfonsoportugal6754
December 18, 2023 at 5:33 am
Is that alla arrabiatta or "alla garlicatta"??? Never saw so much garlic in any recipe in my life, especially Italian food. 🤢
@JuiceeVasquez
December 18, 2023 at 5:33 am
I made this with ground beef in it. My husband fell in love with me all over again 😂❤️
@melomeals
December 18, 2023 at 5:33 am
You drained the tomatoes because you didn't want your sauce to taste like tomato juice, but then you add water because it was too thick. Makes no sense. Why would you not use the tomato juice? Or better yet, don't drain the tomatoes.
@JohnSmith-fi5no
December 18, 2023 at 5:33 am
This is not arabiata. This is some kind of garlic sauce. Also wine, fennel seeds don't go in arabiata. And more red pepper flakes. And if you want to say that she can do whatever she wants, yes, but she CAN'T call it arabiata.
@conradkappel9426
December 18, 2023 at 5:33 am
In all due respect, this is the worst recipe I've ever seen for "pasta arrabbiata". First it's spelled wrong..2 r's and 2 b's. Second, 24 cloves of garlic? Are you serious? The recipe guideline is one clove of garlic per serving. Thirdly, while you used excellent tomatoes…canned San Marzano (assuming they are the real deal…from Italy), you partially destroyed their wonderful taste by running them through a food processor…twice. Forth, fennel seeds are not used in arrabbiata. But that's your addition. Fifth, and most importantly pasta arrabbiata is a spicy sauce using a combination of chilli peppers, red pepper flakes, pepperoncini, etc. You used none. I have no idea of what your recipe tastes like, but it's not pasta arrabbiata!
@lflagr
December 18, 2023 at 5:33 am
Hmm, looks a little too watery at the end, could have used a few more minutes on the stove to reduce the liquid down and thicken up just a little…
@lizrock1442
December 18, 2023 at 5:33 am
OMG, just did this for supper! Best arrabiata ever. This is my new classic. Thank you Ina!
@gkssutkfcjqns
December 18, 2023 at 5:33 am
굿
이렇게 해먹어야지
@wendym2544
December 18, 2023 at 5:33 am
Does anyone know what it would be best to replace the wine with? Thanks!
@matthewgroom8689
December 18, 2023 at 5:33 am
this looks amazing – gonna have to make it!
@MikkosCassadine
December 18, 2023 at 5:33 am
I have wanted to try this recipe for a long while now. Today, I am finally doing just that! I will post back later, how it turned out. Can't wait to try this. Made it today and here are my thoughts and opinions. I went exactly, to the letter, by the recipe. It was delicious! The only changes I'll make next time (and I will make this again, because it was wonderful) is: I'll use 3 cans of peeled tomatoes. The way the recipe is written, it really doesn't make enough sauce (to me). Considering you're adding 1 lb. (a box) of pasta, the sauce gets lost, unfortunately. Also, I would recommend using 1/2 cup (not 1/4 cup) of pasta water, when making this. 1/4 cup just was not enough to make a dent. So, more tomatoes and more pasta water, next time. This was fabulous! Five stars, easy! Can't wait to make it again. Thumbs up!
@nicoleouellette6458
December 18, 2023 at 5:33 am
Arrabiatta…is supposed to be very spicy…arrabiatto means angry in Italian and watching her make something she clearly has no idea what it is supposed to be or called….makes me arrabiatto! Lol
@AntonioEating
December 18, 2023 at 5:33 am
In tutta sincerità mi sembra disgustoso e non rispettando la tradizione.
@Rspears12
December 18, 2023 at 5:33 am
I was always told no parmigiana on spicy pastas. As a matter of fact the waiter in Italy refused to serve it to me. Of course what ever you like is right.
@deepblue64
December 18, 2023 at 5:33 am
no fennel, way too much garlic, no enough chilli, too muche sauce. basically everything wrong to the original.
@soleaguirre100
December 18, 2023 at 5:33 am
Me encantó la haré ❤
@horvateh
December 18, 2023 at 5:33 am
Ina, don´t be angry with me, but that has nothing to do with Arrabbiata. Far too much garlic. Fennel seeds have no place in an Arrabbiata.
Where is the hot pepper or chili – that what defines the Arrabbiata?
Maybe it would be good for you to take a little culinary journey through Italy.
There you can learn a lot about original or traditional italian dishes.😉😊
Warm greetings from Germany
@kristinaashley
December 18, 2023 at 5:33 am
I so want to try this but with fresh tomatoes.
@travelingon7458
December 18, 2023 at 5:33 am
You spelled it wrong. “Arrabbiata”
@jahram9940
December 18, 2023 at 5:33 am
Just 21 garlic cloves is the difference between Italian and American Italian cooking
@violatrujillo8579
December 18, 2023 at 5:33 am
Dearest Ina. You NEVER disappoint. I prepared the penne arrabiata with your kind instrucion and was fab…a real keeper. Please know you are loved and appreciated. Thank you beyond words.
@karolabock5648
December 18, 2023 at 5:33 am
If this tastes good, would be one thing… But this is NO arrabiata sauce… The amount you but garlic inside this amount had to be the chili!
@louiselynge2763
December 18, 2023 at 5:33 am
Its got nothing to do with pasta arrabbiata <– Notice the double r and b. Have a look at:
https://www.youtube.com/watch?v=HCKoAh8QuAo
Vincente shows how to cook it for real. Besides arrabbiata means angry because of the chili pepper, not the garlic 😉
@hansc8433
December 18, 2023 at 5:33 am
There is absolutely nothing Italian about this recipe. Red wine and 24 cloves of garlic in an arrabiata sauce??? WTF. And fennel seeds?? And why is there so little pepper in it? This shouldn’t be called penne arrabiata. And she chopped the basil. FFS. I’m surprised she didn’t drown the dish in american “cheese”.
@urasam2
December 18, 2023 at 5:33 am
Americans- if you know how to pronounce "pasta", how come you mispronounce "basil"?
@kimmilito4563
December 18, 2023 at 5:33 am
soooo gooood!!!!
@BosleyStarr
December 18, 2023 at 5:33 am
This is not arrabbiata, might be a nice pasta dish but not arrabbiata…
@Adam.P
December 18, 2023 at 5:33 am
ohh. I don't think you have enough garlic there. This is not going to work
@ketowebitalia1693
December 18, 2023 at 5:33 am
Ciao e complimenti per il canale. Abbiamo realizzato una versione con meno carboidrati delle penne all'arrabbiata, se vi fa piacere passate da noi 😉
@mountainman6030
December 18, 2023 at 5:33 am
21 y/o M here. Can confirm this will get you laid.
@blackknightrises8612
December 18, 2023 at 5:33 am
Im sure this is tasty, but its not an arrabiata sauce… she barely put any chilli in it! Why so much garlic? Will destroy the tomato flavour unless in huge bulk.
@cravingsbykru-thehomecook7582
December 18, 2023 at 5:33 am
Can we use fresh tomatoes? Why do people use cannel tomatoes for pastas? Is there any reason for that ? Please let me know i am curious .. And also what’s the best way to make the res sauce – ready made tomato paste or cannel tomatoes or fresh tomatoes ???
@yannickbarman9035
December 18, 2023 at 5:33 am
It's not arrabiata. Why wine and fennel? It has nothing to do in it! Way too much garlic and not enough chili.
@bngr_bngr
December 18, 2023 at 5:33 am
Way to much garlic. 7 cloves of garlic would have been sufficient.
@robinleggett2448
December 18, 2023 at 5:33 am
I found whats for dinner tonight
@manbeardeezul2757
December 18, 2023 at 5:33 am
Very Excite
@karenmccareon7325
December 18, 2023 at 5:33 am
I'm allergic to garlic. Can I still make this? Can I replace the garlic with acorns?