Penne Arrabbiata

This penne arrabbiata is all approximately the heat! Pasta is tossed in a mild tomato basil sauce that packs a critical kick to make this fiery Italian-stimulated meal.

I love highly spiced food, so I generally tend to put up highly spiced recipes from time to time. And on occasion humans inquire from me the way to regulate my recipes so they’re now no longer so highly spiced. I’m typically satisfied to assist out in that department, besides on the ones activities wherein highly spiced is the entire factor of the recipe.

This is one of these dishes. “Arrabbiata sauce” honestly interprets to “irritated sauce.” It’s all approximately the heat.

  • 8 ounces dried penne pasta (gluten-free if desired)
  • 2 tablespoons olive oil, plus a dash, divided
  • 5 garlic cloves, minced
  • 1 (28 ounce) can diced tomatoes
  • 1/4 cup tomato paste
  • 1-3 teaspoons red pepper flakes, to taste
  • 1 teaspoon granulated organic sugar
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped fresh basil leaves


  1. Bring a large pot of water to a boil.
  2. Add the pasta and cook it according to the package directions.
  3. Drain the pasta into a colander. Return it to the pot and toss with a dash of olive oil.
  4. While the pasta cooks, coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat.
  5. When the oil is hot, add the garlic and sauté for about 1 minute, until very fragrant.
  6. Stir in the tomatoes, tomato paste, red pepper flakes and sugar.
  7. Raise the heat and bring the mixture to a boil.
  8. Lower the heat and allow it to simmer for 10 minutes, stirring occasionally.
  9. Remove the pot from heat and stir in the basil, salt and pepper. Season with additional red pepper flakes if you like.
  10. Either pour the sauce over the pasta and toss, or divide the pasta onto plates and then top with sauce. Sprinkle with additional fresh basil if you like. Serve.
This article and recipe adapted from site.

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