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Arrabbiata sauce with penne
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5 from 43 votes

Arrabbiata Sauce with Penne Pasta

My spicy Arrabbiata Sauce couldn't be easier to make and is a delicious way to kick up your weeknight dinners.
Made with simple pantry ingredients you can have my Arrabiatta Sauce with Penne or pasta of your choice in less than 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Entree, Side Dish
Cuisine: Italian
Servings: 6
Calories: 367kcal

Ingredients

  • 1 pound penne rigate
  • 2 tablespoon olive oil
  • 1 tablespoon garlic finely chopped
  • ¼ teaspoon crushed red pepper flakes more if you like it spicier
  • 28 oz whole peeled tomatoes crushed by hand - San Marzano if possible
  • 2 tablespoon tomato paste
  • 1 tablespoon fresh basil leaves chopped
  • ¼ cup Grated Romano Cheese more for serving
  • 1 teaspoon Italian parsley finely chopped, for garnish

Instructions

  • Cook pasta in a large pot of boiling water, according to package instructions, until tender.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring for 30 seconds.
  • Add tomatoes, crushing them roughly with the back of a wooden spoon, and tomato paste.
  • Bring the sauce to a simmer over low heat then cook for an additional 5-10 minutes. Remove from the Arrabbiatta sauce from the heat and add fresh chopped basil. Mix Well.
  • When pasta is cooked, drain the water and add it to the sauce. Toss well. Taste and add more red pepper flakes or salt and pepper, if needed.
  • Serve the pasta with lots of grated Romano or parmesan cheese and a sprinkle of fresh chopped parsley.

Nutrition

Calories: 367kcal | Carbohydrates: 63g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 288mg | Potassium: 483mg | Fiber: 4g | Sugar: 6g | Vitamin A: 297IU | Vitamin C: 14mg | Calcium: 106mg | Iron: 3mg