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Penne all’Arrabiata

December 28, 2010

Add a spicy pasta to your week with this wonderful penne recipe.  When you are in need of something special for your palette this will please the palette as well as wake it up.  Make it as hot as you like or as mild, but spice up your typical red sauce for a week night meal.  Lots of flavor and super fast, fresh and comfort food at its best.   “Mangia” 

Penne all’Arrabiata


  • 1/4  C. Extra Virgin Olive Oil
  • 6 Garlic Cloves (minced)
  • 1/2 t. Crushed Red Pepper Flakes
  • Sea Salt
  • 2 Cans Fire Roasted Diced Tomatoes and Juices
  • 1 lb. Penne
  • 1 C. Fresh Italian Parsley Leaves (snipped with a scissors)


  1. Heat the oil in a large pan and saute the garlic crushed red pepper and a pinch of salt and stir well; cook until garlic is golden (2-3 minutes)
  2. Add the tomatoes (if you prefer puree first) and stir together; simmer uncovered until sauce begins to thicken (about 15 minutes); taste for seasoning
  3. Bring 6 qts. water to a boil and add 3 T. salt and the penne, stir to prevent sticking; cook until al dente; drain thoroughly
  4. Add the pasta to the tomato sauce; cover and let rest over low heat for 1-2 minutes for pasta to absorb the sauce
  5. Add the parsley and toss again
  6. Serve on warmed pasta bowls immediately

(Serves 4-6)

Recipe adapted from “Trattoria” by Patricia Wells

One Comment leave one →
  1. January 1, 2011 15:42

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