Advertisement

Penne All'Arrabbiata (“In a Rage”)

October 1997

Your rating: None Average: 5 (1 vote)

This classic Roman pasta dish gets a jolt from crushed red pepper and garlic-infused oil.


Penne All'Arrabbiata (“In a Rage”) Recipe

Makes: 2 servings, about 2 cups each

Active Time:

Total Time:

Ingredients

  • 6 ounces penne, or ziti
  • Salt
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, peeled
  • 1/4 teaspoon crushed red pepper
  • 1 14-ounce can plum tomatoes, drained
  • 3 tablespoons freshly grated Pecorino Romano, or Parmesan cheese
  • 1 tablespoon chopped fresh parsley

Preparation

  1. Cook penne (or ziti) in boiling salted water until al dente, 8 to 10 minutes.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and crushed red pepper and cook, stirring, until garlic is browned, about 2 minutes. Remove and discard garlic. Add tomatoes, mashing them into the flavored oil. Cook, stirring occasionally, until thickened, about 2 minutes. Season with salt.
  3. Drain pasta and add to sauce. Toss over high heat until hot. Adjust seasoning with salt and pepper. Add cheese and parsley and divide between 2 warmed plates. Serve immediately.

Nutrition

Per serving: 455 calories; 11 g fat (3 g sat, 5 g mono); 7 mg cholesterol; 69 g carbohydrates; 0 g added sugars; 15 g protein; 3 g fiber; 319 mg sodium; 33 mg potassium.

Carbohydrate Servings: 4

Exchanges: 4 starch, 1 vegetable, 1/2 lean meat, 1 fat



More From EatingWell

Recipe Categories

Servings
2
Preparation/ Technique
Saute
Meal/Course
Dinner

Ethnic/Regional
Italian
Mediterranean
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
October 1997

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner