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Penne All'Arrabbiata (“In a Rage”)

:  October 1997

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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:

Nutrition Profile

Low cholesterol | Low saturated fat | Heart healthy | High calcium | High fiber | High potassium |

View Our Nutrition Guidelines »

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

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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


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Recipe Categories

Type of Dish
Main dish, vegetarian
Pasta
Ethnic/Regional
Italian
Mediterranean
Ease of Preparation
Easy
Total Time
30 minutes or less
Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
High calcium
High fiber
High potassium
Servings
2
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Cooking for 2
Everyday favorites
Kid-friendly
Vegetarian
Publication
October 1997
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