Penne in Spicy Tomato Sauce (Penne all'arrabbiata)

From EatingWell: January/February 1994 — Subscribe Now!

The heat level of this spicy tomato sauce can be adjusted to your taste. This quick pasta dish comes together in 30 minutes.

Penne in Spicy Tomato Sauce (Penne all'arrabbiata) Recipe

6 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

1 pound whole-wheat penne
1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper, or to taste
1 28-ounce can plum tomatoes, drained
1/2 cup freshly grated Pecorino Romano cheese
1/4 cup finely chopped flat-leaf parsley
Salt & freshly ground pepper, to taste

Preparation

Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
Meanwhile, heat oil in a large nonstick skillet over low heat. Add garlic and crushed red pepper; cook, stirring, until the garlic is golden, about 1 minute. Add tomatoes, crushing them roughly with the back of a wooden spoon. Bring to a simmer over low heat and cook until slightly reduced, about 5 minutes.
When the pasta is ready, drain and return to the pot. Stir in the sauce and place the pot over high heat. Stir until the mixture sizzles. Remove from heat. Add cheese and parsley; toss well. Taste and adjust seasonings; serve immediately.

Nutrition

Per serving: 315 calories; 4 g fat (2 g sat, 2 g mono); 8 mg cholesterol; 59 g carbohydrates; 10 g protein; 7 g fiber; 208 mg sodium; 21 mg potassium.

3 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1/2 vegetable, 1/2 lean meat, 1/2 fat