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Penne in Spicy Tomato Sauce (Penne all'arrabbiata)

January/February 1994

Your rating: None Average: 4.5 (11 votes)

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

Makes: 6 servings

Active Time:

Total Time:

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

  1. Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
  2. 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.
  3. 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; 0 g added sugars; 10 g protein; 7 g fiber; 208 mg sodium; 21 mg potassium.

Carbohydrate Servings: 3 1/2

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



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Recipe Categories

Ease of Preparation
Easy
Total Time
30 minutes or less
Ethnic/Regional
Italian
Servings
6
Main Ingredient
Vegetarian, other
Preparation/ Technique
Saute
Meal/Course
Dinner

Publication
January/February 1994

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