Penne Arrabiatta

Penne Arrabiatta

  • Prep Time: 5 mins
  • Total Time: 35 mins
  • Servings: 4

    • About This Recipe

    “This is my all-time favorite pasta dish, especially since it’s non-dairy. I like it hot, but you can adjust the red pepper flakes to make it as hot or mild as you like.”

    Ingredients

  • 1 (28ounce) cans crushed tomatoes
  • 1clovegarlic, minced
  • 1smallonion, chopped
  • 2tablespoonsolive oil
  • salt & pepper
  • 1/2 teaspoonoregano
  • 1/2 teaspoonchopped fresh basil
  • 1/2 teaspoonchopped fresh parsley
  • 1teaspoonred pepper flakes
  • 1lbpenne( or other favorite pasta)

    • Directions

  • Saute garlic and onion in olive oil until transparent.
  • Add crushed tomatoes and spices and cook over low heat, stirring occasionally, about 30 minutes.
  • Cook pasta in lightly salted, boiling water until cooked el dente.
  • Drain pasta and place back in the pot and add some of the sauce and gently toss until coated.
  • While serving, add additional sauce if desired and top with freshly grated Parmesan cheese.
  • Left over sauce can be refrigerated or frozen and reheated.
  • Use a bit more red pepper if you prefer it hotter.

    • Reviews

  • “Well this was just wonderful!I didn’t expect anything sensational from such simple ingredients, but the more we ate the more we loved it.I thought the basil and parsley amounts looked small for fresh herbs, so I used the dried herbs instead (same amounts.) It was just right, and I served it with spelt rotini.This recipe is now on my “make often” list.Thanks Mirj! “

  • “Made this for supper the other night. My DH and I loved it. The only addition was a second clove of garlic. Spicy and hot enough for us. This was really great and we will have this again. Thanks!!”

  • “This was really good.It was very easy to prepare and everyone liked it.I would take it easy on the red pepper flakes if you don’t like things spicy.I loved it but my kids thought it was a little hot.”

  • “This was yummy.I also tossed in some chunks of buffalo mozzarella.Ummmm yummy.Thanks for the recipe.”

  • “FINALLY, after a 101 plans, I got around to making pasta today. This is the FIRST pasta recipe I’ve made in my life! As I was making pasta for the first time, I used only 500gms. of penne pasta. I used 1 small onion, 1 clove garlic, 1 tbsp. oil, 3 pinches of salt to cook the pasta, 1 additional tsp. of salt in step 2, 1/4 tsp. pepper, 1/4 tsp. dried basil, 1/4 tsp. dried oregano, 1/4 tsp. red chilli powder as a substitute for red pepper flakes as we don’t use the latter in our daily cooking and so I didn’t have it on hand and 1/4 tsp. chopped fresh parsley. I do not use canned tomatoes, so, I peeled and chopped up 4 fresh tomatoes. Next time, I’ll use atleast 6 tomatoes for the same qty. of pasta. I drizzled out of the bottle, a generous amount of tomato sauce to make this saucey while cooking the pasta in the spices! It was really delicious! At the end, I garnished it with finely chopped Kraft cheese(I used 3 slices). THANK YOU so much for the recipe!”

  • “Simple but yet so flavorful with a very nice kick from the crushed red pepper.I mixed half the tomato sauce with the pasta and used the remaining half to top the individual servings.I didn’t have any parmesan cheese but used shredded mozzarella cheese liberally sprinkled over the top of each serving.Added a salad and garlic bread for a great meal.Thanks! “

  • “I did not like tomatoey sauces until recently.This one helped my “new” cause along nicely.It was terrific just as is (with extra garlic though).This would be good with rotini as well (lots of ridges to catch the sauce)Thanks Mirjam.”

  • “I thought this was pretty good, but it was a bit too “oniony” (if that is even a word!!) for my taste.I think I will add a lot less onion next time!I really liked how spicy it was though!”

  • “This was very good and extremely easy for a weekday meal.It’s in my repeat file. Thanks Mirjam, for another keeper!”

  • “Made this last night and got a thumbs up from my husband and son. The red pepper flakes make it a nice change from most pasta sauces. I served it with low fat Red Lobster biscuits and a salad.”

  • “This was so simple to make, and served with garlic bread and a salad, it made a wonderful dinner.Thanks, Mirjam, for a really good dinner that I will definitely make again.It’s already in my file of “Do Again”.”

  • “Great recipe!DH loved this “spicy” sauce!The only change I made was to throw in a can of mushrooms.I also sauteed some shrimp (in garlic butter) and topped the pasta with the shrimp!Thanks for sharing.I’ll certainly be making this again!”

  • “This is delicious! I made it for a picnic for our 4th of July celebration (nothing says America like Italian pasta). The only changes I made were using dried herbs instead of fresh, as well as only using 1/2 tsp of red pepper and adding 1/2 tsp of Italian seasoning. I also added a bit of store-bought tomato sauce, around 1/2 cup. The only thing is that there’s no way this serves four–maybe we’re small eaters, but we could serve six to eight with this recipe. Thanks for a new favorite!! :)”

  • “Thanks Mirj!We really enjoyed this sauce tonight!I doubled the recipe with a few changes – 1 can crushedand 1 can diced tomatoes for a little more texture, doubled the garlic twice, and didn’t double the red pepper flakes – to our taste.Also sauteed red pepper, red onion, mushrooms and shrimp to add to sauce at the end.Excellent dinner! Thanks again.”

  • “Mirj, I really enjoyed this!I’m not sure which I liked more, the taste or the fact that I had dinner ready on a busy weeknight in about 30 minutes. I used more red pepper flakes b/c we like SPICY!I actually used fresh herbs. I added half of them at the beginning of cook time and the other half at the very last second (right before I served) so that the flavors would still be bright and vibrant.I also topped with a bit of freshly shredded romano cheese.It was delish!”

  • “Excellent recipe and so quick and easy to make.I only used 1/2 teaspoon red pepper flakes cause I am a wimp when it comes to “hot stuff”.Next time I will use the full teaspoon.I also added sauteed fresh mushrooms and about 1/2 lb bay scallops just because I had them.Doubled the fresh herbs too.The best news is I have enough left over for dinner tonight.YUMMY.”

  • “A very good recipe for a classic Italian dish. I made it for a friend who wanted something “Italian and spicy”, and got a thumbs up — his mouth was too full to be able to say much…;;-) Used a lot more pepper, as I love hot dishes and he is Malaysian.As usual though: put in the fresh herbs (basil and parsley) in last and don’t cook them for best results.”

  • “This is the best and it’s easy to make.I cut up and added a Chorizo to this dish, what an extra taste. Once you make this you will never stop.”

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