Penne Arrabbiata
Slightly spicy and full of robust flavor, this Penne Arrabbiata is tossed in a rich tomato sauce with garlic, crushed red pepper, and fresh basil.
Servings 6
Ingredients
- 28 ounce can crushed tomatoes
- 12 ounces penne pasta
- ¼ cup parmesan or Romano cheese, grated
- 4 cloves garlic, minced
- ¼ cup white wine, I used Pinot Grigio
- 2 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- ½-1 teaspoon red pepper flakes, I used ¾ tsp
- ½ teaspoon salt
Instructions
- Heat a large skillet to medium-low and add in the olive oil and red pepper flakes.
- Sauté for about 20 seconds, making sure not to brown the garlic or it will become bitter.
- Deglaze the pan with the wine, and allow it to reduce by half.
- Then stir in the crushed tomatoes, tomato paste and salt. Partially cover the pan and simmer on medium-low for 15 minutes.
- Bring a large pot of water to a boil. Once boiling, add in a healthy pinch of salt along with the penne. Cook according to the directions on the package, just shy of al dente. You don’t want the penne fully cooked, as it will finish cooking in the sauce.
- Once the penne reaches that point, reserve some of the starchy pasta water and set it aside. This will help loosen up the sauce, if needed. Drain the penne and add it into the sauce.
- Toss to combine, adding in a small amount of the pasta water, if needed. Continue simmering for another few minutes or until the pasta is perfectly cooked to al dente. Stir in the chopped basil, then top with the (optional) grated parmesan cheese and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Penne Arrabbiata
Amount per Serving
Calories
145
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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