PENNE ALL’ARRABBIATA – Pasta with Hot Pepper and Tomato Sauce
Ingredients
1 lb. (450g) penne (Pasta)
3 tablespoons extra-virgin olive oil
3 – 4 cloves garlic, crushed
½ tsp. crushed red pepper (hot pepper)
1 lb. Fresh ripe tomatoes, peeled, seeded, chopped; or canned imported Italian plum tomatoes (14-0z. can), crushed and drained
½ cup fresh Italian parsley, chopped
½ cup sharp Pecorino or Romano Cheese, freshly grated
Bring a large pot of water to a boil.
Add 1 tablespoon salt to the boiling water, add the pasta, and cook until al dente, about 10 minutes. Drain and set aside.
While the pasta is cooking, begin the next step.
In a large pan, over medium-high heat, heat the olive oil. Sauté the garlic and hot red pepper for 1 minute. Add the tomatoes and cook for 5 minutes (10 minutes if using fresh tomatoes). Add the parsley and cook for 2 minutes.
Drain the pasta, and return to the pot.
Pour the sauce over the pasta and toss with the Pecorino or Romano cheese. Mix the pasta and sauce thoroughly.
Toss fresh grated cheese on top and serve immediately.
Serves 4
Preparation and Cooking Time: 15 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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