Penne Arrabbiata
Recipe by Katie Farina. Spice up your dinner with this zesty Italian classic: Penne Arrabbiata! Garlic, chili flakes, and onions are sautéed in our Italian Extra Virgin Olive Oil, then mixed with our rich Tomato Paste and Diced Tomatoes for a fiery, flavorful sauce. Turn up the heat with more chili flakes, as desired!
This is a mildly spicy Arrabbiata sauce, for a spicier version feel free to increase the chili flakes to 1 ½ - 2 teaspoons. More chili flakes can also be added to taste at the end of the cooking process.
- Ingredients
- ¼ cup Bionaturae Extra Virgin Olive Oil
- 1 teaspoon chili flakes (see notes above)
- 4 cloves garlic, finely minced
- 1 medium yellow onion, small dice
- 1 tablespoon Bionaturae Tomato Paste
- ¼ cup white wine
- 2 (28-ounce cans) Bionaturae Diced or Crushed Tomatoes
- 10 leaves fresh basil, cut into thin ribbons
- 1-pound Bionaturae Penne of your choice
- Instructions
- Heat a medium pot over medium-low heat. Once hot, add the olive oil. Once oil is hot, add chili flakes and sauté for 1 minute. Then add garlic and onion. Sauté until fragrant and translucent, about 10 minutes.
- Add tomato paste and sauté until paste is incorporated into the oil, leaving the oil with a slight red tint. Add white wine and simmer for a few minutes until almost all wine is evaporated.
- Add canned tomatoes. Simmer on medium low heat for 30 minutes or until desired thickness is reached. Stir in basil and salt to taste. For a smoother sauce blend sauce using an immersion blender or blender.
- Cook pasta in rapidly boiling salted water according to package directions, toss with sauce.
Serves 6