Penne all’Arrabbiata (Spicy Penne) with NEW Lewis Station Sangiovese
Penne all’Arrabbiata (Spicy Penne) with NEW Lewis Station Sangiovese might be just the main course you are searching for. One serving contains 532 calories, 17g of protein, and 9g of fat. This dairy free, lacto ovo vegetarian, and vegan recipe serves 2 and costs $1.41 per serving. This recipe is liked by 31 foodies and cooks. From preparation to the plate, this recipe takes around 25 minutes. If you have cayenne pepper, roma tomatoes, garlic cloves, and a few other ingredients on hand, you can make it. It is brought to you by Curious Cuisiniere. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is spectacular. Similar recipes include Penne all’Arrabbiata {Spicy Penne Pasta} – 50 Women Game Changers In Food – Ruth Rogers and Rose Gray, Penne in Spicy Tomato Sauce (Penne all'arrabbiata), and Penne all’arrabbiata (“Angry” Penne).
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1 cayenne pepper, chopped (or ½ - 1 tsp red pepper flakes)
1 Tbsp fresh parsley, chopped
3 large garlic cloves, coarse chopped
1 Tbsp olive oil
8 oz whole wheat penne, dry
1 lb Roma tomatoes, diced
½ tsp salt
Equipment:
frying pan
sauce pan
Cooking instruction summary:
In a large saut pan, heat olive oil. Add chopped garlic and saut over medium heat until golden, 1-2 minutes.Add chopped peppers. (If using red pepper flakes, start with tsp and add the additional tsp as the sauce simmers, if you prefer a spicier sauce.) Saut until the peppers are fragrant, 1 min.Add diced tomatoes and salt. Mix well and simmer over medium-low heat for 20 minutes, until the sauce has thickened.While the sauce is thickening, bring a 1.5-2 quarts of water to a boil in a medium saucepan. Add pasta and simmer, uncovered, until the pasta is al dente, 7-9 min. Drain pasta when done.When sauce has thickened, add cooked, drained pasta to the sauce and toss to coat.Serve topped with fresh parsley.
Step by step:
1. In a large saut pan, heat olive oil.
2. Add chopped garlic and saut over medium heat until golden, 1-2 minutes.
3. Add chopped peppers. (If using red pepper flakes, start with tsp and add the additional tsp as the sauce simmers, if you prefer a spicier sauce.) Saut until the peppers are fragrant, 1 min.
4. Add diced tomatoes and salt.
5. Mix well and simmer over medium-low heat for 20 minutes, until the sauce has thickened.While the sauce is thickening, bring a 1.5-2 quarts of water to a boil in a medium saucepan.
6. Add pasta and simmer, uncovered, until the pasta is al dente, 7-9 min.
7. Drain pasta when done.When sauce has thickened, add cooked, drained pasta to the sauce and toss to coat.
8. Serve topped with fresh parsley.
Nutrition Information:
covered percent of daily need
