Arrabiata Penne, Spicy (Valerie Bertinelli)
By Golfwidow7
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound penne rigate (penne pasta with ridges)
- 1/4 cup olive oil
- 3 cloves garlic, chopped
- One 26.42-ounce container chopped tomatoes, such as Pomi
- 1/2 teaspoon red chile flakes
- 1/2 teaspoon Italian seasoning
- 6 leaves fresh basil, chopped, plus more for garnish
- Block of Parmigiano-Reggiano, for garnish
Details
Adapted from foodnetwork.com
Preparation
Step 1
Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.
Recipe courtesy of Valerie Bertinelli
Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/spicy-arrabiata-penne.html?oc=linkback
You'll also love
- Oatmeal Honey Raisin Cookies 4.1/5 (7 Votes)
- Yemenite Beef Soup 3.8/5 (33 Votes)
- Bucatini ai Frutti di Mare... 4.1/5 (8 Votes)
- Italian Chicken Pasta Toss... 3.9/5 (14 Votes)
- Warm Macaroni and Veggie Salad 4.1/5 (10 Votes)
- Baked Rigatoni and Ham 3.6/5 (15 Votes)
- Penne with Rich Pork and Tomato... 3.9/5 (7 Votes)
Review this recipe