Penne All ‘Arrabbiata | Arrabbiata Sauce
Arrabbiata Sauce is one of the hottest sauces that I have tasted in Italian cuisine. There might be several other recipes that are spicier than this that I have not tested yet. The only place I have eaten Penne All ‘Arrabbiata is in Olive Garden and it is my husband’s favorite.
Servings: 6 people
Calories: 405kcal
Equipment
- pan
- bowl
- spatula
Ingredients
- 1-28 oz Canned Diced tomatoes
- 1 – 14 oz Canned tomato puree
- 1 Onion finely chopped
- 5 large cloves Garlic
- 2-3 Fresh red chilies I used 2 green ones
- 2-3 teaspoon Crushed red pepper
- 1 tablespoon Sugar
- to taste Salt if needed
- 2 teaspoon Dried oregano
- to garnish Basil optional
- 4-5 tablespoon Olive oil
- to garnish Parmesan cheese optional
- 1 pound Penne pasta
Instructions
- In a deep pot, heat the olive oil. To get closer to the restaurant flavor, use more oil. I used about 5 tablespoon of olive oil. Sauté the chopped onions until translucent and then add the minced garlic. This is a lot of garlic, but that is the flavor of the sauce.
- Sauté for about 20 seconds and then add the canned tomatoes (diced and puree). Add the green chilies, crushed red pepper, sugar, oregano and salt and mix well. If your canned tomatoes have salt in it go very easy on the salt. You might not need any.
- Let the mixture come to a boil and then simmer for about 20 minutes.
- Cook the pasta as it says in the box and then drain it.
- Top with the sauce and garnish the Penne All ‘Arrabbiata with parmesan cheese.
Nutrition
Calories: 405kcal | Carbohydrates: 66g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 29mg | Potassium: 452mg | Fiber: 4g | Sugar: 8g | Vitamin A: 948IU | Vitamin C: 34mg | Calcium: 48mg | Iron: 2mg