Pasta Arrabiata


Spicy tomato sauce on penne pasta—few ingredients, big taste.

Time: 1 hour

2 Tbs. olive oil

1 lb. roma tomatoes, roughly chopped

1 onion, chopped

3 garlic cloves, chopped

1/4 to 1/2 tsp. dried chili pepper flakes

Big pinch of dried basil

Pinch of sugar, if needed, to reduce acidity

Salt and pepper

8-oz. penne pasta, prepared al dente

Grated parmesan cheese, if desired

Heat oil in a saucepan over medium-high heat.

Reduce heat to medium-low, then add onion and garlic.

Stir and cook gently until the onion is softened.

Add chopped tomatoes and smash them with a potato masher or a wooden spoon to release their juice.

Add 1/4 tsp. chili pepper flakes and basil.

Cook for 10 minutes, then taste.

If the sauce seems too acidic, add a pinch of sugar.

If the sauce is not as spicy enough, add more chili pepper flakes.

Season with salt and pepper, then cook slowly over low heat until the sauce thickens, about 30-40 minutes, stirring frequently.

While sauce cooks, prepare penne according to package directions.

Drain the penne well.

Pour sauce over penne and mix well.

Serve with grated parmesan cheese, if desired.