Penne with Spicy Tomato Sauce
“Penne Arrabbiata”
Arrabbiata means "angry" and this sauce is named for the fiery heat of the crushed hot pepper flakes that are traditionally used in this dish. This multipurpose sauce is often tossed with penne rigate, because the ridged tubes hold the sauce well.
Preparation Time:
10
min
Cooking Time:
40
min
Servings:
4
Ingredients
1/4 cup (50 mL)
olive oil
1 1/2 tsp (7 mL)
crushed hot pepper flakes
1
onion, finely chopped
1 tbsp (15 mL)
finely chopped fresh thyme leaves
6
cloves garlic, minced
1/2 cup (125 mL)
dry white wine
1 can (796 mL)
good quality whole tomatoes such as San Marzano
1 tsp (5 mL)
granulated sugar
1 tsp (5 mL)
each salt and freshly ground pepper (approx.)
1 lb (454 g)
Giovanni Panzani Penne Rigate #19
Freshly grated Parmigiano-Reggiano cheese
Method
  1. Heat the oil and hot pepper flakes in a large, deep skillet set over medium heat for 2 minutes. Add the onion, thyme and garlic. Cook for 5 minutes or until softened. Add the wine and bring to a boil. Reduce the heat and simmer for 2 minutes or until the wine is reduced by half.
  2. Use an immersion blender or food processor to pulse the tomatoes until finely chopped but not puréed; add to the pan. Bring to a boil; reduce the heat and simmer for 30 minutes or until thickened. Stir in the sugar, salt and pepper. Adjust the seasonings to taste.
  3. Meanwhile, prepare the penne according to package directions. Toss the hot, drained penne with the sauce to coat. Serve with cheese to taste.
Tips
Adjust the spiciness by increasing or decreasing the crushed hot pepper flakes to taste.
Ingredient Notes
Crushed hot pepper flakes: Although crushed hot pepper flakes are often used as a table garnish at pizza parlors, they are also an essential cooking ingredient in many classic Italian recipes. Typically a combination of dried red peppers, the heat in the peppers intensifies the longer they cook. To neutralize the capsaicin, which is the compound that makes your mouth burn, serve spicy foods with dairy products; the fat in dairy-based foods such as milk, cream or cheese can sooth the fiery burn.
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Penne with Spicy Tomato Sauce

“Penne Arrabbiata”



Preparation time: 10
Cooking time: 40
Servings: 4


Ingredients

1/4 cup (50 mL)
olive oil
1 1/2 tsp (7 mL)
crushed hot pepper flakes
1
onion, finely chopped
1 tbsp (15 mL)
finely chopped fresh thyme leaves
6
cloves garlic, minced
1/2 cup (125 mL)
dry white wine
1 can (796 mL)
good quality whole tomatoes such as San Marzano
1 tsp (5 mL)
granulated sugar
1 tsp (5 mL)
each salt and freshly ground pepper (approx.)
1 lb (454 g)
Giovanni Panzani Penne Rigate #19
Freshly grated Parmigiano-Reggiano cheese



Method

  1. Heat the oil and hot pepper flakes in a large, deep skillet set over medium heat for 2 minutes. Add the onion, thyme and garlic. Cook for 5 minutes or until softened. Add the wine and bring to a boil. Reduce the heat and simmer for 2 minutes or until the wine is reduced by half.
  2. Use an immersion blender or food processor to pulse the tomatoes until finely chopped but not puréed; add to the pan. Bring to a boil; reduce the heat and simmer for 30 minutes or until thickened. Stir in the sugar, salt and pepper. Adjust the seasonings to taste.
  3. Meanwhile, prepare the penne according to package directions. Toss the hot, drained penne with the sauce to coat. Serve with cheese to taste.

Tips

Adjust the spiciness by increasing or decreasing the crushed hot pepper flakes to taste.

Ingredient Notes:

Crushed hot pepper flakes: Although crushed hot pepper flakes are often used as a table garnish at pizza parlors, they are also an essential cooking ingredient in many classic Italian recipes. Typically a combination of dried red peppers, the heat in the peppers intensifies the longer they cook. To neutralize the capsaicin, which is the compound that makes your mouth burn, serve spicy foods with dairy products; the fat in dairy-based foods such as milk, cream or cheese can sooth the fiery burn.