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Penne all’Arrabbiata

January 27, 2013

I’ve been making this recipe since college, which means it’s easy, fast, and most importantly during my college days, cheap:)  I like spicy foods and this one has its share of heat.  You can tone it down with less red pepper if you want to play it safe.

I realize I didn't use penne, but farfalle (shown) and rotini also work well.

I realize I didn’t use penne, but farfalle (shown) and rotini pastas also work well.

Difficulty: Easy
Prep Time: 15 min
Cook Time: 15 min
Total Time:  30 min
Yield:  6-8 servings
Taste: Good – spicy:)

1 pound penne
¼ cup plus 2 tbs extra virgin olive oil
4 cloves garlic, minced
2 t crushed red pepper (1 t. if you don’t like too much heat)
28 oz can crushed tomatoes
1 t dried oregano
2 tbs chopped flat-leaf parsley
Fresh grated pecorino cheese (or your favorite Italian cheese)

1)  In a large pot of boiling salted water, cook the penne until al dente.
2)  Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until golden and fragrant, about 3 minutes. Add the crushed tomatoes, oregano and a pinch of salt and bring to a boil. Simmer over moderate heat, stirring occasionally, until slightly reduced, about 8 minutes.
3)  Drain the penne and add to the skillet and toss well. Add the remaining 2 tablespoons of olive oil and the parsley, season with salt and stir well. Transfer the pasta to shallow bowls and serve with the pecorino cheese.

Source: Food and Wine


From → Main Dish

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