Penne Arrabbiata

Penne Arrabbiata topped with grated Romano cheese served in a white bowl.

Penne Arrabbiata

Tonia Bloom
Arrabbiata is a spicy tomato sauce with pepperoncini, anchovy paste, and Romano cheese. You can adjust the heat by increasing or decreasing the amount of pepperoncini and red pepper flakes. This recipe is a medium to mild heat. I have made this with as many as 4 pepperoncini and 1 teaspoon of red pepper flakes. That one was spicy!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Diet Low Fat, Low Sodium, Purple
Servings 6
Cost $1.45 per serving

Ingredients
  

Instructions
 

  • Heat a medium-sized saucepan over medium-low heat. Add oil, pepperoncini, tomato paste, anchovy paste, garlic, red pepper flakes, paprika, salt and pepper. Cook, stirring occasionally, for 7-8 minutes, or until deep red in color. Add tomatoes and cheese. Bring to a simmer and cook for 20 minutes, stirring as needed.
  • Meanwhile, cook the pasta al dente in a large pot of water with no salt added. Reserve ½ cup cooking liquid and drain. Return the pasta to the pot. Add sauce and toss to combine. Stir in the reserved cooking liquid to achieve a desired thickness.
  • Divided the pasta between six bowls and garnish with the remaining 1 ounce of Romano cheese.
Nutrition Facts
Penne Arrabbiata
Amount per Serving
Calories
386
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
18
mg
6
%
Sodium
 
394
mg
17
%
Carbohydrates
 
52
g
20
%
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
17
g
34
%
Carb Count
 
4
25
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dinner Recipes, Heart Healthy, High Fiber, High Protein, Meatless Meals, Pasta and Pizza
Food Groups ***Starch = 3 servings, Vegetable = 1.5 servings, Fat = .5 serving
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Picture of Posted by Tonia Bloom
Posted by Tonia Bloom

3/20/2024

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