Penne Arrabbiata
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!
Ingredients
- 1 (28-ounce) can Crushed Tomatoes such as Delallo® San Marzano
- ¼ cup Extra Virgin Olive Oil
- 1 whole Pepperoncini minced
- 2 tablespoons Tomato Paste
- 1 tablespoon Anchovy Paste
- 1 clove Garlic minced
- ¼ teaspoon Crushed Red Pepper
- ½ teaspoon Paprika
- ¼ teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 2 ounces Romano Cheese shredded
- 1 (14.5-ounce) box Barilla® Protein+ Penne Pasta
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.
Food Groups ***Starch = 3 servings, Vegetable = 1.5 servings, Fat = .5 serving
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