Ingredients for Penne All Arrabbiata
- Penne Pasta
- Olive Oil
- Red Onion
- 2 cloves minced garlic
- Genoa Salami
- Crushed Red Pepper Flakes
- Tomatoes With Juice
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar
- Balsamic Vinegar
- Salt and freshly ground black pepper to taste
- Fresh Basil Leaf
- Parmesan Cheese
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How to Make Penne All Arrabbiata
- Bring a large pot of salted water to a boil for the pasta.
- While the water heats, heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat.
- Add 1/2 cup chopped onion and sauté until softened and lightly golden, about 5 minutes.
- Add 2 cloves minced garlic, 1/2 cup diced salami, and 1/2 teaspoon red pepper flakes. Sauté until the salami is caramelized, about 5-7 minutes.
- Stir in 1 (28-ounce) can crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon brown sugar, and 1 tablespoon red wine vinegar.
- Reduce heat to low and simmer for 10-15 minutes, or until the sauce has slightly thickened, stirring occasionally.
- Season the sauce generously with salt and freshly ground black pepper to taste.
- Meanwhile, cook 1 pound of penne pasta according to package directions until al dente. Reserve 1/4 cup of pasta cooking water before draining.
- Add the drained pasta to the sauce along with 1/4 cup of the reserved pasta water (if needed to thin the sauce).
- Stir in 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese.
- Toss everything together until the pasta is well coated with the sauce.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
44g
Fat
37g
Carbs
36g
