MY RESTAURANT RECIPES

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PASTA ARRABIATA RECIPE | MYRECIPES



Pasta Arrabiata Recipe | MyRecipes image

Pasta arrabiata is a recipe with quite a bit of spice. If your family prefers milder flavor, omit the crushed red pepper flakes.

Provided by MyRecipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield Makes 6 servings

Number Of Ingredients 13

4 teaspoons minced garlic (about 5 cloves)
¼ cup olive oil
1 (28-ounce) can petite diced tomatoes, undrained
1 (29-ounce) can tomato puree
2 teaspoons crushed red pepper flakes
1 teaspoon sugar
½ teaspoon dried oregano
¼ teaspoon salt
1 teaspoon lemon juice
1 (16-ounce) box penne pasta
½ cup freshly shredded Parmigiano-Reggiano cheese blend*
¼ cup thinly sliced fresh basil
Garnishes: Parmigiano-Reggiano cheese shavings, fresh basil sprigs

Steps:

  • Sauté garlic in hot oil in a 6-quart saucepan over medium heat 1 minute. Add tomatoes and tomato puree. Bring to a boil; reduce heat to low. Stir in red pepper flakes and next 4 ingredients; cook, stirring occasionally, 20 minutes.
  • Prepare pasta in a large Dutch oven according to package directions. Drain, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to Dutch oven, and sprinkle with shredded cheese.
  • Stir basil into tomato sauce, and pour 3 cups sauce over pasta. Toss to coat. Serve with remaining sauce. Garnish, if desired.
  • *1/2 cup freshly grated Parmesan cheese may be substituted.

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