Pasta Arrabbiata

Yield: 12 cups (2.8L)

Servings: 6

Related recipes: Cheese, Chile Peppers, Corn-Free, Dairy Foods, Easy, Egg-Free, Garlic, Herbs, Low-Fat, Pasta, Tomatoes, Vegan, Vegetarian, Winter

The red pepper flakes give this sauce a real kick! An excellent all-weather pasta meal. Very easy to make !

Ingredients

1 pound (455g) penne pasta, uncooked

1 Tbsp (15mL) olive oil

4 cloves garlic, minced

1 tsp (2g) red pepper flakes, (more or less to taste)

4 cups (1590g) canned tomatoes, (two 28-ounce cans)

1/2 cup (20g) fresh parsley, chopped, or more to taste

1/2 cup (60g) freshly grated Parmesan cheese* (optional)

Directions

Bring a large pot of water to boil. Add penne and cook for 10 minutes, or until tender. Remove from heat, and drain.

Heat oil in a medium saucepan, and add garlic and red pepper flakes. Cook until the garlic is lightly browned. Add tomatoes, breaking them up with a spoon. Bring to a boil, and then reduce to a simmer and cook, covered, for about 30 minutes.

Transfer pasta to a large serving bowl and top with sauce and fresh parsley. Serve with Parmesan cheese if desired.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition Facts
Calories: 356
Total Fat: 4g
% Calories from fat: 11%
Protein: 14g
Carbohydrate: 64g
Cholesterol: 5mg
Sodium: 365mg