Arrabbiata Sauce with Pasta Penne

10 minutes Prep Time
30 minutes Cook Time
6 Servings

If spicy is your thing, this is the red sauce for you. Tomato Puree and Petite Diced tomatoes are used for the base of this classic Italian sauce, along with garlic and Italian spices for a sauce that will cling to your favorite pasta. You can adjust the red pepper to your taste for a spicier or milder sauce.

Ingredients

  • 1/2 cup extra virgin olive oil
  • 5 garlic cloves, minced

  • 1 can Redpack Canned Petite Diced Tomatoes 28 oz

  • 1 can Redpack Canned Tomato Puree 29 oz

  • 2 teaspoons crushed red pepper
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 (16 ounce) package penne pasta, cooked and drained, reserve 1/2 cup cooking water
  • 1/2 cup shredded Italian blend cheese
  • 1/4 cup thinly sliced fresh basil

Instructions

Step one

Heat oil in a large saucepan over medium heat. Add garlic, cook about 3 minutes or until garlic is browned. Blend in petite diced tomatoes and tomato puree; bring to a boil. Reduce heat to low and stir in red pepper, oregano, salt and black pepper.

Step two

Cook, uncovered, for about 20 minutes, stirring occasionally. Add pasta and reserved water to saucepan; sprinkle with cheese and basil. Toss until well combined.

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