Penne Arrabiata

I mastered the art of making & cooking pasta while working in Italy. With a variety of over 300 shapes some of which I never even heard of, I understood each sauce was served with a particular shape for a specific reason. This was to coat the pasta entirely with the sauce, to give the same flavours in every bite! My version of the famous Penne Arrabiata.. Enjoy!!
Penne Arrabiata

Olive oil -1tsp
Onion -200gm
Garlic cloves -8no.
Red Wine -60ml
Sugar – 1 tbsp
Basil – 1tbsp chopped
Red chilli flakes -1tsp
Tomato Paste – 2tbsp
Italian seasoning – 1/2tsp
Ground black pepper – to taste
Peeled & diced tomatoes – 2no.
Chopped Parsley – 2tbsp
Penne boiled – 150gm
Method: Heat oil in a large saucepan. Sauté onion and garlic in the olive oil for 5 minutes. Stir in wine, sugar, basil, red pepper, tomato paste, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes. Stir in parsley. Finish off with a dash of parmesan cheese.

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