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Penne Rigate Arrabbiata

Try a rustic Italian favorite with our Penne Rigate Arrabbiata! This classic dish will prove to be a mouth watering delight for both you and your family!

Tips
This recipe doubles easily to make a family-sized entrée.
 
Omit or halve the hot pepper flakes for a multipurpose pasta sauce. Add grilled chicken, fish or shrimp to increase the protein content of this meal.
 
For even more heat in the sauce, add a pinch of cayenne pepper.

 

Plat réconfortant
Rapide et facile
Print
Temps de préparation
icon-clock-110 Min
Temps de cuisson
icon-cooking-130 Min
Portions
icon-servings-12
Penne Rigate Arrabbiata
Catelli Grains Entiers Penne Rigate

Ingrédients

  • 1 1/2 cups (375 ml) CATELLI® HEALTHY HARVEST® Whole Wheat Penne Rigate
  • 2 tbsp (30 ml) extra virgin olive oil
  • 1 tsp (5 ml) dried red pepper flakes
  • 1/2 cup (125 ml) finely chopped onion
  • 1/2 tsp (2 ml) dried thyme leaves
  • 4 cloves garlic, minced
  • 1/4 cup (50 ml) white wine
  • 14 oz (398 ml) no added salt canned, diced tomatoes
  • 1/2 tsp (2 ml) granulated sugar
  • 1/4 tsp (1 ml) each salt and pepper (approx.)

Étapes de cuisson

Step 1

Cook the penne according to package directions. Drain well and hold warm.

Step 2

Meanwhile, heat the oil and hot pepper flakes in a medium, nonstick skillet set over medium heat for 2 minutes. Add the onion, thyme and garlic. Cook for 5 minutes or until softened. Add the wine and bring to a boil. Simmer for 2 minutes or until the wine is reduced by half.

Step 3

Add the tomatoes and continue to simmer for 15 minutes or until slightly reduced and thickened. Stir in sugar, salt and pepper; taste and adjust seasonings if necessary. Toss hot penne with sauce to serve.