Pasta Arrabbiata

Pasta Arrabbiata

Pasta Arrabbiata

Penne pasta tossed with a spicy Italian-style tomato sauce and Parmigiano-Reggiano cheese

Prep Time 10 minutes

Cook Time 40 minutes


8 servings (1 cup each)


1/2 Cup shredded Parmigiano-Reggiano cheese
5 clove garlic, minced (5 cloves = 2-1/2 tsp)
1/4 Cup thinly sliced fresh basil
1 can (28 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (29 oz ea) Hunt's® Tomato Puree
1/2 Cup virgin olive oil
1 Pound dry penne pasta, uncooked
1/4 Teaspoon salt
1/2 Teaspoon dried oregano leaves
2 Teaspoon crushed red pepper flakes


  1. Heat oil in large saucepan over medium heat 1 minute. Add garlic; cook 3 minutes, or until golden brown, stirring occasionally. Stir in tomato puree and diced tomatoes with their juice. Bring to a boil, stirring occasionally. Reduce heat to low; stir in crushed red pepper, oregano and salt. Cook 20 minutes, stirring occasionally.
  2. Cook pasta in large saucepan according to package directions while sauce is cooking. Drain, reserving 1/2 cup of the cooking water. Return pasta and the reserved cooking water to same saucepan; stir in cheese. Set aside.
  3. Stir basil into prepared sauce. Remove 2 cups of sauce. Add to pasta mixture; mix lightly. Spoon onto serving platter; top with the remaining sauce.

Nutritional Information

Serving Size: 1 cup
Calories 433
Total Fat 16.3 g
Saturated Fat 3 g
Cholesterol 3.6 mg
Sodium 691.3 mg
Carbohydrate 58.1 g
Dietary Fiber 6.8 g
Protein 12.9 g
Sugars 7.5 g
Calcium 102.4 mg
Iron 2.7 mg
Vitamin A 792.3 iu
Vitamin C 21 mg

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