Total Time:

10 min(Preparation) / 30 min(Cooking)

Servings:

2

Penne Rigate Arrabbiata


Ingredients

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
4cloves 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.)

Preparation

1
Cook the penne according to package directions. Drain well and hold warm.
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.
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.

 

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.

 

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