Pasta Arrabiata

13 ingredients
4 steps

Ingredients

  • 4 teaspoons minced garlic (about 5 cloves)
  • 1/4 cup olive oil
  • 1 (28-ounce) can petite diced tomatoes, undrained
  • 1 (29-ounce) can tomato puree
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 (16-ounce) box penne pasta
  • 1/2 cup freshly shredded Parmigiano-Reggiano cheese blend*
  • 1/4 cup thinly sliced fresh basil
  • Garnishes: Parmigiano-Reggiano cheese shavings, fresh basil sprigs

Directions

  1. 1
    Saute garlic in hot oil in a 6-quart saucepan over medium heat 1 minute. Add tomatoes and tomato puree. Bring to a boil; reduce heat to low. Stir in red pepper flakes and next 4 ingredients; cook, stirring occasionally, 20 minutes.
  2. 2
    Prepare pasta in a large Dutch oven according to package directions. Drain, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to Dutch oven, and sprinkle with shredded cheese.
  3. 3
    Stir basil into tomato sauce, and pour 3 cups sauce over pasta. Toss to coat. Serve with remaining sauce. Garnish, if desired.
  4. 4
    *1/2 cup freshly grated Parmesan cheese may be substituted.

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