Penne All'Arrabbiata(Penne With Hot Pepper And Tomatoes)

1. 1

   Cut out tomato cores with a sharp knife.

2. 2

   Fill a large saucepan 2/3 full with water.

3. 3

   Bring water to a boil; add tomatoes.

4. 4

   Boil 20 to 25 seconds or until skins begin to split.

5. 5

   Place tomatoes in bowl of cold water.

6. 6

   Peel cooled tomatoes and cut in half horizontally.

7. 7

   Squeeze seeds and juice out of each tomato half. Dice tomatoes.

8. 8

   Heat oil in a large skillet.

9. 9

   Add hot pepper and garlic.

10. 10

    Saute over medium heat about 1 minute.

11. 11

    Before garlic changes color, add diced tomatoes.

12. 12

    Season with salt.

13. 13

    Cook, uncovered, over medium heat 8 to 10 minutes.

14. 14

    Stir in parsley and cook 1 to 2 minutes longer.

15. 15

    Fill a very large saucepan 2/3 full with salted water.

16. 16

    Bring to a boil.

17. 17

    Add penne.

18. 18

    Bring water back to a boil and cook penne, uncovered, until tender but firm to the bite (al dente) 8 to 10 minutes.

19. 19

    Drain penne and place in skillet with sauce.

20. 20

    Toss penne and sauce over medium heat until sauce coats penne, 20 to 30 seconds.

21. 21

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.