Penne Arrabiatta

1. 1

   Saute garlic and onion in olive oil until transparent.

2. 2

   Add crushed tomatoes and spices and cook over low heat, stirring occasionally, about 30 minutes.

3. 3

   Cook pasta in lightly salted, boiling water until cooked el dente.

4. 4

   Drain pasta and place back in the pot and add some of the sauce and gently toss until coated.

5. 5

   While serving, add additional sauce if desired and top with freshly grated Parmesan cheese.

6. 6

   Left over sauce can be refrigerated or frozen and reheated.

7. 7

   Use a bit more red pepper if you prefer it hotter.

* Per serving · 4 servings · Values may vary.

No additional tips available.