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Penne All' Arrabbiata Recipe | |
Pasta | |
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Ingredients:
"Make sure you toss the pasta immediately with the sauce so the pasta will not stick." 4 servings 1 lb penne pasta 2 tablespoons olive oil 1 cup red onions, thinly sliced 2 teaspoons garlic, minced 6 ounces genoa salami, cubed 1/2 teaspoon crushed red pepper flakes 2 (14 1/2 ounce) cans diced tomatoes with juice 1 tablespoon tomato paste 1 tablespoon brown sugar, packed 1 tablespoon balsamic vinegar salt and pepper 1/3 torn fresh basil leaves 1/4 cup freshly grated parmesan cheese
Directions:
1 While heating the water to cook pasta, heat the oil in a large saute pan over medium-high heat. 2 Add onion and saute until soft and beginning to color, about 5 minutes. 3 Add garlic, salami, and red pepper flakes, saute until salami caramelizes, 5-7 minutes. 4 Add tomatoes, tomato paste, brown sugar and vinegar. 5 Reduce heat and simmer until slightly thickened, 10-15 minutes. 6 Season to taste with salt and pepper. 7 Once the water is boiling for pasta, cook pasta to al dente. 8 Drain pasta, reserving 1/4 cup liquid to thin the sauce, if necessary. 9 Transfer sauce to a larger shallow bowl. 10 Add the drained pasta, torn basil, and Parmesan to the sauce (tearing the basil won't discolor it like cutting does); toss to coat. 11 Serve pasta immediately. | |