Penne All' Arrabbiata

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.

Submitted 6/13/05.
Source: posted by Bev
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
Penne All' Arrabbiata