Penne Arrabiata

You can make this classic Italian dish really spicy, or deseed the chillies to make it less confronting. Whatever you decide, its a winning winter warmer!

The ingredient of Penne Arrabiata

• 1 3 cup extra virgin olive oil
• 1 brown onion finely chopped
• 1 garlic clove crushed
• 2 small red chillies chopped see note
• 800g can diced tomatoes
• 1 2 cup massel vegetable liquid stock
• 1 2 cup small basil leaves
• 400g penne rigate
• 2 tsp caster sugar

The Instruction of penne arrabiata

• heat oil in a large saucepan over medium heat add onion garlic and chillies cook stirring often for 6 to 7 minutes or until onion is soft add tomatoes stock and 1 4 cup basil leaves bring to a gentle boil reduce heat to medium low and simmer uncovered for 15 minutes
• meanwhile cook pasta in a large saucepan of boiling salted water following packet directions until tender drain pasta and return to pan
• stir sugar into tomato sauce season with salt and pepper spoon sauce over pasta toss to combine cover and set aside for 5 minutes this allows pasta to absorb sauce
• sprinkle with remaining basil spoon into serving bowls and serve

Nutritions of Penne Arrabiata

fatContent: 575 751 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 80 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent: n a
cholesterolContent: 13 grams protein
sodiumContent: n a

Share this post