Serves 4-6 portions
Ingredients
1 peeled medium-sized
yellow onion, chopped
1/4 cup
olive oil
1/4 cup dry
white wine
4 cloves of
garlic minced
2 pounds very ripe,
fresh tomatoes;
OR 2 pounds canned
San Marzano Tomatoes, drained, all passed through a food mill with the smallest disk, set aside
1 Tablespoon (or to taste)
hot red pepper flakes
Sea Salt and
freshly ground black pepper
1 tablespoon Fresh Chopped
Italian Parsley (as garnish)
1 tablespoon Fresh Julienne
Basil
I pound dried ,Penne Rigate (preferably imported
Italian)
Method
In a medium saucepan on medium high heat, add the
olive oil
Add the
onion and
garlic Penne Rigateto saucepan and saute for 5 minutes, till it is soft and begins to brown.
De-glaze with the
White Wine and reduce till almost dry.
Add the
tomatoes,
red pepper flakes,
salt and
black pepper to taste.
Simmer for 30 minutes, stirring with a non metallic spoon.
Boil your
Penne Rigate in plenty of salted boiling water, cook until al dente, for 9 to 12 minutes this depends on the brand and the type of pasta.
Now here is the important part
Transfer the sauce to a separate large skillet set on low heat.
Drain the pasta, do not rinse it, and add it to the skillet.
Raise the temperature and add the sauce to the pasta, enough to liberally coat the pasta but not drown it. saute for 30 seconds. Remove the
Penne Rigate Pasta Arrabiata from the heat, transfer to a warmed serving platter or individual pasta plates. Top with fresh chopped
Italian Parsley I also like to drizzle some
Extra Virgin olive oil on top as well. Enjoy!
