Arrabiata sauce

(originally made 8/18/09)

I have been in a cooking rut for a long, long time.   I've busted out of it here and there, but I spent a good amount of time this morning making a menu and then shopping.   First up, this simple and delicious sauce shared by Twinkle!   It will definitely be a repeater at our house, thank you  :)



 Arrabiata sauce

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               tbsp  olive oil
  1                     onion -- finely chopped
  3                     garlic cloves -- minced
     1/2           tsp  hot pepper flakes
  28            ounces  italian tomatoes -- (used crushed)
  2               tbsp  tomato paste
  4               cups  penne pasta -- (used bowties)
     1/4           cup  fresh parsley -- coarsely chopped, (used dried)

•In a shallow saucepan, heat oil over medium heat. Add onion; cook 5 minutes, or until soft and gold. Stir in garlic and hot pepper flakes; cook 2 minutes. Add tomatoes and tomato paste, stirring to combine.
•Bring to a boil over medium heat. Reduce heat to low and simmer 30 minutes, or until sauce thickens.

•Meanwhile, in a large pot of boiling, salted water, cook pasta 8-10 minutes, or until tender but firm.

•Drain pasta and toss with tomato sauce and parsley. Serve immediately
Source: Twinkle30, TOH

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