Monday, November 20, 2006

Penne all'arrabiata

In 1/4 c. olive oil sautee 4-5 cloves chopped garlic for about 1 mintue, stirring constantly. Throw in 1 medium can of chopped tomatoes and 1 big pint (20 oz.) homemade tomato sauce. Swoosh out the extra sauce with a splash of red wine. Simmer on low heat to facilitate 1/3 evaporation of the sauce. Add in 1/4 t. hot red pepper flakes (more if you want it hotter).

Meanwhile, bring to a boil 4 qts. water. Boil penne as per directions.

Pour sauce over penne and serve with parmeasan cheese.



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