My new favorite sauce: Penne Arrabbiata

i enjoyed making this pasta sauce so much, it became my NEW FAVORITE not just for the fun time in the kitchen but because it tasted so darned good.   I doubled the recipe and served it over whole wheat spaghetti.

Ingredients for 6 servings

• 1/4 cup Olive oil
• 1/2 Vidalia onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 cup stemmed and chopped pepperoncini
• 1 small can tomato paste
• 1 1/2 teaspoon minced garlic
• 1/2  teaspoon red pepper flakes
• 1 tin of anchovy fillets, rinsed and minced to paste
• 1/2 teaspoon smoked paprika
• Salt and pepper
• 1 28 oz can whole peeled tomatoes  with juice
• 1 28 oz can diced tomatoes with juice
• 1/4 cup  grated Pecorino Romano, plus extra for serving
• 1 box whole wheat penne pasta or your favorite

Procedure

This recipe will work with any of your favorite pastas.

Heat olive oil over medium heat then add the onion, bell pepper and pepperoncini. Cook until onion is translucent but not brown.  Add the tomato paste and garlic and cook for 7 – 8 minutes.

Add the red pepper flakes, anchovy fillets, paprika salt and pepper.  Mix in and cook another minute.

Now add the whole tomatoes.  Carefully squeeze the tomatoes, crushing with your clean hands *Be careful as the tomatoes will pop so do this low in the pot and also, quickly before the sauce heats up so you can’t handle the tomatoes.

Once all tomatoes have been squeezed, add the diced tomato and cheese. Lower heat to a simmer and cook, covered, stirring occasionally for 15 – 20 minutes.

Cook the pasta and serve.

Easy to make and the best sauce I’ve made since I’ve been vegetarian. Even my meat eating husband didn’t miss the meat in this sauce.

Joanne