Penne with Arrabbiata Sauce



  • For pasta: In a large saucepan, cook pasta in boiling, lightly salted water according to package directions. Drain; reserve 1 cup pasta cooking water. Return pasta to hot pan; cover and keep warm. Set pasta water aside.

  • Meanwhile, for tomato sauce: In a large saucepan, heat oil over medium heat. Add onion, pancetta and garlic. Cook and stir for 3 to 4 minutes or until pancetta begins to brown. Remove saucepan from heat. Add the wine. Return to heat and cook on medium-high heat, scraping up all the brown bits in the pan, about 3 minutes or until almost all the liquid evaporates.

  • Stir in the undrained tomatoes, the 1/4 cup parsley, oregano, salt, crushed red pepper and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until sauce is thickened to desired consistency, stirring occasionally.

  • Add pasta to hot tomato sauce. Toss to combine. Or, toss the hot pasta with Classic Pesto instead of the tomato sauce. (If pasta is dry, add a little of the reserved pasta water to sauce-coated pasta for desired moistness.)

  • Sprinkle each serving with additional snipped parsley and top with Parmesan cheese. If you like, top each serving of pasta with Rosemary-Crusted Grilled Salmon and/or Grilled Summer Squash. Serve immediately.

Nutrition Facts (Penne with Arrabbiata Sauce)

815 calories; 51 g total fat; 9 g saturated fat; 10 g polyunsaturated fat; 25 g monounsaturated fat; 17 mg cholesterol; 659 mg sodium. 1077 mg potassium; 67 g carbohydrates; 8 g fiber; 9 g sugar; 23 g protein; 0 g trans fatty acid; 3596 IU vitamin a; 35 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 210 mcg folate; 0 mcg vitamin b12; 313 mg calcium; 8 mg iron;