Mary Anne's Penne Pasta Arrabiata

Arrabiata in Italian means angry derived from the adding of the red pepper flakes, thus, making it a spicy sauce. It's usually made with penne pasta, but most "short" pastas like farfalle, radiatore, fusilli, or ziti will work just fine.

1 teaspoon extra-virgin olive oil

1 cup diced onion

4 cloves garlic, minced

1/2 cup red wine, your choice

1 Tablespoon granulated sugar

1 Tablespoon chopped fresh basil

1/2 to 1 teaspoon crushed red pepper flakes, use the larger amount for a spicier sauce

2 Tablespoons tomato paste

1 Tablespoon lemon juice

1/2 teaspoon Italian seasoning

1/4 teaspoon ground black pepper

2 (14.5 ounce) cans crushed tomatoes


1 (28-ounce) can crushed tomatoes

1 can sliced black or kalamata olives

Dash salt

Splash heavy cream

2 Tablespoons chopped fresh Italian parsley

1 pound penne pasta, or radiatore, fusilli, ziti, farfalle or radiatore

Parmesan or pecorino romano cheese, for topping.

  • Prepare pasta according to the directions on the package. Meanwhile, while pasta is cooking heat oil in a large skillet or saucepan over medium heat. Sauté onion and garlic in oil until soft and translucent, about 5 minutes.
  • Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper, tomatoes olives and salt; bring to a simmer. Reduce heat immediately to medium, and continue to simmer the sauce uncovered about 15 minutes. Add cream and simmer 1 more minute. Spoon over the hot cooked pasta of your choice. Garnish with fresh parsley and top with cheese if desired.

Serves 6.

Note: This sauce freezes well; just double the recipe and freeze one and use one.

Note: Sometimes, I have added a handful of washed, trimmed baby spinach leaves.

Note: You can add cooked and drained Italian sausage, chicken, or even meatballs.

Note: You can use diced tomatoes if you want a chunkier sauce.