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.