Penne Al'arrabiatta

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 cup onion, diced
• 1 -2 garlic clove, diced
• 1/2 teaspoon salt
• 1 teaspoon red pepper flakes
• 1/2 cup red bell pepper, diced
• 1/2 cup dry wine
• 1 (28 ounce) can crushed tomatoes, with juice
• ground black pepper, to taste
• 1 tablespoon sun-dried tomato pesto or 1 tablespoon sun-dried tomato puree
• 1 tablespoon tomato paste (optional, use if you want to thicken sauce)
• 1 -2 fresh whole red chili pepper
• 1 tablespoon fresh basil, chopped and divided
• 1 tablespoon fresh parsley, chopped and divided
• fresh parmesan cheese, grated, to taste (for garnish)
• 16 ounces penne pasta

Recipe

• 1 heat olive oil in skillet over medium heat. saute onion, garlic, and salt until tender, about 5 minutes.
• 2 stir in red pepper flakes and bell pepper, and cook for about 2 minutes.
• 3 add wine and reduce, scraping up any bits on the bottom of the pan and mixing them inches.
• 4 pour in crushed tomatoes and juice, pepper, sun-dried tomato pesto or puree, and the optional tomato paste, if desired.
• 5 bring sauce to a boil, add the whole red chili peppers, and reduce to a simmer.
• 6 stir occasionally, until sauce has reduced to desired thickness. i usually simmer about 30 minutes.
• 7 meanwhile, prepare penne according to package directions.
• 8 remove chili peppers from sauce when ready, and stir in half of the basil and parsley.
• 9 spoon sauce over top of pasta to serve, and garnish with remaining basil, parsley, and fresh parmesan.