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Gluten-Free Penne Arrabbiata Recipe


Serves 4
kosher or fine salt
12 ouncesPastene Gluten-Free Penne Rigate
4 TbspPastene Extra Virgin Olive Oil, plus more for serving
2-3 Tbspchopped Calabrian chilies
1 TbspPastene Minced Garlic
1 (28oz) canPastene Kitchen Ready Pasta Sauce (Seasoned Starter Sauce)
black pepper
1/3 cupjulienned fresh basil leaves
1 (24.3oz) jarPastene Tomato Basil Sauce
1/4 cupfresh basil leaves, chopped
Pastene Grated Parmesan cheese, for serving


Bring a large pot of heavily salted water to a boil. Add the penne and cook for 9 minutes.

While the penne is cooking, make the sauce. Place 4 tablespoons of olive oil in a large cold skillet. Add the chilies and garlic, turn the heat to medium-low and cook, stirring frequently, until fragrant but the garlic is not browning, about 4 minutes. Add the sauce and a pinch of salt and pepper. Let the sauce simmer until the penne is ready.

Reserve some of the starchy cooking liquid from the penne and drain. Add to the sauce and let simmer for another 2 minutes adding some of the reserved cooking liquid if needed. Taste and add more sat and pepper if needed. Stir in the basil

Serve with a drizzle of olive oil and parmesan cheese

By: Simply Gluten Free Magazine

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