Penne all'Arrabbiata - recipe - Sunset's Kitchen Cabinet - Column

Sunset, June, 1993 by Tullia Barbanti

Tullia Barbanti, Spokane, Washington

1 tablespoon olive oil

6 ounces cooked ham, chopped

1 large (about 8-oz.) onion, finely chopped

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

1/2 teaspoon crushed dried hot red chilies

1 can (28 oz.) ready-cut Italian tomatoes

1 pound dried penne or ziti pasta

1/4 cup grated parmesan cheese

Salt and pepper

In a 3- to 4-quart pan, combine oil and ham. Stir often over medium-high heat until lightly browned, about 5 minutes. Add onion, carrot, celery, and chilies; stir often over medium heat until vegetables are limp, about 15 minutes.

Add the tomatoes (including liquid). Simmer uncovered, stirring often, until sauce is reduced to about 3 1/2 cups, 25 to 30 minutes.

In a 5- to 6-quart pan, bring about 2 1/2 quarts water to a boil. Add pasta and cook until barely tender to bite, 10 to 12 minutes. Drain.

In a large bowl, mix pasta, sauce, and cheese. Add salt and pepper to taste. Makes 4 or 5 servings.

Per serving: 496 cal. (16 percent from fat); 23 g protein; 8.9 g fat (2.5 g sat.); 80 g carbo.; 866 mg sodium; 23 mg chol.