Penne All’ Arrabbiata


  • 1 lb penne pasta
  • 2 tablespoons olive oil
  • 1 cup red onion, thinly sliced
  • 2 teaspoons garlic, minced
  • 6 ounces genoa salami, cubed
  • 1/2 teaspoon crushed red pepper flakes
  • 2 (14 1/2 ounce) cans diced tomatoes with juice
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon balsamic vinegar
  • salt and pepper
  • 1/3 cup torn fresh basil leaf
  • 1/4 cup freshly grated parmesan cheese


  1. While heating the water to cook pasta, heat the oil in a large saute pan over medium-high heat.
  2. Add onion and saute until soft and beginning to color, about 5 minutes.
  3. Add garlic, salami, and red pepper flakes, saute until salami caramelizes, 5-7 minutes.
  4. Add tomatoes, tomato paste, brown sugar and vinegar.
  5. Reduce heat and simmer until slightly thickened, 10-15 minutes.
  6. Season to taste with salt and pepper.
  7. Once the water is boiling for pasta, cook pasta to al dente.
  8. Drain pasta, reserving 1/4 cup liquid to thin the sauce, if necessary.
  9. Transfer sauce to a larger shallow bowl.
  10. Add the drained pasta, torn basil, and Parmesan to the sauce (tearing the basil won’t discolor it like cutting does); toss to coat.
  11. Serve pasta immediately.

Prep Time: 15 mins
Total Time: 45 mins
Serving: 4

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