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Arabiatta Sauce

Arrabiata Sauce with Pasta Penne

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If spicy is your thing, this is the red sauce for you. Tomato Puree and Petite Diced tomatoes are used for the base of this classic Italian sauce, along with garlic and Italian spices for a sauce that will cling to your favorite pasta. You can adjust the red pepper to your taste for a spicier or milder sauce.



1/2 cup extra virgin olive oil5 garlic cloves, minced2 (14.5 ounce) cans Redpack® Petite Diced Tomatoes 14.5 oz or 1 (28 ounce) can Redpack® Petite Diced Tomatoes 28 oz1 (29 ounce) can Redpack® Tomato Puree 29 oz2 teaspoons crushed red pepper1/2 teaspoon dried oreganoSalt and black pepper to taste1 (16 ounce) package penne pasta, cooked and drained, reserve 1/2 cup cooking water1/2 cup shredded Italian blend cheese1/4 cup thinly sliced fresh basil


  • Heat oil in a large saucepan over medium heat. Add garlic, cook about 3 minutes or until garlic is browned. Blend in petite diced tomatoes and tomato puree; bring to a boil. Reduce heat to low and stir in red pepper, oregano, salt and black pepper.
  • Cook, uncovered, for about 20 minutes, stirring occasionally. Add pasta and reserved water to saucepan; sprinkle with cheese and basil. Toss until well combined.
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