Pasta Arrabiata

Go Bold With Butter

Whenever I need a quick weeknight dinner (which, let’s be real, is pretty much every night of the week!) I often don’t have to look further than the pantry and fridge for a solution.

Kitchen staples like REAL butter, dried pasta, chili pepper flakes, crushed tomatoes, and Italian seasoning combine to make fiery Pasta Arrabiata, or angry pasta in Italian, which goes from pot to plate in under 30 minutes.

Knock the amount of chili pepper flakes down a bit if you’re serving to kids. Otherwise, enjoy this spicy and satisfying pasta dish any night of the week.

Pasta Arrabiata
Serves 6


2 tablespoons butter
2 tablespoons olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
1/2 teaspoon chile pepper flakes
1 can (28-ounce) crushed tomatoes
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup Parmesan cheese, grated
¾ pound penne pasta
Fresh basil for garnish, optional


Cook pasta in a large pot of salted, boiling water.

Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add onions and sauté until tender, about 5 minutes. Add garlic and chile pepper flakes then sauté for an additional minute, stirring constantly.

Add crushed tomatoes to the skillet then bring the mixture up to a boil. Turn heat down to low and simmer for 10 minutes, stirring occasionally. Add Italian seasoning, salt and Parmesan cheese, then stir to combine.

Drain cooked pasta and return to the pot. Divide cooked pasta among plates then top with tomato sauce. Garnish with sliced fresh basil, and additional Parmesan cheese, if desired.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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  1. tanya1234 said:

    luv it simple thank you