Arrabbiata means “angry” in Italian and this tomato sauce is “angry” with the spiciness of harissa paste. Penne is the classic pasta shape for this sauce, but use your favorite short cut pasta if desired.
Recipe tags: italian-herb base, easy difficulty, main, stovetop
| 1 lb | penne |
| ¼ cup | olive oil |
| 4 | cloves garlic, minced |
| 2 tbsp | Better Than Bouillon® Italian Herb Base |
| 1 tbsp | harissa paste (approx.; see tip) |
| 1 can | diced tomatoes (28oz) |
| 1 cup | baby arugula |
| ¼ cup | shaved Parmesan cheese |
Cook penne according to package directions; drain.
Meanwhile, in large skillet set over medium heat, heat oil. Cook garlic, stirring frequently, for 1 to 2 minutes or until fragrant. Stir in Culinary Collection Italian Herb and harissa paste. Cook, stirring frequently, for 1 minute.
Stir in diced tomatoes; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 10 to 15 minutes or until sauce is reduced slightly and flavors are married.
Stir in penne and toss until coated and sauce clings to pasta well. Stir in arugula. Garnish with Parmesan.
Tip: Different brands of harissa have different spice levels; adjust to suit your preference.