Wednesday, September 22, 2010

Penne Alla Arrabbiata

1 lb. penne rigate ($.69)
2 28 oz. cans crushed tomatoes ($2.30)
3/4 tsp. crushed red pepper ($.05)
1 medium red bell pepper, roasted, skin removed, and finely chopped ($.25)
1 medium dry yellow onion, minced ($.10)
5 cloves garlic, minced (or 1-2 T. minced garlic) ($.15)
2 tsp. olive oil ($.20)
1 tsp. salt ($.05)
3 T. parsley, chopped fine ($.10)
1/8 C. parmesan, grated or shredded ($.25)

Cook pasta according to directions on package, until pasta is al dente.

In a large, nonstick skillet, add olive oil, onion, and chopped pepper. Cook over medium-low until onions are soft and translucent. Add garlic, cook 2 additional minutes. Stir in crushed tomatoes, season with salt if necessary. Bring to a simmer, cook 10-15 minutes. Sauce should thicken slightly.

Toss pasta with sauce, top with parmesan and parsley.

Yields = 8 servings
Cost: $4.14
Cost per serving: $.52


  1. yummi! I suggest you to add a pinch of salt when water boil (I'm real Italian after all!)
    have a great Sunday!