PASTA all’ ARRABBIATA

This is a dinner that has become my backup dinner because it's fast, because I have all the ingredients all the time and because it's delicious! The recipe that's here doesn't have any meat in it but I have added chicken and bacon to it before. I can't take credit for the recipe, it's from my good friend, Heather, that now lives in California. I love it!! Thanks Heather!

PASTA all’ ARRABBIATA

3 quarts water

4 T olive oil

4 garlic cloves sliced or

1/4 tsp red pepper flakes

2-8 oz cans tomato sauce

1 cup chicken stock or water

¼ tsp salt

3 T fresh chopped parsley

1 lb penne of ziti pasta

1. Pour the water into a large pot and cook according to package directions.

2. While water is heating, pour the oil into a large sauté pan set on medium heat and cook the garlic and red pepper flakes until the garlic starts to sizzle about 2-3 minutes. Be careful not to let it burn. Add the tomato sauce, chicken stock-or water, salt, and 2 T of the parsley, bring to a boil, and simmer for 5 minutes.

3. Drain the pasta and return to the pot. Add the sauce, turn the heat up to medium-high and toss until it’s well coated. Sprinkle w/ the remaining parsley and cook stirring for 1 minute.

4. *Cooks tips: Chicken stock will make the flavor a bit more intense and the finish more savory. If you do not want to use chicken stock you could add about ½ cup of the pasta-cooking water during the simmering process. The finish and flavor will be just as good. Prep-time about 30 minutes. Serves 4-6.