Arrabbiata Sauce

(Serves: 6)


  • 1 medium onion, finely chopped
  • 28oz tomato sauce
  • 2 jalapenos, seeds & membrane removed, freshly chopped
  • 3 cloves of garlic, finely chopped
  • 1lb Penne Pasta
  • 4 Tbsp Beyond the Olive Traditional Balsamic Vinegar
  • Freshly grated Parmesan or Parmigiano Reggiano cheese
  • 1/2 tsp fresh rosemary chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp fresh ground pepper
  • 1/4 cup California Blend Extra Virgin Olive Oil
  • 1/2 tsp fresh oregano, chopped


In a large skillet, place 3 tsp of olive oil and sauté onions and jalapenos over low heat until soft (8-10 minutes). Add salt and pepper, rosemary, oregano, garlic and continue to sauté for about 3-4 minutes. Meanwhile boil water and begin to cook the penne until al dente. Add the balsamic vinegar, tomato sauce, on medium heat boil mixture for 10 minutes. Add olive oil to the sauce and simmer for 2 minutes. In a large serving dish, toss penne, sauce and chopped fresh parsley. Sprinkle with Parmesan.

Photo Source: FoodNetwork