Penne Fra Diavolo

Author Rina from for


  • 1 pound Penne pasta
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper Freshly Ground
  • 1 teaspoon Red Chili Pepper Flakes
  • 3 tablespoons Olive Oil
  • 1 Medium Onion Finely Chopped
  • 1- 28 ounce can Diced Tomatoes Canned Reserve Liquid
  • 1 cup Dry White Wine
  • 3 cloves Garlic Chopped
  • 1/2 teaspoon Oregano Dried
  • 1/4 cup Fresh Italian Parsley
  • 1/4 cup Fresh Basil Chopped
  • Parmesan cheese for serving


  • Bring a large pot of salted water to a boil over high heat.
  • Heat the oil over a medium-high flame in a large, heavy skillet add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes.
  • Meanwhile, add the penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain the pasta and add the cooked penne to the sauce and stir to coat.
  • Remove the pan from the heat and toss in the parsley and basil, season with more salt to taste.
  • Serve with parmesan cheese if desired.