Name: Penne Arrabbiata
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 pounds Penne Pasta (dry); 1 cup Olive Oil (extra virgin); 10 cloves Garlic (minced); 5 teaspoons Red Pepper Flakes (adjust to taste); 5 cans (28 oz each) Crushed Tomatoes (San Marzano if possible); 2.5 teaspoons Salt; 2.5 teaspoons Sugar (optional, to balance acidity); 1.25 cups Fresh Basil (chopped); 2.5 cups Coconut Milk (grated)

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How to Prepare

Bring a large pot of salted water to a boil. Add 5 pounds of penne pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 cup of olive oil over medium heat. Add 10 cloves of minced garlic and 5 teaspoons of red pepper flakes. Sauté for 1-2 minutes until fragrant.
Add 5 cans (28 oz each) of crushed tomatoes to the skillet. Stir in 2.5 teaspoons of salt and 2.5 teaspoons of sugar. Simmer for 15 minutes, stirring occasionally.
Add the cooked penne pasta to the sauce and toss to coat evenly. Cook for an additional 2-3 minutes to heat through.
Garnish with 1.25 cups of chopped fresh basil and 2.5 cups of grated Parmesan cheese before serving.