Penne Arrabiata with Brown Rice Pasta

Recipe Title: Penne Arrabiata with Brown Rice Pasta

Recipe Link: http://glutenfreegoddess.blogspot.com/2006/12/christmas-penne.html
Status: Approved!
Rating: 9/10

Jen's Notes: I used chipotles instead of chiles on the first run – very tasty, but very very spicy. If you don’t like spicy (and I mean really spicy), don’t use chipotles. I also added some lean ground beef to it – I think it made it a much more satisfying meal. I used some of the sauce from the canned chipotles too - I'm sure this didn't help the spice factor but I think maybe it helped the YUM factor.

I also just used about six fresh Roma tomatoes, instead of fire roasted ones. I was a little worried about this recipe because I hate fresh tomatoes (it’s a texture thing), so I was afraid the tomatoes would be too much for me. I just let them cook for a good long time, and it was all good in the hood, baby. I've met a lot of people with the same tomato issue as me - if you are one of those people, do not shy away from this recipe. If I like it, so will you. I've been refusing to eat tomatoes since I was five, so trust me, I hate tomatoes just as much as you do ;)

Kitchen snags? Not much on this one. It was also my first time using Tinkyada pasta (try Whole Foods if you haven't been able to find it - much better than the DeBole's stuff I bought the first time around), and the penne tended to clump together worse than I am used to, so just make sure to give the noodles a quick stir here and there.

Prep Time: 20 minutes to chop up the onion, garlic and tomatoes. Also, if you are using canned chiles, you might need to chop those up too (I did).

Cook Time: 30 minutes, but this could probably be slimmed down a bit since I am not always the most effecient cook.

Start to Finish: 50 minutes, but you can reduce this if you let the onions and garlic cook while you chop up the tomatoes.