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Penne Arrabiata with Veal

A spicy fresh tomato sauce is the perfect combination to pour over pasta with tender strips of veal. Sprinkle with freshly grated Parmesan cheese and serve with a crispy green salad and crusty rolls.

  • 4 cups (1 L) penne rigate pasta (about 1 lb/ 500 g)
  • 1 lb (500 g) veal loin, cut into strips
  • 1-1/2 tsp (7 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1 tbsp (15 mL) olive oil
  • 1 onion, sliced lengthwise
  • 1 zucchini, sliced
  • 1 sweet red pepper, sliced
  • 3/4 tsp (4 mL) hot pepper flakes
  • 4 cups (1 L) chopped fresh plum tomatoes

Prep Time: 15 minutes
Cook Time: 20 minutes


In large pot of boiling water, cook pasta according to package directions until tender but firm; drain well. Meanwhile, sprinkle veal with 1/2 tsp (2 mL) of the salt and half of the pepper. In large skillet, heat half of the oil over high heat; brown veal in batches. Transfer to plate. Reduce heat to medium; add remaining oil to skillet. Cook onion, zucchini, red pepper and hot pepper flakes, stirring, for about 8 minutes or until zucchini is starting to brown. Add tomatoes; cook for about 3 minutes or just until tomatoes are softened. Add veal and any accumulated juices; simmer until heated through, about 1 minute. Season with remaining salt and pepper; toss with drained pasta.

Makes 4 servings

Nutritional Information: 438 Calories * 31.5 Protein * 11.1 g Fat * 53.2 g Carbohydrate

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