Description
Penne Arrabbiata is a classic Italian pasta dish featuring penne tossed in a spicy, flavorful sauce made with garlic, red pepper flakes, and fresh tomatoes. This easy-to-make recipe delivers a robust and zesty flavor that’s perfect for a quick weeknight dinner or a satisfying meal any time.
Ingredients
Scale
Sauce Ingredients
- 1/4 cup extra-virgin olive oil
- 2 to 4 garlic cloves, lightly crushed
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 (28-ounce) can whole tomatoes, hand-crushed or coarsely chopped, plus the juice from the can
- 1/2 teaspoon fine salt (or to taste)
- 1/4 cup finely chopped fresh flat-leaf parsley
Pasta
- 1 pound penne pasta
Optional Toppings
- Freshly grated Pecorino or Parmigiano cheese
Instructions
- Boil the pasta water: Fill a large pot two-thirds full with water and set over medium-high heat. Bring the water to a rolling boil, then add a generous pinch of salt to season the water.
- Prepare the sauce base: While the water is heating, warm the olive oil in a large sauté pan over medium-low heat. Add the lightly crushed garlic cloves and press down to release their flavor. Cook for about 3 minutes until fragrant, being careful not to brown the garlic. Sprinkle in the red pepper flakes and stir to coat them evenly in the oil.
- Add and simmer the tomatoes: Carefully pour in the hand-crushed tomatoes along with their juice, watching out for spatters. Season the mixture with salt and stir to combine. Increase the heat to medium-high until the sauce comes to a boil, then reduce the heat to medium-low and let it simmer gently for 20 to 25 minutes. The sauce should thicken nicely and the oil will start to pool on top. Turn off the heat and stir in the chopped parsley.
- Cook the penne pasta: Add the penne to the boiling salted water and stir to prevent sticking. Cook the pasta until it is very al dente—about one minute less than the time recommended on the package instructions.
- Finish cooking pasta with sauce: As the pasta nears readiness, reheat the sauce over low heat. Using a pasta fork or tongs, transfer the pasta directly from the boiling water into the sauce, allowing some starchy pasta water to drip in. Increase the heat to medium and gently toss the pasta in the sauce for 1 to 2 minutes until the pasta finishes cooking to al dente and is well coated. Add a splash of pasta water if the sauce needs loosening.
- Serve and garnish: Divide the pasta among bowls and spoon any remaining sauce on top. Garnish with freshly grated Pecorino or Parmigiano cheese if desired, and serve immediately.
Notes
- This spicy, flavorful pasta comes together quickly in about 30 minutes, making it ideal for a fast weeknight meal or a satisfying late-night snack.
- Adjust the amount of red pepper flakes to suit your heat preference.
- Using whole canned tomatoes hand-crushed in the pan adds a nice texture and freshness to the sauce.
- Finishing the pasta in the sauce helps the flavors meld beautifully and creates a perfectly coated dish.
- Freshly grated Parmesan or Pecorino cheese adds a wonderful finishing touch but can be omitted for a dairy-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 385.4
- Sugar: 5.2 g
- Sodium: 392 mg
- Fat: 10.4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.2 g
- Trans Fat: 0 g
- Carbohydrates: 62.3 g
- Fiber: 3.9 g
- Protein: 11 g
- Cholesterol: 0 mg
