Description
Penne all'Arrabbiata is a classic Italian spicy pasta dish made with penne pasta tossed in a flavorful sauce of garlic, red chili, and crushed tomatoes. This quick and easy recipe comes together in just 25 minutes, delivering a vibrant, zesty meal perfect for any weeknight dinner.
Ingredients
Pasta
- 400g / 14oz penne or ziti (or other pasta of choice, short or long)
- 1 tbsp cooking/kosher salt (for cooking pasta)
Sauce
- 4 tbsp extra virgin olive oil
- 3 garlic cloves, finely minced
- 1 red cayenne pepper chili, finely chopped (with seeds)
- 1/2 tsp chili flakes (red pepper flakes)
- 800g / 28oz canned crushed tomato
- 1 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar (only if needed)
To Serve
- Parmesan, finely grated
- 2 tsp finely chopped parsley (optional)
Instructions
- Sauté the aromatics: Heat 4 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the finely minced garlic and stir for about 10 seconds until fragrant. Next, add the chopped red cayenne chili and chili flakes, cooking for 1 minute or until the garlic is lightly golden.
- Add tomatoes and season: Pour in the canned crushed tomatoes along with the water rinsed from the can. Add 1 1/4 teaspoons of salt and 1/4 teaspoon black pepper, stirring to combine.
- Simmer the sauce: Increase the heat to high and stir the sauce. Once it reaches a simmer, reduce the heat back to medium and let it simmer gently for 15 minutes. Taste the sauce after 10 minutes; if it's too sour, stir in 1/2 teaspoon of white sugar to balance the flavor.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water (1 tablespoon salt) to a boil. Add the penne pasta and cook according to package directions until al dente.
- Reserve pasta water: Just before draining the pasta, stir the pot vigorously to agitate the starch. Scoop out 1 cup of pasta cooking water and set it aside. Then drain the pasta.
- Toss pasta with sauce: Add the drained pasta to the simmering sauce along with 1/2 cup of the reserved pasta water. Toss well on the stove until the pasta is evenly coated. Add more pasta water if needed to loosen the sauce.
- Serve: Divide the pasta between serving bowls and garnish with finely grated parmesan and chopped parsley if desired. Serve immediately for best flavor and texture.
Notes
- Use fresh garlic and quality extra virgin olive oil for the best flavor.
- The heat level can be adjusted by varying the amount of cayenne pepper and chili flakes.
- Adding white sugar is optional, only if the sauce tastes too acidic after simmering.
- Reserving pasta water helps to emulsify the sauce and make it cling perfectly to the pasta.
- Parmesan and parsley add finishing touches but can be omitted for a vegan version.
