Penne Arrabbiata
A bold and easy Italian pasta dish featuring penne tossed in a spicy tomato sauce infused with garlic and chili flakes.
Equipment
- Large Pot
- Sauté Pan
Ingredients
- ¼ cup extra-virgin olive oil
- 2-4 cloves garlic lightly crushed
- ½ tsp. red pepper flakes (adjust to heat preference)
- 1 can whole tomatoes (28 ounces, hand-crushed or coarsely chopped)
- ½ tsp. fine salt (or to taste)
- ¼ cup fresh flat-leaf parsley finely chopped
- 1 lb. penne pasta
- Freshly grated Pecorino or Parmigiano cheese optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Prepare your sauce in a wide sauté pan while the water heats.
- Warm the olive oil in the pan over medium-low heat. Add the crushed garlic cloves and cook for about 3 minutes until soft but not browned.
- Sprinkle in the red pepper flakes and stir to coat in the oil.
- Pour in the whole tomatoes with their juice, season with salt, and stir well. Increase heat to medium-high and bring to a boil, then reduce to medium-low and simmer for 20 to 25 minutes.
- While the sauce simmers, cook the penne pasta in the boiling water until very al dente, about 1 minute less than package directions.
- Once the pasta is almost done, reheat the sauce on low. Transfer the pasta directly into the sauce, allowing some starchy water to drip in. Toss gently for a couple of minutes until well coated.
- If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Stir in the fresh parsley and serve hot, garnished with cheese if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.