Description
Penne all’Arrabbiata is a classic Italian pasta dish known for its spicy tomato sauce made with garlic, chili peppers, and extra virgin olive oil. This quick and flavorful recipe combines sautéed garlic and chili with crushed tomatoes, simmered to perfection, then tossed with al dente penne pasta. Finished with grated parmesan and optionally fresh parsley, it’s a simple yet bold meal ready in just 25 minutes.
Ingredients
Pasta
- 400g / 14oz penne or ziti, or other pasta of choice (short or long)
- 1 tbsp cooking or 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 or kosher salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar (optional, only if needed)
To Serve
- Parmesan, finely grated
- 2 tsp finely chopped parsley (optional)
Instructions
- Sauté Garlic and Chili: 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. Then add the finely chopped red cayenne pepper chili and chili flakes. Cook together for 1 minute, or until the garlic turns light golden in color.
- Add Tomatoes and Seasoning: Pour in the canned crushed tomatoes along with any water used to rinse the tomato cans. Add 1 1/4 teaspoons of salt and 1/4 teaspoon of black pepper, and stir well to combine all ingredients in the pot.
- Simmer the Sauce: Increase the heat to high and stir the sauce. Once it reaches a simmer, reduce the heat back down to medium and let it simmer gently for 15 minutes. At around 10 minutes, taste the sauce. If it tastes too sour, stir in 1/2 teaspoon of sugar to balance the acidity.
- Cook Pasta: While the sauce simmers, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water and then the pasta. Cook the pasta according to package instructions until al dente.
- Reserve Pasta Water and Drain: Just before draining the pasta, stir the pot vigorously to agitate the starch. Then scoop out 1 cup of the pasta cooking water and set it aside. Drain the pasta carefully.
- Toss Pasta with Sauce: Add the drained pasta into the pot with the tomato sauce. Pour in 1/2 cup of the reserved pasta cooking water and toss well on the stove until the pasta is thoroughly coated with the sauce. Add more pasta water if needed to loosen the sauce and ensure even coverage.
- Serve: Divide the pasta into serving bowls and immediately serve topped with finely grated parmesan and optional chopped parsley for a fresh finish.
Notes
- Keep the chili seeds if you prefer a spicier sauce; remove seeds for milder heat.
- The sugar is optional and helps to balance the acidity of the tomatoes if the sauce tastes too sour.
- Saving pasta water is essential as it contains starch that helps the sauce cling to the pasta better.
- Use freshly grated parmesan for the best flavor and texture.
- Parsley is optional, but adds a fresh, herbal contrast to the spicy sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
