Description
Penne all’Arrabbiata is a classic Italian spicy tomato pasta dish made with simple ingredients like garlic, chili, and crushed tomatoes, all tossed with penne pasta and finished with parmesan and fresh parsley. This flavorful dish comes together quickly, making it perfect for a comforting weeknight meal.
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 tomatoes
- 1 1/4 tsp cooking or kosher salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar (only if needed, to balance acidity)
To Serve
- Parmesan, finely grated
- 2 tsp finely chopped parsley (optional)
Instructions
- Sauté Aromatics: Heat the extra virgin olive oil in a large pot over medium heat. Add the finely minced garlic and stir continuously for about 10 seconds until fragrant. Add the finely chopped red cayenne pepper and chili flakes, cooking for 1 minute or until the garlic turns a light golden color.
- Add Tomatoes and Seasoning: Pour in the canned crushed tomatoes along with any water used to rinse the cans. Stir in 1 1/4 teaspoons salt and 1/4 teaspoon black pepper to season the sauce.
- Simmer the Sauce: Increase the heat to high and bring the sauce to a simmer. Once simmering, reduce the heat to medium and let it cook gently for 15 minutes. Taste the sauce at around 10 minutes; if it tastes too sour, stir in 1/2 teaspoon of white sugar to balance the acidity.
- Cook the Pasta: While the sauce simmers, bring a large pot of water to a boil and add 1 tablespoon of salt. Add the penne or ziti pasta and cook according to the package instructions until al dente.
- Reserve Pasta Water and Drain Pasta: Just before draining the pasta, stir the pot vigorously to release some starch. Scoop out 1 cup of the starchy pasta water and set it aside. Then drain the pasta in a colander.
- Toss Pasta in Sauce: Return the drained pasta to the pot with the simmered sauce. Add 1/2 cup of the reserved pasta water and toss well over medium heat until the pasta is evenly coated with the spicy tomato sauce. Add more pasta water as needed to loosen the sauce and achieve desired consistency.
- Serve: Divide the pasta between serving bowls and immediately garnish with finely grated parmesan cheese and chopped parsley if using. Serve hot for best flavor.
Notes
- Use the seeds of the cayenne chili to increase the heat level, or remove them for milder spice.
- The sugar is optional and only used if the tomato sauce tastes too acidic.
- Reserving pasta water helps create a silky sauce that clings better to the pasta.
- Fresh parsley is optional but adds a nice touch of color and freshness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
