Description
Penne Arrabbiata is a classic Italian pasta dish featuring penne tossed in a spicy, flavorful tomato sauce. This simple yet vibrant recipe combines garlic, red pepper flakes, and fresh tomatoes simmered to perfection, resulting in a robust and zesty sauce that coats each bite of pasta. Perfect for a quick dinner or a satisfying midnight snack, this dish delivers bold flavors with minimal ingredients and fuss.
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 with juice
- 1/2 teaspoon fine salt (or to taste)
- 1/4 cup finely chopped fresh flat-leaf parsley
Pasta
- 1 pound penne pasta
Optional Garnish
- Freshly grated Pecorino or Parmigiano cheese
Instructions
- Boil Water: Fill a large pot two-thirds full with water and set it over medium-high heat. When the water comes to a boil, add a generous pinch of salt to season.
- Make the Sauce: While the water heats, pour the olive oil into a large sauté pan and add the lightly crushed garlic cloves. Heat on medium-low for about 3 minutes, pressing down on the garlic to release its essence without browning. Sprinkle in the red pepper flakes and stir to coat evenly in the oil.
- Add Tomatoes: Carefully pour in the hand-crushed tomatoes along with their juices, being cautious of splatters. Season the sauce with salt and stir. Increase heat to medium-high to bring the sauce to a boil, then lower to medium-low and let it simmer gently for 20 to 25 minutes until thickened and oil begins pooling on top. Turn off heat and stir in chopped parsley.
- Cook Pasta: Add the penne pasta to the boiling salted water and stir to prevent sticking. Cook until very al dente, about one minute less than the package instructions recommend.
- Combine Pasta and Sauce: Reheat the sauce gently over low heat as the pasta finishes cooking. Using tongs or a skimmer, transfer the pasta directly from the pot into the sauce, allowing some starchy cooking water to accompany it. Raise heat to medium and toss gently for a couple of minutes until pasta reaches al dente and is coated in the sauce. Add splashes of pasta water if the sauce needs loosening.
- Serve: Divide the pasta into bowls, spoon any remaining sauce on top, and garnish with freshly grated Pecorino or Parmigiano cheese if desired. Serve immediately for best flavor.
Notes
- This dish is quick and easy, coming together in about 30 minutes, making it perfect for a weeknight meal or a late-night snack.
- Adjust the red pepper flakes to control the heat according to your preference.
- Fresh parsley adds brightness and freshness to the sauce but can be omitted if unavailable.
- If you like, sprinkle Pecorino or Parmigiano cheese on top for added richness and flavor.
- Using hand-crushed whole tomatoes creates a nice texture and richer taste compared to plain tomato sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 385.4 kcal
- 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
