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Penne Arrabbiata Recipe

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4.3 from 20 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Penne Arrabbiata is a classic Italian pasta dish known for its spicy, flavorful tomato sauce made with garlic, red pepper flakes, and fresh parsley. This easy-to-make recipe delivers a perfect balance of heat and savory depth, tossed with al dente penne pasta and optionally topped with freshly grated Pecorino or Parmigiano cheese. Ready in just 30 minutes, it's a perfect weeknight meal that brings warmth and zest to your table.

Ingredients

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, plus the 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

  1. Boil Water: Fill a large pot about two-thirds full with water and place it over medium-high heat. Bring the water to a rolling boil, then add a generous pinch of salt to season the pasta water.
  2. Prepare the Sauce Base: While waiting for the water to boil, heat the olive oil in a large sauté pan over medium-low heat. Add the lightly crushed garlic cloves and gently press them down to release their flavor. Cook for about 3 minutes, being careful not to let the garlic brown. Stir in the red pepper flakes to infuse the oil with a spicy kick.
  3. Add Tomatoes and Simmer: Pour the hand-crushed canned tomatoes and their juice into the pan carefully to avoid splattering. Season with fine salt and stir thoroughly. Turn the heat up to medium-high to bring the sauce to a boil, then reduce to medium-low and simmer gently for 20 to 25 minutes until the sauce thickens and the oil begins to pool on top. Remove from heat and stir in the chopped parsley.
  4. Cook the Pasta: Add the penne pasta to the boiling salted water and stir immediately to prevent sticking. Cook the pasta until it is very al dente, about one minute less than the package directions recommend.
  5. Combine Pasta and Sauce: As the pasta nears doneness, gently reheat the sauce over low heat. Using tongs or a skimmer, transfer the pasta directly from the boiling water into the sauce, allowing some starchy pasta water to come along. Increase the heat to medium and toss the pasta with the sauce for a couple of minutes to finish cooking and ensure the pasta is evenly coated. Add a splash of pasta water if needed to loosen the sauce.
  6. Serve: Plate the pasta into bowls and spoon any remaining sauce from the pan over the top. Garnish with freshly grated Pecorino or Parmigiano cheese if desired, and serve immediately for the best flavor and texture.

Notes

  • Adjust the amount of red pepper flakes according to your preferred spice level.
  • Be careful not to brown the garlic when infusing the oil, as burnt garlic can make the sauce bitter.
  • Using starchy pasta water helps bind and thicken the sauce, giving it a silkier texture.
  • Fresh parsley adds brightness, but you can substitute with fresh basil or omit if unavailable.
  • The cheese garnish is optional and can be omitted for a vegan-friendly version.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://eatwithdiane.com/penne-arrabbiata-recipe/