Description
Penne Arrabbiata is a classic Italian pasta dish known for its spicy tomato sauce infused with garlic and red pepper flakes. Made with simple ingredients like extra-virgin olive oil, fresh garlic, canned tomatoes, and penne pasta, this dish is quick to prepare and delivers bold, zesty flavors perfect for a satisfying weeknight dinner or a lively midnight snack. Topped with freshly grated Pecorino or Parmigiano cheese, it balances heat and savory notes in every bite.
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, including 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
- Boil the water: Fill a large pot about two-thirds full with water and set it over medium-high heat to boil. Once boiling, add a generous pinch of salt to the water to season the pasta.
- Prepare the sauce base: While the water heats, pour the olive oil into a large sauté pan and add the lightly crushed garlic cloves. Heat over medium-low and gently cook the garlic for about 3 minutes, pressing down occasionally to release its flavor. Be careful not to let the garlic brown to avoid bitterness.
- Add red pepper flakes: Sprinkle in the red pepper flakes and stir to coat them thoroughly with the oil, enhancing their aroma and heat.
- Add and simmer tomatoes: Carefully pour in the crushed whole tomatoes along with their juice; expect some spatters. Season with salt and stir well. Raise heat to medium-high and bring the sauce to a boil before reducing to a medium-low simmer. Cook uncovered for 20 to 25 minutes until the sauce thickens and the oil begins to pool on the surface.
- Finish the sauce: Turn off the heat and stir in the chopped fresh parsley to add freshness and color to the sauce.
- Cook the pasta: Add the penne to the boiling salted water and stir occasionally to prevent sticking. Cook the pasta until very al dente, about one minute less than the package recommends.
- Combine pasta and sauce: Reheat the sauce over low heat as the pasta nears readiness. Using tongs or a slotted spoon, transfer the pasta directly from the boiling water into the sauce, letting some starchy cooking water drip into the pan. Increase heat to medium and gently toss the pasta in the sauce for a couple of minutes until the pasta finishes cooking and is well coated. Add a splash of pasta water if the sauce needs loosening.
- Serve: Divide the penne arrabbiata into bowls and spoon any extra sauce on top. Garnish with freshly grated Pecorino or Parmigiano cheese if desired, and serve immediately for best flavor.
Notes
- This zesty Penne Arrabbiata comes together in just 30 minutes, making it a perfect quick meal choice.
- Its spicy profile makes it a favorite for a lively midnight snack among Italians, yet it also shines as a flavorful weeknight dinner.
- Adjust the amount of red pepper flakes to control the heat according to your preference.
- Using fresh parsley at the end brightens the sauce and adds a fresh herbal note.
- For a vegetarian meal, skip the cheese or use a vegetarian-friendly alternative.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- 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
