Description
Penne Arrabbiata is a classic Italian pasta dish known for its bold, spicy tomato sauce. Made with garlic, red pepper flakes, and fresh parsley, this vibrant sauce perfectly coats al dente penne pasta. Easy to prepare in about 30 minutes, it’s a flavorful and satisfying meal that’s perfect for a quick weeknight dinner or a zesty midnight snack.
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, 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
- Prepare Boiling Water: Fill a large pot about two-thirds full with water and set it over medium-high heat. Add a generous pinch of salt once the water comes to a boil.
- Make the Sauce: While the water heats, heat olive oil in a large sauté pan over medium-low heat. Add crushed garlic cloves and gently press them to release flavor, cooking for about 3 minutes until fragrant but not browned. Sprinkle in red pepper flakes and stir to coat with the oil.
- Add Tomatoes: Carefully pour in the crushed tomatoes along with their juice, being cautious of splatters. Season with salt and stir well. Raise heat to medium-high to bring the sauce to a boil, then reduce to medium-low and simmer gently for 20 to 25 minutes until thickened and oil begins to pool on top. Remove from heat and stir in fresh parsley.
- Cook the Pasta: Add penne to the boiling salted water and stir occasionally to prevent sticking. Cook until very al dente, about one minute less than the package instructions recommend.
- Combine Pasta and Sauce: Reheat the sauce over low heat as the pasta finishes cooking. Using tongs or a skimmer, transfer the pasta directly to the sauce, allowing some pasta water to drip in. Increase heat to medium and gently toss the pasta in the sauce for a few minutes until al dente and evenly coated. Add extra pasta water if the sauce needs loosening.
- Serve: Divide pasta into bowls, spoon leftover sauce over each serving, and garnish with freshly grated Pecorino or Parmigiano cheese if desired. Serve immediately.
Notes
- This recipe is quick and easy, ready in about 30 minutes, making it perfect for a last-minute meal.
- The spicy, robust flavor of the sauce is a favorite among Italian youth as a late-night snack but equally delicious for dinner.
- Adjust the red pepper flakes to control the heat level according to your taste.
- Using fresh parsley adds a bright, fresh finish to the rich tomato sauce.
- Optional cheese garnish adds a savory, nutty element if you desire.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- 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
