Description
Penne all’Arrabbiata is a classic Italian spicy tomato pasta dish known for its vibrant, bold flavors. It features penne pasta tossed in a zesty sauce made with garlic, cayenne chili, crushed tomatoes, and a hint of chili flakes, finished with freshly grated Parmesan and optional parsley for a fresh touch. This simple yet fiery dish comes together quickly on the stovetop, making it a perfect weeknight meal that brings warmth and excitement to the dinner table.
Ingredients
Scale
Pasta
- 400g / 14oz penne or ziti (or other pasta of choice, short or long)
- 1 tbsp cooking / kosher salt (for cooking pasta)
Sauce
- 4 tbsp extra virgin olive oil
- 3 garlic cloves, finely minced
- 1 red cayenne pepper chilli, finely chopped (with seeds)
- 1/2 tsp chilli flakes (red pepper flakes)
- 800g / 28oz canned crushed tomato
- 1 1/4 tsp cooking / kosher salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar (only if needed)
To Serve
- Parmesan, finely grated
- 2 tsp finely chopped parsley (optional)
Instructions
- Sauté the Aromatics: Heat 4 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the finely minced garlic and stir for about 10 seconds until fragrant but not browned. Add the finely chopped red cayenne pepper and 1/2 teaspoon of chili flakes, cooking for 1 minute until the garlic turns a light golden color and the spices release their aroma.
- Add Tomatoes and Season: Pour in the canned crushed tomatoes along with their juices. Add 1 1/4 teaspoons of cooking salt and 1/4 teaspoon of black pepper. Rinse the tomato cans with a little water to capture any remaining tomato and add to the pot.
- Simmer the Sauce: Increase the heat to high and stir the mixture until it begins to simmer. Once simmering, reduce the heat back to medium and let it cook gently for 15 minutes to develop the flavors. Taste the sauce at around 10 minutes; if it tastes too sour, add 1/2 teaspoon of white sugar to balance the acidity.
- Cook Pasta: Meanwhile, bring a large pot of water to a boil, adding 1 tablespoon of salt. Cook the penne pasta according to package instructions until al dente.
- Reserve Pasta Water and Drain: Just before draining the pasta, stir the pot vigorously to agitate the starch. Scoop out 1 cup of the starchy pasta cooking water and set it aside. Then drain the pasta thoroughly.
- Toss Pasta with Sauce: Return the drained pasta to the pot with the Arrabbiata sauce. Add 1/2 cup of the reserved pasta cooking water and toss well over medium heat to coat the pasta evenly. Add more reserved water as needed to loosen the sauce and achieve a silky consistency.
- Serve: Divide the pasta into serving bowls, sprinkle generously with freshly grated Parmesan cheese, and garnish with finely chopped parsley if desired. Serve immediately while hot.
Notes
- Use cayenne chili with seeds to get the authentic heat level; remove seeds for a milder flavor.
- Adjust chili flakes according to your spice preference.
- White sugar is optional, used only if the tomato sauce tastes too sour.
- Reserving pasta water is crucial to help emulsify the sauce and coat the pasta beautifully.
- Parmesan cheese can be substituted with vegan cheese for a vegan version, but the original recipe is vegetarian.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Penne all'Arrabbiata, Spicy tomato pasta, Italian pasta recipe, Arrabbiata sauce, easy pasta dishes, vegetarian pasta
