Penne Arrabbiata
Penne Arrabbiata is a classic Roman pasta dish made with al dente penne tossed in a bold garlic tomato sauce with chili flakes. This authentic Italian recipe delivers rich, spicy flavor using just a few simple ingredients in under 30 minutes.
Equipment
- Large Pot
- Skillet
Ingredients
Pasta
- 400 g penne pasta
Arrabbiata Sauce
- 3 garlic cloves minced or thinly sliced
- 1 tsp chili flakes adjust to taste
- 400 g crushed tomatoes
- 3 tbsp extra virgin olive oil
- salt to taste
- fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook penne until al dente according to package instructions. Reserve 1 cup pasta water, then drain.
- Heat extra virgin olive oil in a skillet over medium heat until shimmering.
- Add garlic and sauté for about 45 seconds until fragrant but not browned.
- Add chili flakes and cook for 15 seconds to release their aroma.
- Pour in crushed tomatoes, stir well, and simmer gently for 10 minutes.
- Add drained pasta to the sauce and toss to coat evenly.
- Add salt to taste and a few tablespoons of reserved pasta water to adjust consistency.
- Garnish with fresh parsley and serve immediately while hot.
Notes
Use high-quality extra virgin olive oil and San Marzano tomatoes for the best authentic flavor. Avoid overcooking the sauce to preserve its fresh tomato taste.