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Penne all’Arrabbiata

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A classic Roman pasta dish of penne tossed in a fiery garlic-and-chili tomato sauce, finished with fresh basil and a shower of Pecorino Romano.

Ingredients

Scale
  • 1 lb (450 g) penne rigate
  • 3 Tbsp extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • ¼ tsp crushed red-pepper flakes (adjust to taste)
  • 1 (28-oz / 800 g) can whole peeled tomatoes, hand-crushed
  • 2 Tbsp tomato paste
  • 6 fresh basil leaves, torn
  • Sea salt, to taste
  • ½ cup freshly grated Pecorino Romano (or Parmesan), for serving
  • ⅓ cup chopped fresh parsley, for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil and cook the penne until al dente (about 10 min). Reserve ½ cup pasta water, then drain.
  2. Meanwhile, heat olive oil in a wide skillet over medium heat. Add garlic and red-pepper flakes; sauté about 30 sec until fragrant but not browned.
  3. Stir in tomato paste and cook 1 min. Add crushed tomatoes and a pinch of salt. Simmer 10–15 min, crushing any large tomato pieces, until the sauce thickens.
  4. Add the drained penne to the sauce, tossing to coat. Splash in reserved pasta water as needed for a silky consistency.
  5. Remove from heat and fold in torn basil. Taste and adjust seasoning.
  6. Serve immediately, topped with Pecorino and parsley.

Notes

  • Adjust the chile flakes (or add a fresh chili) to control heat.
  • For a vegan version, skip the cheese or use a plant-based alternative.
  • The sauce can be prepared ahead and frozen for up to 3 months.
  • Rigatoni, mezze penne, or ziti all work well in place of penne.

Nutrition

Keywords: penne arrabbiata, spicy tomato pasta, easy Italian pasta, sugo all'arrabbiata

Find it online: https://recipesfoodeasy.com/penne-allarrabbiata/