Penne AllArrabbiata Spicy Sauce (Printable)

Penne tossed in a vibrant tomato sauce enriched with garlic and chili flakes for a spicy punch.

# What You'll Need:

→ Pasta

01 - 14 oz penne rigate

→ Sauce

02 - 3 tbsp extra virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1 to 2 tsp red chili flakes
05 - 28 oz peeled whole tomatoes, crushed
06 - 1 tsp sea salt
07 - 1/2 tsp freshly ground black pepper

→ Finishing

08 - 2 tbsp fresh flat-leaf parsley, finely chopped
09 - Extra virgin olive oil, for drizzling

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente, following package directions. Reserve 1/2 cup of pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and chili flakes, sautéing gently for about 1 minute until fragrant but not browned.
03 - Add crushed tomatoes, sea salt, and black pepper. Simmer uncovered, stirring occasionally, for 12 to 15 minutes until the sauce thickens slightly.
04 - Add drained penne to the sauce. Toss thoroughly, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
05 - Remove from heat. Stir in chopped parsley and drizzle extra olive oil on top. Serve immediately, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes using pantry staples you probably already have
  • The heat is customizable so you can make it as mild or fiery as you like
  • Its the kind of pasta that tastes better than anything from a restaurant
02 -
  • The garlic will turn bitter and ruin everything if you let it brown
  • That pasta water is liquid gold dont forget to reserve it
  • The sauce needs those 15 minutes to develop depth and thicken properly
03 -
  • Use a pan large enough to toss the pasta freely in the sauce
  • Let the garlic sizzle gently patience prevents bitter burnt flavors
  • Finish with your really good olive oil the one you save for special occasions
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