Penne all'Arrabbiata

Penne all'Arrabbiata

Garlicky tomato sauce gets a fiery kick from crushed red pepper in this quick pasta classic.

Total 35 min Makes 4 servings Calories 480/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This Roman trattoria staple relies on just a handful of pantry ingredients simmered into a bright, spicy tomato sauce. Olive oil, garlic, and crushed red pepper flakes are bloomed before tomatoes join the pot, creating a sauce that clings to ridged penne. It comes together in well under an hour, making it a reliable weeknight dinner with real depth of flavor.

Ingredients

  • 1 pound penne pasta
  • 1/3 cup olive oil
  • 6 garlic cloves, thinly sliced
  • 1 1/2 teaspoons crushed red pepper flakes
  • 28 ounces canned crushed tomatoes
  • 1 teaspoon kosher salt
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup pecorino romano cheese, grated

Method

  1. Bring a 6-quart pot of generously salted water to a boil.

  2. Add the penne to the boiling water and cook until al dente, stirring occasionally.

  3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and crushed red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden, 1 to 2 minutes.

  4. Carefully pour in the crushed tomatoes and salt, then stir to combine. Raise the heat to medium and bring the sauce to a gentle simmer.

  5. Reduce the heat to low and simmer the sauce, stirring occasionally, until slightly thickened and the raw tomato taste has mellowed.

  6. Reserve 1/2 cup of the pasta cooking water, then drain the penne.

  7. Add the drained penne to the skillet with the sauce and toss over low heat, adding splashes of the reserved pasta water as needed, until the pasta is well coated and glossy.

  8. Remove from heat, stir in the chopped parsley, and divide among bowls. Top with grated pecorino romano and serve immediately.

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    Penne all'Arrabbiata

    This Roman trattoria staple relies on just a handful of pantry ingredients simmered into a bright, spicy tomato sauce. Olive oil, garlic, and crushed red pepper flakes are bloomed before tomatoes join the pot, creating a sauce that clings to ridged penne. It comes together in well under an hour, making it a reliable weeknight dinner with real depth of flavor.

    35 min 4 servings 480 cal

    Ingredients

    • 1 pound penne pasta
    • 1/3 cup olive oil
    • 6 garlic cloves, thinly sliced
    • 1 1/2 teaspoons crushed red pepper flakes
    • 28 ounces canned crushed tomatoes
    • 1 teaspoon kosher salt
    • 2 tablespoons fresh parsley, chopped
    • 1/4 cup pecorino romano cheese, grated

    Method

    1. 1

      Bring a 6-quart pot of generously salted water to a boil.

    2. 2

      Add the penne to the boiling water and cook until al dente, stirring occasionally.

    3. 3

      While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and crushed red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden, 1 to 2 minutes.

    4. 4

      Carefully pour in the crushed tomatoes and salt, then stir to combine. Raise the heat to medium and bring the sauce to a gentle simmer.

    5. 5

      Reduce the heat to low and simmer the sauce, stirring occasionally, until slightly thickened and the raw tomato taste has mellowed.

    6. 6

      Reserve 1/2 cup of the pasta cooking water, then drain the penne.

    7. 7

      Add the drained penne to the skillet with the sauce and toss over low heat, adding splashes of the reserved pasta water as needed, until the pasta is well coated and glossy.

    8. 8

      Remove from heat, stir in the chopped parsley, and divide among bowls. Top with grated pecorino romano and serve immediately.