Penne allArrabbiata Spicy (Printable)

Penne in a bright tomato sauce infused with garlic and red chili flakes for a bold, spicy flavor.

# What You Need:

→ Pasta

01 - 14 oz penne rigate

→ Sauce

02 - 3 tbsp extra virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1–2 tsp red chili flakes, adjust to taste
05 - 28 oz canned peeled whole tomatoes, crushed
06 - 1 tsp sea salt
07 - ½ tsp freshly ground black pepper

→ Finishing

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

# Steps:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente following package directions. Reserve ½ cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and red chili flakes. Sauté gently until fragrant but not browned, about 1 minute.
03 - Add crushed tomatoes, sea salt, and black pepper to the skillet. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until sauce thickens slightly.
04 - Add drained penne to the sauce. Toss thoroughly, adding reserved pasta water as needed to loosen sauce and coat pasta evenly.
05 - Remove from heat. Stir in chopped parsley and drizzle with extra virgin olive oil.
06 - Serve immediately, optionally garnished with additional parsley.

# Expert Advice:

01 -
  • It's ready in 30 minutes flat, yet tastes like it simmered all afternoon.
  • The heat builds and mellows in ways that keep surprising you with every bite.
  • There's an honesty to it—no cream, no cheese needed, just pure tomato boldness.
02 -
  • Don't skip reserving pasta water—that starchy liquid is what transforms a dry plate into something that moves and breathes.
  • If you brown the garlic even slightly, start over with fresh slices; one moment of neglect makes the entire sauce taste bitter.
  • The sauce will continue thickening even after you remove it from heat, so it should look slightly looser than you think it needs to be.
03 -
  • Finish your pasta directly in the skillet with the sauce rather than mixing them in a bowl—the residual heat helps everything marry together beautifully.
  • If you love the dish spicy, dust a pinch of chili flakes over individual servings at the table instead of adding them all to the sauce, letting people find their own heat level.
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