Description
Penne Arrabbiata is a classic Italian pasta dish known for its spicy, garlicky tomato sauce. This quick and easy recipe combines al dente penne pasta with a flavorful sauce made from crushed tomatoes, garlic, and red pepper flakes, garnished with fresh parsley and optional Parmesan cheese for a delightful finish. Perfect for a weeknight dinner, it’s both comforting and packed with a kick of heat.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar (optional, to balance acidity)
Garnish
- 1/4 cup chopped fresh parsley
- Freshly grated Parmesan cheese (optional, for serving)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Prepare the sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant but not browned to avoid bitterness.
- Simmer the sauce: Pour in the crushed tomatoes. Season with salt, black pepper, and sugar (if using) to balance acidity. Stir well and bring the sauce to a gentle simmer. Let it cook for 10–15 minutes, stirring occasionally, until it thickens slightly.
- Toss pasta with sauce: Add the drained penne pasta to the skillet with the sauce. Toss thoroughly to ensure every piece of pasta is coated evenly with the spicy tomato sauce.
- Garnish and serve: Sprinkle the chopped fresh parsley over the pasta. Serve hot, topped with freshly grated Parmesan cheese if desired. Enjoy your spicy, flavorful Penne Arrabbiata!
Notes
- For extra heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- This dish is easily made vegan by omitting Parmesan cheese or substituting with a dairy-free alternative.
- Adjust the sugar amount to your taste if the tomato sauce is too acidic.
- Use fresh parsley for the best flavor, but dried can be substituted if fresh is unavailable.
