Description
Penne Arrabbiata is a fiery and flavorful Italian pasta dish featuring al dente penne tossed in a rich, garlic-infused tomato sauce with a spicy kick from red chili flakes. This classic recipe is quick to prepare, naturally vegan, and deliciously satisfying for spice lovers seeking bold taste in a simple meal.
Ingredients
Scale
Pasta
- 400g penne pasta
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- ½–1 teaspoon red pepper flakes (adjust to taste)
- 1 can (400g) crushed tomatoes
- Salt, to taste
- ½ teaspoon sugar (optional, to balance acidity)
Garnish
- Fresh parsley, chopped
- Grated Parmesan or Pecorino Romano (optional, for serving)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions.
- Prepare Sauce Base: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Add Spice: Stir in the red pepper flakes and cook for 30 seconds to release their heat and flavor into the oil.
- Simmer Sauce: Add the crushed tomatoes to the skillet, season with salt, and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. Optionally add a pinch of sugar to reduce acidity.
- Combine Pasta and Sauce: Drain the cooked penne and add it directly to the skillet with the tomato sauce. Toss to coat the pasta evenly and cook together for 1–2 minutes to meld the flavors.
- Serve: Serve the penne arrabbiata hot, garnished with chopped fresh parsley and grated cheese if desired.
Notes
- Use whole peeled tomatoes instead of crushed for a chunkier, rustic sauce texture.
- Add protein by topping with grilled chicken or sautéed shrimp.
- Make it vegan by omitting the cheese or using a plant-based alternative.
