Penne Arrabbiata
A fiery Roman classic featuring al dente pasta tossed with a vibrant, spicy tomato sauce built on garlic, red pepper flakes, and quality olive oil. Simple, bold, and endlessly customizable with swappable pasta shapes and heat levels.
Ingredients
Method
Bring a large pot of salted water to a rolling boil. Mince or thinly slice the garlic cloves and set aside.
Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant (do not brown).
Add canned tomatoes, breaking them up gently with a wooden spoon. Season with salt and black pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until sauce thickens slightly.
Meanwhile, add pasta to the boiling salted water and cook until al dente according to package directions. Reserve 1 cup pasta water before draining.
Add drained pasta directly to the simmering sauce. Toss well, adding pasta water a splash at a time (3–4 tbsp) to reach a silky consistency. Cook together for 1–2 minutes.
Transfer to serving bowls or plates. Garnish with fresh parsley and an extra grind of black pepper. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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