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Homemade Penne alla Arrabbiata photo
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Penne alla Arrabbiata

A classic spicy Italian pasta with a simple garlic–chili tomato sauce and Pecorino or Parmesan.
Prep Time5 minutes
Cook Time35 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 2 garlic cloves minced
  • 1-2 red chilis finely chopped, adjust to taste
  • 2 tablespoons extra virgin olive oil
  • 15 ounces tomato purée
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 14 ounces whole-grain penne
  • parsley fresh, finely chopped, for garnish
  • 1/4 cup Pecorino Romano or Parmesan grated, optional

Instructions

  • Heat 2 tablespoons of extra virgin olive oil in a saucepan over medium heat.
  • Add the minced garlic and finely chopped red chilis and sauté until the garlic is golden but not browned, about 1–2 minutes.
  • Pour in the tomato purée, reduce the heat to low–medium, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and simmer gently for about 30 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of salted water to a rolling boil over medium‑high heat and cook the penne according to package instructions until al dente.
  • Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander.
  • Add the drained pasta to the sauce and toss to combine over low heat; if the pasta seems dry, add reserved pasta water a little at a time until the sauce coats the pasta.
  • Remove from heat, sprinkle with chopped parsley and grated Pecorino Romano or Parmesan if using, drizzle with a little olive oil, and serve immediately.

Equipment

  • Saucepan
  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board
  • Colander

Notes

  • Nutrition data includes the optional cheese.