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Penne Arrabbiata
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Penne Arrabbiata

Penne Arrabbiata is a vibrant and spicy Italian pasta dish made with a fiery tomato sauce, garlic, and red pepper flakes, perfect for a quick and comforting meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Easy, Pasta, Quick, Spicy
Servings: 4 servings

Ingredients

  • 1 can whole peeled tomatoes (14-ounce can) (400g)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon tomato paste
  • 1 clove garlic minced or crushed
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 0.25 cup Parmesan cheese or Pecorino Romano grated, plus extra for serving
  • 8 oz penne pasta (225g)
  • 5 leaves fresh basil chiffonaded

Instructions

  • In a medium skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in the tomato paste and cook for another minute to deepen the flavor.
  • Pour in the whole peeled tomatoes, crushing them gently with your spoon or a potato masher to break them down into smaller chunks. Add the red pepper flakes, paprika, salt, and black pepper. Stir well to combine everything.
  • Reduce the heat to low and let the sauce simmer gently for about 15-20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken nicely.
  • While the sauce simmers, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta water.
  • Add the cooked penne to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
  • Remove the skillet from the heat and stir in the grated Parmesan or Pecorino Romano cheese. Add the chiffonaded basil leaves and toss gently to combine.
  • Divide the Penne Arrabbiata among plates or bowls. Sprinkle with extra cheese and fresh basil if desired, and serve immediately.

Equipment

  • Medium Skillet
  • Large Pot
  • Potato Masher

Notes

Use high-quality canned whole peeled tomatoes for the best sauce flavor. Adjust the amount of red pepper flakes based on your preferred spice level. Simmer the sauce slowly to develop deep, rich flavors. Reserve some pasta water to help loosen the sauce and make it cling better to the pasta. Fresh basil added at the end keeps its bright flavor and aroma. Grate your own Parmesan or Pecorino Romano cheese for maximum freshness and flavor.