Description
Penne Arrabbiata is a classic Italian pasta dish known for its spicy and tangy tomato sauce. Made with simple ingredients like garlic, crushed tomatoes, and red pepper flakes, it delivers a flavorful kick that’s both comforting and easy to prepare. This vegetarian recipe is perfect for a quick weeknight dinner and can be customized with additional proteins if desired.
Ingredients
Scale
Pasta
- 12 ounces penne pasta
Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Sauté garlic and spices: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant but not browned.
- Prepare the sauce: Stir in the crushed tomatoes, salt, black pepper, and optional sugar into the skillet. Simmer the sauce for 10–15 minutes, stirring occasionally to allow flavors to meld and the sauce to thicken slightly.
- Combine pasta and sauce: Add the cooked penne pasta to the skillet with the sauce. Toss to coat the pasta evenly, adding reserved pasta water a little at a time as needed to loosen the sauce and achieve the desired consistency.
- Garnish and serve: Remove from heat and garnish the pasta with chopped fresh parsley and grated Parmesan cheese if desired. Serve immediately.
Notes
- For extra heat, increase the amount of red pepper flakes according to your spice tolerance.
- You can add cooked shrimp or chicken to make this a non-vegetarian dish.
- Serve with crusty bread to soak up any leftover sauce.
