Penne Arrabbiata
Penne Arrabbiata is a comforting, spicy pasta dish made with simple pantry ingredients like garlic, tomatoes, and red pepper flakes. A bold, quick meal that satisfies fiery cravings and feels like a warm embrace after a long day.
6 Servings
Ingredients
- 1 tablespoon salt for boiling the pasta
- 16 ounces penne pasta
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic thinly sliced
- 1 to 2 teaspoons crushed red pepper flakes adjust to taste
- 1 can 28 ounces crushed San Marzano tomatoes
- 1 ½ teaspoons fine sea salt for seasoning the sauce
- Freshly ground black pepper to taste
- 1 ½ teaspoons granulated sugar optional; to balance acidity
- Freshly grated Parmesan or Pecorino Romano cheese optional; for garnish
- 2 tablespoons chopped fresh parsley optional; for garnish
Instructions
Cook the Pasta:
- Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water, then cook the penne pasta according to the package instructions until al dente. Reserve approximately 1 cup of the pasta cooking water, then drain the pasta and set it aside.
Prepare the Sauce Base:
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté gently for 1 to 2 minutes until it becomes fragrant and lightly golden. Take care not to allow the garlic to brown.
Incorporate the Red Pepper Flakes:
- Stir in the crushed red pepper flakes and allow them to toast in the oil for about 30 seconds to enhance their flavor.
Add the Tomatoes:
- Pour in the crushed San Marzano tomatoes. Stir to combine thoroughly with the garlic and pepper flakes. Allow the sauce to simmer gently over medium-low heat for approximately 15 minutes, until it slightly thickens and the flavors meld together.
Season the Sauce:
- Add 1 ½ teaspoons of salt and freshly ground black pepper to taste. If the tomatoes are particularly acidic, stir in 1 ½ teaspoons of sugar to balance the flavor.
Combine Pasta and Sauce:
- Add the drained pasta to the skillet with the sauce. Toss thoroughly until all the pasta is evenly coated. If needed, gradually add some of the reserved pasta water, a few tablespoons at a time, to achieve the desired sauce consistency.
Serve and Garnish:
- Divide the pasta into serving bowls. If desired, garnish each portion with freshly grated Parmesan or Pecorino Romano cheese and a sprinkling of chopped fresh parsley. Serve immediately while hot.
Notes
To prepare this dish gluten-free, simply substitute the regular penne pasta with your preferred gluten-free penne variety. Ensure the pasta is cooked until al dente, as gluten-free pasta can become overly soft if overcooked. All other ingredients in this recipe are naturally gluten-free, but it’s always wise to check the labels of packaged goods like crushed tomatoes and cheese for potential cross-contamination or additives.