Fiery Penne all'Arrabbiata
Bold, spicy, and unapologetically simple, this Roman classic coats ridged penne in a fierce tomato sauce spiked with garlic and red chili that builds a slow, satisfying burn with every forkful. The name means "angry pasta," and its fiery temperament is exactly why it has earned a permanent place in the Italian canon.
Ingredients
- 1 lb penne rigate
- 1 can (28 oz) San Marzano whole tomatoes
- 6 cloves garlic, thinly sliced
- 1-2 teaspoons red pepper flakes (adjust to your heat tolerance)
+ 5 more ingredients
Instructions
Crush the San Marzano tomatoes by hand directly into a bowl, squeezing each tomato through your fingers. Leave the texture chunky and rustic with their juices.
Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes together. Cook gently, stirring, until the garlic is fragrant and just barely turning golden, about 2 minutes. Watch carefully because garlic goes from golden to burnt in seconds.
Immediately pour in the crushed tomatoes (carefully, as it will splatter). Add a generous pinch of salt and the sugar if using. Stir well, increase heat to bring to a simmer, then reduce to medium-low. Let the sauce cook, stirring occasionally, for 15-20 minutes until slightly thickened and the oil has taken on a reddish hue.
Meanwhile, bring a large pot of generously salted water to a boil. Cook the penne until 2 minutes shy of al dente. Reserve 1 cup of pasta water before draining.
Add the drained penne directly to the sauce along with 1/4 cup of the reserved pasta water. Toss over medium heat for 2 minutes, allowing the pasta to finish cooking in the sauce and absorb its fiery flavor. Add more pasta water if needed to keep things saucy.
Remove from heat, toss in the chopped parsley, and serve immediately with grated Pecorino Romano at the table.
Nutrition Estimate
Per serving • Estimated by Blinner AI