Penne all'Arrabbiata Classic Dish (Print)

Spicy penne pasta with garlic-infused tomato sauce and fresh parsley, ready in 30 minutes.

# Components:

→ Pasta

01 - 14 ounces penne rigate

→ Sauce

02 - 3 tablespoons extra virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1 to 2 teaspoons red chili flakes, adjust to taste
05 - 28 ounces crushed peeled whole tomatoes (2 cans, 14 ounces each)
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper

→ Finishing

08 - 2 tablespoons fresh flat-leaf parsley, finely chopped
09 - Extra virgin olive oil, for drizzling

# Method:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente following package instructions. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and red chili flakes. Cook gently until fragrant and garlic is lightly softened, about 1 minute.
03 - Add crushed tomatoes, sea salt, and black pepper to the skillet. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until sauce thickens slightly.
04 - Add drained penne to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
05 - Remove from heat. Stir in chopped parsley and drizzle with extra virgin olive oil. Serve immediately, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • Ready in 30 minutes from pantry to plate, which means weeknight dinner without the usual scramble.
  • The heat builds gradually, so you control exactly how fiery it becomes—no surprises, just confidence.
  • Naturally vegan and dairy-free, but tastes so rich and satisfying you won't miss anything.
02 -
  • Don't brown the garlic—medium heat and constant attention prevent that bitter taste that ruins everything.
  • That reserved pasta water is essential; it's the only thing that helps sauce and pasta become one thing instead of two separate components on the plate.
03 -
  • Slice your garlic by hand rather than mincing it; thicker slices brown more slowly and distribute more evenly through the sauce.
  • Taste the sauce 10 minutes in and adjust salt and chili before you add the pasta—this is your only chance to balance flavors without second-guessing.
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