Penne Arrabbiata
A classic Roman pasta with a fiery kick from red chili peppers, garlic, and tomatoes. Ready in under 30 minutes with just a handful of pantry staples.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 16g
Ingredients
- 1 lb penne pasta
- 28 oz canned crushed tomatoes
- 4 cloves garlic cloves, minced
- 2 whole red chili peppers, sliced
- ½ cup extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 10 minutes. Reserve 1 cup pasta water before draining.
- 2
While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced chili peppers and minced garlic, stirring constantly for 1-2 minutes until fragrant but not browned.
- 3
Pour in crushed tomatoes with salt and black pepper. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens slightly.
- 4
Add cooked penne to the skillet and toss well to coat. Add reserved pasta water a splash at a time until the sauce reaches desired consistency.
- 5
Transfer to serving bowls, garnish with fresh parsley, and serve immediately with extra chili pepper flakes if desired.
Tools you’ll need
- large pot
- colander
- large skillet
- wooden spoon
- measuring cups and spoons
- chef's knife
- cutting board
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