Penne Arrabbiata
Fiery Roman pasta with crushed tomatoes, garlic, and red chili in a 20-minute sauce. No cream, no meat—just bold, spicy heat and fruity olive oil.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- 8 oz penne pasta
- 4 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 teaspoon red chili peppers, dried and crushed (or red pepper flakes)
- 14 oz (one 14 oz can) crushed tomatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Fill a large pot three-quarters full with water and bring it to a rolling boil over high heat so the water boils and bubbles vigorously across the entire surface, about 5 minutes.
- 2
Mince the garlic cloves into pieces smaller than a grain of rice—about pencil-tip-dot size—so they cook quickly and release their flavor.
- 3
Add the penne to the boiling water and stir once with a wooden spoon to prevent sticking, then cook uncovered until the pasta is tender but still slightly firm when you bite it, about 9 minutes.
- 4
While the pasta cooks, pour the olive oil into a large skillet and set it over medium heat for 60 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 5
Add the minced garlic and crushed chili pepper to the hot oil and stir constantly for 30 seconds until the kitchen smells strongly of garlic and chili so the spices release their flavors without burning.
- 6
Pour the can of crushed tomatoes into the skillet and stir once with a wooden spoon to combine, then reduce the heat to medium-low and let it simmer gently without stirring for 8 minutes until the sauce thickens slightly.
- 7
Drain the cooked penne in a colander by pouring it through a mesh strainer, then add the hot drained pasta to the skillet with the tomato sauce.
- 8
Add the salt and black pepper to the pasta and sauce, then toss gently with a wooden spoon for 20 seconds until every piece of pasta is coated and the sauce clings to it.
- 9
Divide the penne arrabbiata equally between two bowls or plates, scraping every bit of sauce from the skillet into the bowls, and serve immediately while hot.
Tools you’ll need
- large pot
- wooden spoon
- large skillet (12-inch recommended)
- colander or mesh strainer
- knife and cutting board
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