Italian · Main · Easy
Penne Arrabbiata
Penne tossed in a fiery tomato sauce spiked with garlic and red pepper flakes. Arrabbiata means angry, and this one has real attitude.
The whole recipe in 60 seconds
Penne Arrabbiata, in 5 ideas
- Blooming the pepper flakes in oil before the tomatoes go in is what gives arrabbiata its deep, even heat.
- A pinch of sugar tames canned tomato acidity without making the sauce sweet.
- Penne rigate, the kind with ridges, grabs this sauce far better than smooth penne.
- Let the garlic go golden but never brown, burned garlic turns the whole sauce bitter.
- Start with 1 tsp of flakes and add more, you can always add heat, you cannot take it back.
What you need
Ingredients
- 12 oz penne
- 1 28-oz can crushed tomatoes
- 4 garlic cloves, thinly sliced
- 1 1/2 tsp red pepper flakes
- 1/4 cup olive oil
- 1 tsp sugar
- Salt to taste
- 1/4 cup torn fresh basil leaves
- Grated Pecorino Romano, for serving
How to make it
Directions
- Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes and cook, stirring, until the garlic is golden at the edges, about 2 minutes.
- Pour in the crushed tomatoes, add the sugar and 1 tsp salt, and bring to a simmer.
- Cook the sauce uncovered for 15 minutes, stirring occasionally, until it thickens slightly and the oil starts to separate at the edges.
- Meanwhile, boil the penne in well-salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
- Add the penne to the sauce with a splash of pasta water and toss until every piece is coated.
- Finish with the torn basil and serve with Pecorino Romano on top.
Canned crushed tomatoes go on sale for under a dollar a can, stock the pantry and this becomes a five-dollar dinner for four.