Penne Arrabbiata Recipe
Italian · Main course · 30 min total
Penne Arrabbiata is a classic Italian pasta dish known for its spicy tomato sauce. This recipe delivers a quick, fiery, and flavorful meal perfect for weeknights.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 pound penne pasta
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon salt
- 1/4 cup fresh parsley, chopped
- Grated Pecorino Romano cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook until garlic is golden, about 1 minute.
- Add crushed tomatoes and salt. Simmer, stirring occasionally, until sauce thickens, about 10 minutes.
- Add drained pasta to the sauce, tossing to coat. If too dry, add reserved pasta water a little at a time until desired consistency.
- Remove from heat. Stir in parsley. Serve with grated Pecorino Romano cheese.
Tips
- For extra heat, add more red pepper flakes or a pinch of cayenne.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish is traditionally served without cheese, but Pecorino adds a nice salty kick.
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