Penne allarrabbiata spicy pasta (Printable Version)

Penne pasta in a bright tomato sauce infused with garlic and chili flakes, garnished with fresh parsley.

# Ingredient List:

→ Pasta

01 - 14 oz penne rigate

→ Sauce

02 - 3 tbsp extra virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1 to 2 tsp red chili flakes
05 - 28 oz canned peeled whole tomatoes, crushed
06 - 1 tsp sea salt
07 - 1/2 tsp freshly ground black pepper

→ Finishing

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

# Directions:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and chili flakes, sautéing gently until garlic is fragrant but not browned, 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 sauce. Toss thoroughly, adding reserved pasta water as needed to loosen the sauce and coat 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 Tips:

01 -
  • It comes together in under 30 minutes using pantry staples you probably already have
  • The heat level is completely in your control, making it perfect for everyone from spice seekers to mild flavor lovers
  • Something magical happens when garlic and chili bloom in olive oil, creating a depth that feels restaurant quality
02 -
  • Never brown the garlic, once it goes golden it turns bitter and there is no coming back from that
  • The sauce looks too thin when you first add the pasta, but keep tossing and it will thicken beautifully
  • Authentic arrabbiata does not include cheese, so taste before you reach for the parmesan
03 -
  • Use a pan large enough to toss the pasta directly in the sauce, transferring pasta back and forth is messy and unnecessary
  • The pasta water trick works because starch from the pasta emulsifies with the oil and creates a velvety texture
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