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Penne Arrabbiata
Traditional dish · Italian
A classic Roman pasta dish featuring penne in a spicy tomato sauce with garlic and chili peppers. Simple, bold flavors define this authentic preparation.
Ingredients
- Penne Rigate400g
- San Marzano Tomatoes800g
- Garlic4 cloves
- Red Chili Flakes (Peperoncino)1-2 tsp
- Extra Virgin Olive Oil4 tbsp
- Saltto taste
- Black Pepperto taste
- Fresh Parsley2 tbsp, chopped
Steps
- 1
Bring a large pot of salted water to a boil for the pasta.
- 2
While the water heats, finely chop the garlic and finely chop the parsley.
- 3
In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped garlic and red chili flakes and sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- 4
Add the San Marzano tomatoes (crushed by hand or pulsed in a food processor) to the skillet. Season with salt and black pepper. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
- 5
Cook the penne rigate in the boiling salted water according to package directions until al dente.
- 6
Drain the pasta, reserving about 1/2 cup of the pasta water.
- 7
Add the drained penne to the skillet with the arrabbiata sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water to loosen it.
- 8
Stir in most of the chopped fresh parsley. Serve immediately, garnished with the remaining parsley.
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