Description
Penne Arrabbiata is a classic Italian pasta dish featuring penne rigate tossed in a spicy tomato sauce with garlic, crushed red pepper flakes, and fresh basil. This flavorful and easy-to-make meal is perfect for those who love a little heat in their pasta, topped with parmesan cheese and fresh parsley for a delicious finish.
Ingredients
Scale
Pasta
- 1 pound penne rigate
Sauce
- 3 Tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- 1 28-ounce can whole peeled tomatoes (or 1 ½ cups fresh chopped tomatoes)
- 2 Tablespoons tomato paste
- 6 fresh basil leaves, chopped
Toppings
- 1/2 cup freshly grated parmesan cheese (or pecorino cheese)
- 1/3 cup fresh chopped parsley, finely chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne rigate according to the package instructions until tender but still al dente. Drain the pasta and set aside.
- Prepare the Sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and crushed red pepper flakes, stirring continuously for about 30 seconds until fragrant but not browned.
- Add Tomatoes and Simmer: Pour in the canned whole peeled tomatoes, crushing them roughly with the back of a wooden spoon, then add the tomato paste. Stir everything together and bring to a gentle simmer over low heat. Let simmer for 5 to 10 minutes to develop the flavors.
- Finish the Sauce: Remove the skillet from heat and stir in the chopped fresh basil leaves for a burst of fresh herb aroma.
- Toss Pasta and Sauce: Add the drained pasta to the skillet with the sauce and toss well to coat each piece evenly. Taste and adjust seasoning with additional crushed red pepper flakes, salt, and pepper if desired.
- Serve: Immediately plate the pasta and top generously with freshly grated parmesan or pecorino cheese and chopped fresh parsley for garnish and extra flavor.
Notes
- Variations: Use spaghetti instead of penne for Arrabbiata spaghetti. For a meatier dish, add ground beef, chicken, shrimp, chorizo, sausage, or meatballs. You can also add grilled vegetables like zucchini, peppers, or onions by cooking them before adding the tomatoes during step 2.
- Freezing: Make the arrabbiata sauce ahead of time and allow it to cool completely. Store in a freezer-safe container for up to 2-3 months. Reheat in a saucepan on low heat and prepare fresh noodles when serving.
Nutrition
- Serving Size: 1 cup cooked pasta with sauce
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 5 mg
