Penne Arrabbiata with Mozzarella
Penne Arrabbiata with Mozzarella
Ingredients
For the Penne
- 1 pound penne pasta
- 1 tablespoon kosher salt, for pasta water
For the Arrabbiata Sauce
- 3 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 teaspoon red pepper flakes, or to taste
- 28 ounces crushed tomatoes, can
- 14 1/2 ounces diced tomatoes, can
- 1/4 cup fresh basil, chopped
- 1 teaspoon granulated sugar, optional, to balance acidity
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For Serving
- 8 ounces fresh mozzarella cheese, torn or diced
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for garnish (optional)
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Stir in the crushed tomatoes, diced tomatoes, chopped fresh basil, granulated sugar (if using), kosher salt, and freshly ground black pepper. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 4
Reduce the heat to low, cover, and let the sauce simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasoning if necessary.
⏱️ 20 min
- 5
Add the drained penne pasta directly into the simmering arrabbiata sauce. Toss well to ensure all the pasta is evenly coated.
⏱️ 1 min
- 6
If the sauce appears too thick, add the reserved pasta cooking water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 1 min
- 7
Remove the skillet from the heat. Stir in the torn or diced fresh mozzarella cheese until it just begins to melt and become gooey. Do not overcook, as the mozzarella will continue to melt from the residual heat.
⏱️ 1 min
- 8
Serve immediately, garnished with chopped fresh parsley and an optional sprinkle of grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Penne Arrabbiata with Mozzarella
Ingredients
For the Penne
- 1 pound penne pasta
- 1 tablespoon kosher salt, for pasta water
For the Arrabbiata Sauce
- 3 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 teaspoon red pepper flakes, or to taste
- 28 ounces crushed tomatoes, can
- 14 1/2 ounces diced tomatoes, can
- 1/4 cup fresh basil, chopped
- 1 teaspoon granulated sugar, optional, to balance acidity
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For Serving
- 8 ounces fresh mozzarella cheese, torn or diced
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for garnish (optional)
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Stir in the crushed tomatoes, diced tomatoes, chopped fresh basil, granulated sugar (if using), kosher salt, and freshly ground black pepper. Bring the sauce to a gentle simmer.
⏱️ 3 min - 4
Reduce the heat to low, cover, and let the sauce simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasoning if necessary.
⏱️ 20 min - 5
Add the drained penne pasta directly into the simmering arrabbiata sauce. Toss well to ensure all the pasta is evenly coated.
⏱️ 1 min - 6
If the sauce appears too thick, add the reserved pasta cooking water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 1 min - 7
Remove the skillet from the heat. Stir in the torn or diced fresh mozzarella cheese until it just begins to melt and become gooey. Do not overcook, as the mozzarella will continue to melt from the residual heat.
⏱️ 1 min - 8
Serve immediately, garnished with chopped fresh parsley and an optional sprinkle of grated Parmesan cheese.
⏱️ 1 min