Penne Arrabbiata
Penne Arrabbiata
Ingredients
- 500 g penne pasta
- 4 garlic, cloves, crushed
- 2-3 dried red chillies, chopped (or 1 teaspoon chilli flakes)
- 400 g canned crushed tomatoes
- as needed fresh parsley, for garnish
- as needed olive oil
- as needed salt, to taste
- as needed pepper, to taste
Instructions
- 1
Bring a large pot of water to a rolling boil for the pasta. Once boiling, add a generous amount of salt to the water.
⏱️ 10 min
- 2
While the water is heating, prepare the sauce. In a large pan, add a good drizzle of olive oil over medium heat.
⏱️ 2 min
- 3
Add the crushed garlic and chopped dried red chillies (or chilli flakes) to the pan. Sauté until the garlic is fragrant, being careful not to burn it, about 1-2 minutes.
⏱️ 2 min
- 4
Pour in the canned crushed tomatoes. Stir well and let the sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min
- 5
Cook the penne pasta in the boiling salted water according to the package instructions until it is al dente (firm to the bite). This typically takes 8-12 minutes.
⏱️ 10 min
- 6
Before draining the pasta, reserve about 1 cup of the starchy pasta water.
⏱️ 1 min
- 7
Drain the cooked pasta and add it directly to the pan with the arrabbiata sauce.
⏱️ 1 min
- 8
Stir the pasta thoroughly to ensure it is fully coated with the sauce.
⏱️ 1 min
- 9
If the sauce consistency is too thick, add a splash of the reserved pasta water, stirring until it reaches your desired creaminess.
⏱️ 1 min
- 10
Season with salt and pepper to taste.
⏱️ 1 min
- 11
Garnish generously with fresh chopped parsley.
⏱️ 1 min
- 12
Serve immediately and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Penne Arrabbiata
- 500 g penne pasta
- 4 garlic, cloves, crushed
- 2-3 dried red chillies, chopped (or 1 teaspoon chilli flakes)
- 400 g canned crushed tomatoes
- as needed fresh parsley, for garnish
- as needed olive oil
- as needed salt, to taste
- as needed pepper, to taste
Instructions
- 1
Bring a large pot of water to a rolling boil for the pasta. Once boiling, add a generous amount of salt to the water.
⏱️ 10 min - 2
While the water is heating, prepare the sauce. In a large pan, add a good drizzle of olive oil over medium heat.
⏱️ 2 min - 3
Add the crushed garlic and chopped dried red chillies (or chilli flakes) to the pan. Sauté until the garlic is fragrant, being careful not to burn it, about 1-2 minutes.
⏱️ 2 min - 4
Pour in the canned crushed tomatoes. Stir well and let the sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min - 5
Cook the penne pasta in the boiling salted water according to the package instructions until it is al dente (firm to the bite). This typically takes 8-12 minutes.
⏱️ 10 min - 6
Before draining the pasta, reserve about 1 cup of the starchy pasta water.
⏱️ 1 min - 7
Drain the cooked pasta and add it directly to the pan with the arrabbiata sauce.
⏱️ 1 min - 8
Stir the pasta thoroughly to ensure it is fully coated with the sauce.
⏱️ 1 min - 9
If the sauce consistency is too thick, add a splash of the reserved pasta water, stirring until it reaches your desired creaminess.
⏱️ 1 min - 10
Season with salt and pepper to taste.
⏱️ 1 min - 11
Garnish generously with fresh chopped parsley.
⏱️ 1 min - 12
Serve immediately and enjoy.
⏱️ 1 min