Description
Penne Arrabbiata is a classic Italian pasta dish known for its spicy, tangy tomato sauce infused with garlic and crushed red pepper flakes. This recipe combines perfectly cooked penne rigate with a vibrant, homemade arrabbiata sauce and is topped with fresh basil, parsley, and a generous amount of Parmesan or Pecorino cheese. It’s a simple yet flavorful dish ideal for a quick weeknight dinner or any occasion where you crave a bit of heat and Italian flair.
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. Add the penne rigate and cook according to package instructions until tender but still al dente. Drain the pasta and set aside.
- Prepare the sauce: Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, stirring constantly for about 30 seconds to release their flavors without burning the garlic.
- Add tomatoes and simmer: Add the canned whole peeled tomatoes to the skillet, crushing them roughly using the back of a wooden spoon. Stir in the tomato paste and bring the mixture to a simmer over low heat. Let it cook gently for 5 to 10 minutes to thicken and blend the flavors.
- Finish the sauce with basil: Remove the skillet from heat and stir in the freshly chopped basil leaves, allowing their aroma to infuse the sauce.
- Toss pasta with sauce: Add the drained penne to the skillet with the arrabbiata sauce. Toss well to evenly coat the pasta. Taste and adjust seasoning by adding more crushed red pepper flakes, salt, or pepper if desired.
- Serve: Serve the penne arrabbiata immediately, topped generously with grated Parmesan or Pecorino cheese and freshly chopped parsley for a fresh contrast and garnish.
Notes
- Variations: Substitute spaghetti noodles for penne rigate for Arrabbiata spaghetti. Enhance the dish by adding cooked ground beef, chicken, shrimp, chorizo, sausage, or meatballs for a heartier meal. For extra vegetables, grill zucchini, peppers, onions, or other desired veggies in step 2 before adding tomatoes.
- To Freeze: Prepare the arrabbiata sauce and allow it to cool completely. Store in a freezer-safe container for up to 2-3 months. When ready to eat, reheat the sauce gently in a saucepan over low heat. Cook fresh noodles when serving to maintain texture and flavor.
Nutrition
- Serving Size: 1 cup cooked pasta with sauce
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
