Description
This Penne Arrabbiata recipe is a flavorful and spicy Italian classic that is sure to impress. The combination of tangy San Marzano tomatoes, garlic, and red pepper flakes creates a fiery sauce that pairs perfectly with al dente penne pasta. Garnished with fresh herbs and Parmesan cheese, this dish is a delicious and satisfying meal for any occasion.
Ingredients
Scale
Penne Arrabbiata:
- 12 oz penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 to 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 (28 oz) can whole peeled San Marzano tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional, to balance acidity)
- fresh parsley or basil, chopped, for garnish
- grated Parmesan cheese (optional)
Instructions
- Cook the penne pasta: Cook the penne pasta in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Sauté garlic and red pepper: Heat olive oil in a skillet, add garlic, sauté until golden, then add red pepper flakes.
- Prepare the sauce: Crush tomatoes, add to skillet with juices, season with salt, pepper, and sugar. Simmer for 15–20 minutes until thickened.
- Combine pasta and sauce: Add cooked penne to the sauce, toss to coat, adding reserved pasta water if needed.
- Serve: Garnish with herbs and Parmesan cheese, if desired.
Notes
- Arrabbiata means “angry” in Italian, referring to the heat of the dish—adjust red pepper flakes to your spice preference.
- For added protein, top with grilled chicken or sautéed shrimp.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 7 g
- Sodium: 380 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
