Description
Penne Arrabbiata is a classic Italian pasta dish featuring penne pasta tossed in a spicy, garlicky tomato sauce. This quick and easy recipe balances heat from crushed red pepper flakes with the rich flavors of garlic, fresh herbs, and parmesan cheese, making it a perfect vegetarian main course for any weeknight meal.
Ingredients
Scale
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/4 cup chopped fresh parsley or basil
- Freshly grated Parmesan cheese for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes depending on package instructions. Drain the pasta and set aside.
- Prepare the sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- Add tomatoes and season: Pour in the crushed tomatoes, then season with salt, black pepper, and sugar if using. Stir to combine well.
- Simmer the sauce: Bring the sauce to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until it thickens slightly and flavors meld.
- Toss pasta in sauce: Add the cooked penne pasta to the skillet and toss thoroughly to coat the pasta evenly with the sauce.
- Finish with herbs: Remove the skillet from heat and stir in the chopped fresh parsley or basil for a burst of freshness.
- Serve: Dish out the pasta onto plates and top generously with freshly grated Parmesan cheese if desired. Serve hot for best taste.
Notes
- Increase crushed red pepper flakes for a spicier variation.
- For added depth, sauté diced onions before adding garlic or splash in some red wine with the tomatoes.
- This dish pairs wonderfully with garlic bread or a crisp green salad.
