Description
Penne Arrabbiata is a classic Italian pasta dish known for its spicy tomato sauce infused with garlic, crushed red pepper flakes, and fresh basil. This simple yet flavorful recipe combines al dente penne pasta with a rich arrabbiata sauce, topped with freshly grated parmesan cheese and chopped parsley for a perfect balance of heat and freshness. Ideal for a quick weeknight dinner, this recipe brings authentic Italian taste to your table in under 30 minutes.
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 the Pasta: Bring a large pot of salted water to a boil. Add the penne rigate and cook according to the package instructions until tender but still firm to bite (al dente). Drain the pasta and set aside.
- Prepare the Sauce Base: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and crushed red pepper flakes, sautéing for about 30 seconds until fragrant but not browned to avoid bitterness.
- Add Tomatoes and Tomato Paste: Pour in the canned whole peeled tomatoes, crushing them roughly with the back of a wooden spoon to break them up. Stir in the tomato paste to deepen the flavor and bring the sauce to a gentle simmer over low heat.
- Simmer the Sauce: Let the sauce cook for 5 to 10 minutes on low heat, allowing the flavors to meld and the sauce to thicken slightly. Remove the skillet from heat and stir in fresh chopped basil leaves for aromatic freshness.
- Toss Pasta with the Sauce: Transfer the drained pasta into the skillet with the arrabbiata sauce. Toss thoroughly to ensure every piece of penne is coated with the spicy tomato sauce. Taste and adjust seasoning by adding more crushed red pepper flakes or salt and pepper if desired.
- Serve: Plate the pasta immediately and generously top with freshly grated parmesan or pecorino cheese and sprinkle with finely chopped fresh parsley for added color and flavor.
Notes
- Variations: Substitute penne with spaghetti for a traditional Arrabbiata spaghetti version. Add proteins like ground beef, chicken, shrimp, chorizo, sausage, or meatballs to make it heartier.
- Vegetable Add-ins: Grill vegetables such as zucchini, bell peppers, and onions in step 2 before adding the tomatoes for added texture and flavor.
- Freezing Instructions: Prepare the arrabbiata sauce and cool completely before storing in a freezer-safe container for up to 2-3 months. Reheat gently in a saucepan over low heat. Cook fresh pasta when ready to serve.
Nutrition
- Serving Size: 1 cup cooked pasta with sauce
- Calories: 350
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
