Penne all’Arrabbiata: A Fiery Italian Delight for Pasta Lovers

I’ve included some videos below for those who prefer to watch rather than read.

Penne all’Arrabbiata is a spicy Italian pasta dish that packs a flavorful punch. It combines penne pasta with a fiery tomato sauce, garlic, and red chili peppers. The key to this dish is the perfect balance of heat from the chili and the tangy sweetness of the tomatoes.

You can whip up this tasty meal in about 30 minutes, making it great for busy weeknights. The sauce simmers while the pasta cooks, letting the flavors meld together. You can adjust the spice level to suit your taste by adding more or less chili flakes.

Exact Ingredients (Plus Possible Substitutes)

Here’s what you’ll need to make Penne all’Arrabbiata:

• 1 pound (450g) penne pasta
• 1/4 cup (60ml) olive oil
• 4-5 cloves garlic, minced
• 1-2 red chili peppers, finely chopped
• 1 can (28 oz/800g) crushed tomatoes
• Salt and black pepper to taste
• Fresh parsley for garnish

Can’t find some ingredients? Try these substitutes:

• Use any short pasta shape instead of penne
• Swap red chili peppers for 1-2 tsp red pepper flakes
• Replace fresh garlic with 1 tsp garlic powder
• Use 2 cups passata instead of crushed tomatoes

For a twist, add:

• 1/4 cup grated Parmesan cheese
• A splash of red wine while cooking the sauce
• 1/2 tsp dried oregano for extra flavor

Remember, you can adjust the chili amount to make it more or less spicy. Start with less if you’re unsure – you can always add more later!

Instructions

Start by bringing a large pot of salted water to a boil. Cook the penne pasta until al dente, about 8-10 minutes.

While the pasta cooks, heat olive oil in a pan over medium heat. Add minced garlic and red chili flakes, cooking for 1-2 minutes until fragrant.

Pour in canned crushed tomatoes and stir. Season with salt and pepper to taste. Let the sauce simmer for 15 minutes, stirring occasionally.

Once the pasta is done, drain it but save a cup of pasta water. Add the penne directly to the sauce pan.

Toss the pasta with the sauce, adding a splash of pasta water if needed to help it coat evenly. Cook together for 1-2 minutes.

Serve your penne all’arrabbiata hot, topped with grated Parmesan cheese and fresh basil if you like. Enjoy your spicy tomato pasta!

Remember, you can adjust the heat by adding more or less chili flakes to suit your taste. Don’t be afraid to experiment!

Tips, Tricks & Storing

Spice it up! Add more red pepper flakes if you like extra heat in your penne all’arrabbiata. Start with a pinch and adjust to taste.

Don’t overcook the pasta. Aim for al dente – it should have a slight bite to it. This keeps the texture perfect when mixed with the sauce.

Save some pasta water before draining. A splash of this starchy liquid can help thicken your sauce if needed.

Use high-quality canned tomatoes for the best flavor. San Marzano tomatoes are a great choice if you can find them.

Make extra sauce and freeze it. It’ll keep for up to 3 months, giving you a quick meal option on busy nights.

Store leftover penne all’arrabbiata in an airtight container in the fridge. It’ll stay good for 3-4 days.

To reheat, add a splash of water and warm it in a pan over medium heat. Stir occasionally until hot throughout.

Try adding fresh basil leaves just before serving for a burst of flavor and color.

Grate some Pecorino Romano cheese on top for an extra tangy kick.