Penne all’Arrabbiata

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Penne all’Arrabbiata is a tasty Italian pasta dish that packs a spicy punch. It’s quick and easy to make, taking just 25 minutes from start to finish. The key to this dish is its fiery sauce, made with garlic, chili peppers, and tomatoes.

You’ll love how simple yet flavorful this pasta is. The recipe uses penne, but you can swap in other short pasta shapes if you prefer. Don’t forget to save some pasta water before draining – it’s a chef’s secret for creating the perfect sauce consistency!

Exact Ingredients List

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

• 400g (14 oz) penne pasta
• 1 tbsp salt for pasta water
• 4 tbsp extra virgin olive oil
• 3 garlic cloves, finely minced
• 1 red cayenne pepper, finely chopped
• 1/2 tsp chili flakes
• 800g (28 oz) canned crushed tomatoes
• 1 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp sugar (optional)

For serving:

• Grated Parmesan cheese
• 2 tsp chopped parsley (optional)

Remember to adjust the chili amount to suit your spice preference. The sugar is there to balance out any sourness in the tomatoes if needed.

You can easily scale this recipe up or down depending on how many people you’re cooking for. It’s a simple yet tasty dish that’s perfect for a quick weeknight dinner.

Instructions

Heat oil in a big pot over medium heat. Add garlic and stir for 10 seconds. Put in cayenne and chilli flakes. Cook for 1 minute until the garlic turns light golden.

Pour in tomatoes, salt, and pepper. Rinse tomato cans with water and add to the pot.

Turn up the heat to high and stir. Once it simmers, lower to medium heat. Cook for 15 minutes. Taste after 10 minutes – if it’s sour, add some sugar.

While the sauce cooks, boil water in another big pot with salt. Add pasta and cook as directed on the package.

Before draining pasta, stir the pot well. Save 1 cup of pasta water.

Mix the sauce and pasta together. Add some saved pasta water if needed to make it saucy.

Serve hot with grated parmesan and chopped parsley on top if you like.

Enjoy your spicy penne all’Arrabbiata!

Possible Substitutes List & Recipe Variations

You can easily change up this classic pasta dish. Here are some tasty options:

Pasta:

• Spaghetti
• Rigatoni
• Fusilli

Spice it up:

• Add more chili flakes for extra heat
• Try fresh bird’s eye chilies
• Use spicy Italian sausage

Veggie boost:

• Toss in sautéed bell peppers
• Add sliced mushrooms
• Mix in fresh spinach at the end

Protein options:

• Grilled chicken
• Pan-seared shrimp
• Crispy pancetta bits

For a creamy twist, stir in a splash of heavy cream. You can also sprinkle on some fresh basil instead of parsley.

Don’t have canned tomatoes? Use 6-8 fresh Roma tomatoes, diced. Just cook them down a bit longer.

For a quicker version, use your favorite jarred marinara sauce and add extra chili flakes.

Tips, Tricks & Storing

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

Don’t overcook the pasta. Aim for al dente texture – it should still have a bit of bite to it.

Save some pasta water before draining. This starchy liquid helps the sauce cling to the pasta better.

Adjust the spice level to your liking. Start with less chili and add more if needed.

For extra flavor, try adding a splash of red wine to the sauce while it simmers.

Grate Parmesan cheese fresh for serving. Pre-grated cheese doesn’t melt as nicely.

Store leftover pasta in an airtight container in the fridge for up to 3 days.

To reheat, add a splash of water and warm gently on the stove or in the microwave.

You can freeze the sauce separately for up to 3 months. Thaw overnight in the fridge before using.

For a healthier twist, try using whole wheat penne instead of regular pasta.