Italian · Free recipe
Penne all'Arrabbiata
Penne in a fiery tomato sauce spiked with garlic and chili. Quick, bold, and satisfying, this spicy Roman pasta comes together in one pan.
Step 1
Bring a large pot of about 5 quarts of water to a boil over high heat and add 1 tablespoon salt.
Step 2
While it heats, pour the tomatoes into a bowl and squeeze them through your fingers into rough chunks so there are no big whole pieces left.
Step 3
Set a large skillet over medium-low heat and add the olive oil and sliced garlic. Cook gently for about 3 minutes until the garlic turns pale gold and fragrant, watching so it does not brown.
Step 4
Add the red pepper flakes and stir for 30 seconds to bloom their heat in the oil.
Step 5
Carefully pour in the crushed tomatoes; they may splatter. Add 1/2 teaspoon salt and stir.
Step 6
Bring the sauce to a simmer, then lower the heat so it bubbles gently. Cook for about 15 minutes, stirring occasionally, until it thickens and deepens in color.
Step 7
Meanwhile, add the penne to the boiling water and cook until al dente, about 1 minute less than the package time.
Step 8
Before draining, scoop out 1 cup of the starchy pasta water and set it aside.
Step 9
Drain the penne and add it directly to the skillet of sauce. Add about 1/4 cup of the reserved pasta water.
Step 10
Toss over medium heat for 1 to 2 minutes so the sauce clings to and coats every piece of pasta. Add a splash more water if it seems dry.
Step 11
Turn off the heat, stir in most of the parsley, and taste for salt.
Step 12
Serve in bowls topped with the remaining parsley and a little Pecorino if you like.
Tips from the test kitchen
- Adjust the red pepper flakes up or down to control the heat; arrabbiata means angry, so it should have a real kick.
- Crushing whole peeled tomatoes by hand gives a fresher sauce than pre-crushed canned tomatoes.
