Penne all'Arrabbiata

Course: Main Course

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: penne allarrabbiata

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 623kcal

Penne all'Arrabbiata is an easy, spicy pasta recipe with a simple tomato sauce. Silky olive oil, crushed red pepper, and garlic give it so much flavor!

Print Recipe

US Customary - Metric

Equipment

Ingredients

1 lb penne pasta
28 oz San Marzano tomatoes
6 cloves garlic
⅓ cup olive oil
2 teaspoon crushed red pepper
sea salt to taste
fresh parsley for garnish

Instructions

Use a good chef's knife and finely chop the garlic. Heat the olive oil in a large skillet over medium heat.
Once the oil starts to shimmer, add the garlic and crushed red pepper flakes and cook for about 2 minutes, just until the garlic is fragrant and starting to become translucent.
Dump the can of San Marzano tomatoes into a large bowl and crush them by hand. Some brands add a few basil leaves, if your can has these, pull them out.
Add the tomatoes to the skillet with the olive oil mixture and season with a pinch of salt. Turn the heat down to low and simmer for about 20 minutes, stirring often, until the tomatoes are broken down and the sauce has melded together. Season with more salt if needed.
Meanwhile, bring a large pot of water to a boil. Add enough salt so it 'tastes like the sea' and cook the penne until al dente according to package instructions.
Drain the pasta and add it to the sauce in the skillet. Stir to coat thoroughly and get all that spicy tomato sauce into all the nooks and crannies of the noodles. Top with a bit of chopped fresh parsley and serve. This pasta is not traditionally served with cheese.

Notes

Because this sauce only has a few ingredients, you HAVE to use the good tomatoes. REAL San Marzano tomatoes. San Marzanos have a sweeter, less acidic flavor than other canned tomatoes, and they simply melt into a sauce. All of that beautiful sweetness is needed to complement the spiciness.
This is the part where I tell you that you also have to use the really good pasta. Can't use that 99 cent cheap stuff, it will turn to mush. Good pasta should look a little yellow, and it will cook to a perfect al dente. DeCecco is a great Italian brand that you can find at most grocery stores.
You can tailor the spiciness and amount of garlic to your taste. I like about 2 teaspoons of crushed red pepper in mine, and a lot of garlic. You can always dial the spiciness back at first, and add more crushed red pepper when serving.
Don't be alarmed by the amount of olive oil. It seems like a lot, but since it is infused with the garlic and red pepper flakes, it is what flavors the whole sauce. As it simmers, and as the tomatoes break down, it will all meld together.
You can make this sauce ahead and store in the fridge or freezer for a quick weeknight meal.

This post contains affiliate links. If you purchase through one of my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

Nutrition