Description
Penne all’Arrabbiata is a classic Italian pasta dish known for its spicy tomato sauce that delivers a perfect kick of heat. Made with simple ingredients like garlic, cayenne pepper, crushed tomatoes, and extra virgin olive oil, this recipe is both flavorful and easy to prepare. Ideal for those who enjoy a medium to medium-hot level of spiciness, the dish is complemented by a touch of parmesan and fresh parsley. This quick and satisfying pasta meal takes just 25 minutes from start to finish, perfect for a weeknight dinner.
Ingredients
Pasta
- 400g/14oz penne or ziti, or other pasta of choice (short or long)
- 1 tbsp cooking/kosher salt (for cooking pasta)
Arrabbiata Sauce
- 4 tbsp extra virgin olive oil
- 3 garlic cloves, finely minced
- 1 red cayenne pepper chilli, finely chopped (with seeds)
- 1/2 tsp chilli flakes (red pepper flakes)
- 800g/28 oz canned crushed tomatoes
- 1 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar (only if needed)
Serving
- Parmesan, finely grated
- 2 tsp finely chopped parsley (optional)
Instructions
- Sauté: Heat the extra virgin olive oil in a large pot over medium heat. Add the finely minced garlic and stir for about 10 seconds until aromatic. Then add the finely chopped cayenne pepper (with seeds) and the chilli flakes. Cook for 1 minute or until the garlic turns a light golden color, ensuring the spices release their flavors.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes along with the reserved water from the tomato cans. Add 1 1/4 tsp of cooking/kosher salt and 1/4 tsp black pepper. Stir to combine all ingredients. Increase the heat to high and bring the mixture to a simmer.
- Simmer the Sauce: Once simmering, reduce the heat back to medium and let the sauce simmer gently for 15 minutes. Around the 10-minute mark, taste the sauce – if it tastes too sour, stir in 1/2 tsp white sugar to balance the acidity.
- Cook the Pasta: While the sauce simmers, bring a large pot of water to a boil with 1 tablespoon of salt. Add the penne or ziti and cook according to the package instructions until al dente.
- Reserve Pasta Water: Just before draining the pasta, give the pot a big stir to release starch, then scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta thoroughly.
- Toss Pasta with Sauce: Return the pot with the sauce to medium heat and add the drained pasta. Pour in 1/2 cup of the reserved pasta cooking water and toss the pasta in the sauce until evenly coated. Add more pasta water if necessary to loosen the sauce and help it cling beautifully to the pasta.
- Serve: Divide the Penne all’Arrabbiata into serving bowls. Garnish with finely grated parmesan cheese and sprinkle with chopped parsley if desired. Serve immediately for the best flavor and texture.
Notes
- SPICINESS: The dish has a medium to medium-hot kick. To reduce spiciness, remove the seeds from the cayenne pepper or omit the pepper altogether. Adjust the amount of chilli flakes during cooking to suit your taste.
- CAYENNE PEPPERS: These are large red chillis which are moderately spicy. Smaller chillis would be hotter.
- SUGAR: Use only if the canned tomatoes are too sour. Quality tomatoes usually do not need extra sugar.
- PASTA WATER: Reserving pasta cooking water is essential; the starch helps thicken the sauce and improves its adherence to the pasta.
- LEFTOVERS: Will keep in the fridge for 3 to 4 days.
