Penne AllArrabbiata Spicy Sauce (Printable)

Penne pasta blended with a spicy tomato sauce enriched by garlic and red chili flakes.

# What you need:

→ Pasta

01 - 14 oz penne rigate

→ Sauce

02 - 3 tbsp extra virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1–2 tsp red chili flakes, adjust to heat preference
05 - 28 oz canned peeled whole tomatoes, crushed
06 - 1 tsp sea salt
07 - 1/2 tsp freshly ground black pepper

→ Finishing

08 - 2 tbsp fresh flat-leaf parsley, finely chopped
09 - Extra virgin olive oil, for drizzling

# Directions:

01 - Bring a large pot of salted water to a boil. Add the penne and cook until al dente per package directions. Reserve 1/2 cup of pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced garlic and chili flakes, sauté gently for about 1 minute until fragrant but not browned.
03 - Add crushed tomatoes, sea salt, and black pepper to the skillet. Simmer uncovered, stirring occasionally, for 12 to 15 minutes until sauce slightly thickens.
04 - Add drained penne to the sauce. Toss to coat evenly, adding reserved pasta water as needed to loosen the sauce.
05 - Remove from heat. Stir in chopped parsley and drizzle with extra virgin olive oil. Serve immediately, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • It's ready in 30 minutes, making weeknight dinners feel less like a chore and more like a celebration.
  • The heat builds slowly on your tongue, warming you from the inside out in the most comforting way.
  • You probably already have everything in your pantry, which means spontaneous delicious meals are always possible.
02 -
  • Don't rush the garlic—letting it cook slowly over medium heat builds sweetness and prevents bitterness that will haunt every bite.
  • That reserved pasta water is magic; the starch helps the sauce cling to the pasta in a way cream never could, creating something silky and whole.
03 -
  • Keep everything moving and don't let silence fool you—those 12 to 15 minutes of simmering are where the magic happens as the sauce develops depth and the tomatoes break down into something velvety.
  • If you have it, a pinch of dried oregano added with the tomatoes rounds out the flavor in the most understated, beautiful way.
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