Description
Penne Arrabbiata is a classic Italian pasta dish featuring penne rigate tossed in a spicy tomato sauce made with garlic, crushed red pepper flakes, and fresh basil. This quick and flavorful recipe is perfect for a weeknight dinner and is topped with freshly grated Parmesan or Pecorino cheese and chopped parsley for a burst of fresh flavor.
Ingredients
Scale
Main Ingredients
- 1 pound penne rigate
- 3 Tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- 1 28-ounce can whole peeled tomatoes (or 1 ½ cups fresh chopped tomatoes)
- 2 Tablespoons tomato paste
- 6 fresh basil leaves, chopped
Toppings
- 1/2 cup freshly grated Parmesan cheese (or Pecorino cheese)
- 1/3 cup fresh chopped parsley, finely chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne rigate and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- Prepare the sauce base: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add minced garlic and crushed red pepper flakes, stirring continuously for about 30 seconds until fragrant but not browned.
- Add tomatoes and tomato paste: Add the canned whole peeled tomatoes to the skillet, crushing them roughly with the back of a wooden spoon. Stir in the tomato paste to enhance the sauce’s richness.
- Simmer the sauce: Lower the heat to a gentle simmer and cook the sauce for 5 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add fresh basil: Remove the skillet from heat and stir in the chopped fresh basil leaves, adding a bright herbal note to the sauce.
- Combine pasta and sauce: Add the drained penne pasta to the skillet with the sauce and toss thoroughly to coat each piece evenly.
- Season and serve: Taste the pasta and sauce, adjusting seasoning with additional crushed red pepper flakes, salt, or pepper if needed. Serve immediately, topped generously with freshly grated Parmesan or Pecorino cheese and sprinkled with finely chopped parsley.
Notes
- Variation: Use spaghetti noodles for an Arrabbiata spaghetti twist.
- Add proteins such as ground beef, chicken, shrimp, chorizo, sausage, or meatballs to make it heartier.
- Add vegetables like grilled zucchini, peppers, or onions by frying them in step 2 before adding the tomatoes.
- To Freeze: Prepare the sauce fully and cool it completely. Freeze in an airtight container for 2-3 months. Reheat gently on the stovetop before tossing with freshly cooked pasta for serving.
Nutrition
- Serving Size: 1 cup cooked pasta with sauce
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 5 mg
