Penne all’Arrabbiata Spicy Tomato (Print Version)
Spicy tomato pasta with penne, garlic, and chili, finished with parmesan and fresh parsley.
# Ingredients:
→ Pasta
01 -
400 g penne or ziti, or preferred short or long pasta
02 -
1 tbsp kosher salt, for boiling pasta
→ Arrabbiata Sauce
03 -
4 tbsp extra virgin olive oil
04 -
3 garlic cloves, finely minced
05 -
1 red cayenne pepper chilli, finely chopped with seeds
06 -
0.5 tsp red pepper flakes
07 -
800 g canned crushed tomatoes
08 -
1.25 tsp kosher salt
09 -
0.25 tsp ground black pepper
10 -
0.5 tsp white sugar, optional to balance acidity
→ To Serve
11 -
Finely grated parmesan
12 -
2 tsp finely chopped fresh parsley, optional
# Instructions:
01 -
Heat extra virgin olive oil in a large pot over medium heat. Add minced garlic and stir for about 10 seconds, then add chopped cayenne pepper and red pepper flakes. Cook for 1 minute until garlic becomes light golden.
02 -
Incorporate crushed tomatoes, 1.25 teaspoons of salt, and ground black pepper into the pot. Rinse tomato cans with a small amount of water and add the liquid to the sauce.
03 -
Increase heat to high, stirring continuously. Once the mixture begins to simmer, reduce to medium heat and cook for 15 minutes. After 10 minutes, taste for acidity; add white sugar if a sweeter balance is desired.
04 -
Meanwhile, bring a large pot of water to a boil with 1 tablespoon of kosher salt. Add pasta and cook following package instructions until al dente.
05 -
Just before draining the pasta, use a ladle to reserve 240 ml (1 cup) of pasta cooking water after stirring to loosen starch. Drain the pasta thoroughly.
06 -
Add drained pasta to the sauce with 120 ml (1/2 cup) reserved pasta water. Toss well over heat until pasta is fully coated, adding additional reserved water if necessary for desired sauce consistency.
07 -
Distribute pasta evenly between serving bowls. Finish with a generous sprinkle of finely grated parmesan and optional fresh parsley. Serve immediately.
# Notes:
01 -
For authentic texture, always finish pasta in the sauce for optimal flavor absorption and starch-thickened consistency.