Classic Penne all'Arrabbiata with Spicy Tomato Sauce (Print version)
A bold Roman-style penne all'Arrabbiata with garlic, chili, tomatoes, olive oil, and parsley in a spicy tomato sauce.
# Ingredients:
For the pasta
01 -
12 oz (340 g) penne rigate
02 -
1 tablespoon kosher salt, for the pasta water
For the arrabbiata sauce
03 -
3 tablespoons extra virgin olive oil
04 -
4 cloves garlic, thinly sliced
05 -
1-1 1/2 teaspoons red chili flakes, to taste
06 -
1 can (28 oz / 795 g) whole peeled tomatoes, crushed by hand
07 -
3/4 teaspoon fine sea salt, plus more to taste
08 -
1/2 cup (120 ml) reserved pasta water, as needed
09 -
1/4 cup chopped fresh parsley
10 -
Grated Pecorino Romano, optional for serving
# Instructions:
01 -
Bring a large pot of water to a boil. Salt it well, then keep it boiling while you start the sauce.
02 -
Pour the whole peeled tomatoes into a bowl and crush them by hand or with a fork. Leave a few small pieces for texture.
03 -
Warm the olive oil in a wide skillet over medium-low heat. Add the garlic and chili flakes and cook for 1-2 minutes, stirring often, until fragrant and pale gold.
04 -
Add the crushed tomatoes and salt. Simmer for 12-15 minutes, stirring now and then, until the sauce thickens and looks glossy around the edges.
05 -
Boil the penne until just al dente according to the package directions. Reserve 1/2 cup pasta water, then drain the pasta.
06 -
Add the penne to the sauce with a splash of pasta water. Toss over low heat for 1-2 minutes until the sauce coats the pasta. Stir in parsley and adjust salt and chili to taste.
# Good to know:
01 -
Best served immediately while the sauce is glossy and loose.
02 -
Use 1 teaspoon chili flakes for medium heat or 1 1/2 teaspoons for a hotter sauce.
03 -
Pecorino Romano is optional and can be served at the table.