Penne All Arrabbiata
Spice up your pasta night with Penne All’Arrabbiata, a classic Italian dish that combines simplicity with bold, fiery flavors! This quick and easy recipe features al dente penne pasta coated in a vibrant tomato sauce infused with the kick of red chili flakes and the aromatic richness of sautéed garlic. Made with pantry staples like canned crushed tomatoes, extra virgin olive oil, and fresh parsley, this recipe comes together in just 30 minutes, making it perfect for busy weeknights. Whether you enjoy it on its own or topped with freshly grated Parmesan, this hearty pasta dish delivers a satisfying balance of heat and savory goodness. A true crowd-pleaser, Penne All’Arrabbiata is a must-try for fans of authentic Italian cuisine.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 3 tablespoons extra virgin olive oil
- 3 whole garlic cloves
- 1.5 teaspoons red chili flakes
- 400 grams canned crushed tomatoes
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley (chopped)
- 50 grams Parmesan cheese (grated, optional)
- 4 liters water (for boiling pasta)
Instructions
Bring 4 liters of water to a boil in a large pot. Add a pinch of salt and cook the penne pasta according to the package instructions until al dente, typically about 10-12 minutes.
While the pasta cooks, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat.
Peel and finely chop the garlic cloves. Add the garlic to the skillet and sauté until golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Stir in 1.5 teaspoons of red chili flakes, cooking for an additional 30 seconds to release their flavor.
Add the canned crushed tomatoes to the skillet. Season with 1 teaspoon of salt and 0.5 teaspoons of ground black pepper. Stir well and let the sauce simmer on low heat for 8-10 minutes, stirring occasionally.
Once the pasta is cooked, reserve 1 cup of the pasta water and then drain the pasta.
Add the drained pasta directly into the skillet with the simmering sauce. Toss to combine, ensuring every piece of penne is coated in the arrabbiata sauce. If the sauce is too thick, add 1-2 tablespoons of the reserved pasta water to loosen it.
Remove the skillet from heat and garnish with 2 tablespoons of freshly chopped parsley. Toss again to incorporate.
Serve hot, optionally topped with grated Parmesan cheese for added richness.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3627 mg | 158% | |
| Total Carbohydrate | 323.2 g | 118% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 16.9 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 689 mg | 53% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2301 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
