Why You’ll Love This Recipe
- Quick and Easy: With a preparation time of just 5 minutes and a cook time of 20 minutes, this dish is perfect for a speedy weeknight dinner.
- Simple Ingredients: Made with pantry staples like canned tomatoes, garlic, and chili, it’s both accessible and budget-friendly.
- Customizable Heat: Adjust the level of spiciness to your preference by modifying the amount of chili used.
- Authentic Flavor: Experience a taste of traditional Italian cuisine with this straightforward yet flavorful pasta.
Ingredients
- Penne pasta
- Extra virgin olive oil
- Garlic cloves, thinly sliced
- Fresh red chili peppers, chopped
- Canned crushed tomatoes
- Salt, to taste
- Fresh parsley, chopped (optional)
- Grated Pecorino Romano cheese (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to package instructions. Drain and set aside.
- Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and chopped chili peppers, sautéing until the garlic is fragrant and lightly golden.
- Add Tomatoes: Pour in the crushed tomatoes, season with salt, and stir to combine. Let the sauce simmer gently for about 10 minutes, allowing the flavors to meld.
- Combine Pasta and Sauce: Add the cooked penne to the skillet with the arrabbiata sauce. Toss well to ensure the pasta is thoroughly coated with the sauce.
- Serve: Transfer to serving plates and garnish with chopped fresh parsley and grated Pecorino Romano cheese, if desired.
Servings and Timing
- Servings: This recipe serves 4 people.
- Preparation Time: Approximately 5 minutes.
- Cook Time: Around 20 minutes.
- Total Time: Approximately 25 minutes.
Variations
- Protein Addition: Incorporate grilled chicken or sautéed shrimp for added protein.
- Vegetable Boost: Add vegetables like bell peppers or zucchini to enhance nutrition and flavor.
- Herb Infusion: Introduce fresh basil or oregano for a different aromatic profile.
- Cheese Topping: Sprinkle with Parmesan or Pecorino Romano cheese for a richer taste.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of water or olive oil to maintain moisture. Stir occasionally until heated through.
FAQs
What does “Arrabbiata” mean?
“Arrabbiata” means “angry” in Italian, referring to the spiciness of the sauce.
How can I adjust the spiciness?
Modify the amount of chili peppers or flakes to control the heat level.
Can I use fresh tomatoes instead of canned?
Yes, fresh ripe tomatoes can be used; blanch and peel them before cooking.
Is Pecorino Romano cheese necessary?
It’s optional but adds a salty, tangy flavor that complements the dish.
Can I make this dish ahead of time?
The sauce can be made in advance and stored; cook the pasta fresh for best results.
What type of pasta is best for Arrabbiata sauce?
Penne is traditional, but other short pastas like rigatoni work well.
Is this dish vegan?
Yes, if you omit the cheese or use a plant-based alternative.
How long does the sauce keep in the refrigerator?
The sauce alone can be refrigerated for up to 3 days.
Can I freeze the Arrabbiata sauce?
Yes, freeze the sauce for up to 2 months; thaw and reheat before use.
What can I serve with Penne all’Arrabbiata?
Pair it with a green salad and crusty bread for a complete meal.
Conclusion
Penne all’Arrabbiata is a delightful dish that brings together simplicity and bold flavors. Its quick preparation and customizable heat make it a versatile option for any meal. Whether you’re a fan of spicy food or looking to explore classic Italian cuisine, this recipe is sure to become a favorite in your household.
Penne all’Arrabbiata
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
“Penne all’Arrabbiata is a quick, spicy, and flavorful Italian pasta dish featuring al dente penne tossed in a robust tomato sauce infused with garlic and chili. Perfect for lovers of bold, fiery flavors!”
Ingredients
- 400g penne pasta
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 2 fresh red chili peppers, chopped (or 1 tsp chili flakes)
- 1 can (400g) crushed tomatoes
- Salt, to taste
- 2 tbsp fresh parsley, chopped (optional)
- Grated Pecorino Romano cheese (optional)
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente according to package instructions. Drain and set aside. - Prepare the Sauce
Heat olive oil in a large skillet over medium heat. Add sliced garlic and chili, sautéing until garlic is fragrant and lightly golden. - Add the Tomatoes
Pour in the crushed tomatoes, season with salt, and stir. Simmer gently for 10 minutes to meld flavors. - Combine Pasta and Sauce
Toss cooked penne with the arrabbiata sauce in the skillet until well coated. - Serve
Garnish with fresh parsley and grated Pecorino Romano cheese, if desired.
Notes
- Adjust the spice level by using more or fewer chili peppers or flakes.
- To make this dish vegan, omit the cheese or use a plant-based alternative.
- For a richer flavor, use high-quality extra virgin olive oil.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
