Description
Penne Arrabbiata is a classic Italian pasta dish known for its bold, spicy tomato sauce made with garlic, crushed red pepper flakes, and fresh herbs. This easy stovetop recipe delivers a flavorful, satisfying meal perfect for a quick dinner, served with optional grated Parmesan for added richness.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/4 cup chopped fresh parsley or basil
To Serve
- Grated Parmesan cheese (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
- Prepare Sauce Base: In a large skillet, heat olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant but not browned, to avoid bitterness.
- Simmer Sauce: Pour the crushed tomatoes into the skillet. Season with salt, black pepper, and optional sugar to balance acidity. Allow the sauce to simmer on low heat for 10–15 minutes, stirring occasionally until it thickens slightly.
- Combine Pasta and Sauce: Add the cooked penne pasta to the skillet with the sauce. Toss thoroughly to coat the pasta evenly, and cook together for 1–2 minutes to allow the flavors to meld.
- Finish and Serve: Remove the skillet from heat. Stir in the chopped fresh parsley or basil. Serve the Penne Arrabbiata hot, with grated Parmesan cheese on the side if desired.
Notes
- Adjust the amount of crushed red pepper flakes for desired spiciness.
- Pairs excellently with garlic bread or a crisp green salad for a complete meal.
- Using fresh herbs adds brightness; feel free to substitute parsley with basil or vice versa.
- For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
