Penne Arrabbiata is a bold and fiery Italian pasta dish that’s simple yet bursting with flavor. Translating to “angry penne,” this dish gets its name from the spicy kick of red chili peppers in the rich tomato sauce. Made with pantry staples like garlic, olive oil, and crushed tomatoes, it’s a quick and satisfying meal that’s perfect for weeknights. Serve with a sprinkle of fresh parsley and grated Parmesan for a touch of elegance and balance.
Ingredients:
- 12 ounces penne pasta
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (14.5 oz) crushed tomatoes
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Sauté the Garlic and Chili Flakes: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking for 1–2 minutes until the garlic is golden and fragrant, being careful not to burn it.
- Add the Tomatoes: Stir in the crushed tomatoes and sugar, if using. Season with salt and black pepper. Reduce the heat and let the sauce simmer for 10–12 minutes, stirring occasionally.
- Combine Pasta and Sauce: Add the drained penne to the skillet with the sauce. Toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Finish and Serve: Stir in the fresh parsley and adjust seasoning if necessary. Divide the pasta among plates and top with grated Parmesan cheese.
Penne Arrabbiata is a crowd-pleasing dish that delivers a spicy, comforting flavor in every bite, making it a staple for any Italian food lover’s repertoire. Enjoy it with a glass of red wine and some crusty bread for the ultimate dining experience!
