Penne Al' Arrabiata Recipe

Boil water and cook pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 400 g dried penne and cook according to package instructions until al dente (usually 10–12 minutes). Stir occasionally to prevent sticking. Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Heat oil and infuse garlic

While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large sauté pan over medium heat. Add the 4 thinly sliced garlic cloves and 1 teaspoon crushed red pepper flakes. Sauté gently, stirring, until the garlic is fragrant and just turning golden (about 1–2 minutes). Do not let garlic burn.

Add anchovy (optional)

If using, add the finely chopped anchovy fillet to the pan and stir until it dissolves into the oil, about 30 seconds — this adds savory depth but can be omitted for a vegetarian version.

Add tomatoes and seasonings

Pour in the 800 g canned whole peeled tomatoes, using your spoon or tongs to break them up in the pan. Add 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon sugar if the tomatoes taste very acidic. Stir to combine and bring to a gentle simmer over medium-low heat.

Simmer sauce

Let the sauce simmer, uncovered, for 12–15 minutes until it thickens slightly. Stir occasionally and taste to adjust salt, pepper, or red pepper flakes for heat. Toward the end of simmering, stir in the 8 torn fresh basil leaves.

Combine pasta and sauce

Add the drained al dente penne directly to the pan with the arrabbiata sauce. Turn the heat to medium-low. Add up to 1 cup reserved pasta cooking water a little at a time to loosen the sauce and help it cling to the pasta; you may not need the full cup. Toss continuously for 1–2 minutes until pasta is evenly coated and the sauce has a glossy, slightly creamy texture.

Adjust and enrich

Stir in 60 g grated Parmigiano-Reggiano or Pecorino Romano off the heat to enrich the sauce (reserve some for serving). Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.

Plate and garnish

Divide the penne al' arrabbiata among 4 plates. Garnish with the remaining fresh basil leaves and a light drizzle (1 teaspoon) of extra-virgin olive oil. Serve immediately with extra grated cheese at the table.