Penne Arrabbiata Recipe
spicy version with red pepper flakes, garlic and basil
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Ingredients
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Pasta
Sauce
Finishing
Method
Pasta
- 1
Bring water to boil
In a large pot bring 4 cups of water to a rolling boil. Add 1 tablespoon kosher salt to the water.
- 2
Cook pasta
Add 12 oz penne to the boiling water and cook until just shy of al dente (about 1–2 minutes less than package instructions). Stir occasionally to prevent sticking. Reserve 1 cup of the pasta cooking water before draining, then drain the pasta and set aside.
Sauce
- 3
Warm oil and infuse garlic
While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the 4 thinly sliced garlic cloves and cook gently, stirring, for about 1–1½ minutes until the garlic is fragrant and just beginning to turn golden (do not let it brown).
- 4
Add chili flakes
Add 1 teaspoon red pepper flakes to the garlic and oil. Stir for 15–30 seconds to bloom the heat and release the aroma.
- 5
Build the tomato sauce
Add the 28 oz crushed tomatoes and 1 tablespoon tomato paste to the skillet. Stir to combine and bring to a gentle simmer over medium-low heat.
- 6
Season and simmer
Season the sauce with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar if desired to balance acidity. Reduce heat to low and simmer, uncovered, 8–12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
Finish & Serve
- 7
Combine pasta and sauce
Add the drained penne to the simmering sauce. Toss to coat, then add reserved pasta cooking water a splash at a time (about ¼–1 cup as needed) to achieve a silky sauce that clings to the pasta. Cook together over medium heat for 1–2 minutes so the pasta finishes cooking in the sauce.
- 8
Add basil and cheese
Turn off the heat and stir in the torn fresh basil leaves and 1 cup grated Parmesan or Pecorino Romano. Toss thoroughly so the cheese melts into the sauce, creating a glossy finish. If the pasta looks dry, add a little more reserved pasta water.
- 9
Plate and garnish
Divide the penne arrabbiata among plates or a serving bowl. Drizzle with 1 teaspoon extra-virgin olive oil, scatter a few fresh basil leaves on top, and offer extra grated cheese and red pepper flakes at the table.