Penne All-arabiatta Recipe

Boil water and cook pasta

Bring a large pot (4–6 quart) of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz penne and cook according to package directions until al dente (usually 10–12 minutes). Stir occasionally to prevent sticking.

Before draining, scoop out and reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside while you finish the sauce.

Sweat aromatics

Heat a large skillet or sauté pan over medium heat. Add 3 tablespoons extra-virgin olive oil. When the oil shimmers, add the thinly sliced 4 cloves garlic and the 1 finely chopped shallot. Cook, stirring frequently, until softened and fragrant, about 1½–2 minutes; do not let the garlic brown.

Add heat

Add 1 teaspoon crushed red pepper flakes and cook for 20–30 seconds to bloom the spice, stirring constantly so it doesn't burn.

Build the tomato base

Stir in 1 tablespoon tomato paste and cook 30 seconds to concentrate flavor. Add the entire 28 oz can of crushed tomatoes, 1 teaspoon dried oregano, and 1 teaspoon salt. Bring to a gentle simmer over medium-low heat.

Simmer and adjust

Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and, if needed, stir in 1 teaspoon sugar to balance acidity and 1 teaspoon freshly ground black pepper. If the sauce becomes too thick, stir in up to 1/2 cup of the reserved pasta water to reach a saucy consistency.

Finish with basil

Turn off the heat and stir in the torn fresh basil leaves and 1 teaspoon extra-virgin olive oil. Taste and adjust seasoning with a pinch more salt or red pepper flakes if you want it hotter.

Combine pasta and sauce

Add the drained penne to the skillet with the arrabbiata sauce (if your skillet is too small, return sauce to the pasta pot). Toss over low heat for 1–2 minutes, adding reserved pasta water a few tablespoons at a time as needed to loosen and help the sauce cling to the pasta.

Plate and garnish

Divide pasta among 4 plates (servings). Sprinkle each serving with about 1/4 cup freshly grated Pecorino Romano or Parmesan. Finish with a drizzle of extra-virgin olive oil, and scatter chopped fresh parsley if using. Serve immediately.