Penne Arrabbiata Recipe
Make Penne Arrabbiata Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Arrabbiata Sauce
Finishing
Method
Pasta
Bring water to a boil
In a large pot bring 4 liters of water to a vigorous boil. Add 1 tablespoon coarse salt once boiling.
Cook penne
Add 400 g penne rigate and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of the starchy pasta cooking water before draining. Do not rinse the pasta.
Arrabbiata Sauce
Cook garlic and chili
Add 4 thinly sliced garlic cloves and 1 teaspoon crushed red pepper flakes to the oil. Sauté gently, stirring, until the garlic is fragrant and just turning golden (about 1–1.5 minutes). If using anchovy, add the minced anchovy now and mash it into the oil until it dissolves (30 seconds).
Add tomato paste
Stir in 1 tablespoon tomato paste and cook 30–45 seconds to deepen flavor, stirring constantly so it doesn't burn.
Add tomatoes and simmer
Add 800 g crushed canned whole peeled tomatoes (crush by hand or crush in the pan with a spoon). Bring to a gentle simmer, reduce heat to medium-low, and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
Season
Stir in 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon granulated sugar if tomatoes are too acidic, and 6 torn basil leaves. Taste and adjust seasoning.
Finishing & Serve
Combine pasta and sauce
Add the drained penne directly to the skillet with the arrabbiata sauce over low-medium heat. Pour in up to 1 cup reserved pasta cooking water, a little at a time, tossing and stirring to create a glossy, well-coated sauce that clings to the pasta. Use only as much cooking water as needed (usually 1/2–1 cup).
Finish
When the sauce and pasta are well combined and the sauce has a silky texture (about 1–2 minutes of tossing), remove from heat. Stir in 2 tablespoons chopped fresh parsley and 50 g grated Pecorino Romano or Parmesan. Drizzle 1 teaspoon extra-virgin olive oil and give one final toss.
Plate and garnish
Divide among 4 warm bowls, garnish with extra basil leaves or a pinch of red pepper flakes if desired, and serve immediately with additional grated cheese on the side.