Penne Arrabbiata Recipe
Penne with garlic, chilli, parsley & tomato sauce
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Ingredients
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Pasta
Arrabbiata Sauce
Method
Pasta
- 1
Bring water to a boil
Pour 3 liters of water into a large pot and bring to a rolling boil over high heat. Add 2 tablespoons of salt once boiling.
- 2
Cook pasta
Add 400 g penne to the boiling salted water and cook according to package instructions until al dente (typically 10–12 minutes). Reserve 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta and set aside.
Arrabbiata Sauce
- 3
Prepare aromatics
While the pasta cooks, heat 3 tablespoons olive oil in a large skillet or sauté pan over medium heat until shimmering but not smoking. Add 4 thinly sliced garlic cloves and 1 teaspoon red pepper flakes (plus the optional chopped fresh red chili if using). Sauté gently for about 1–1.5 minutes until the garlic is fragrant and just starting to turn golden—do not let it burn.
- 4
Add anchovy (optional)
If using anchovy, add 1 teaspoon minced anchovy fillets now and mash with the back of a spoon until dissolved into the oil, about 30 seconds. This adds savory depth without a fishy taste.
- 5
Add tomatoes
Stir in 800 g canned crushed plum tomatoes and 1 tablespoon tomato paste. Bring sauce to a gentle simmer, then reduce heat to medium-low.
- 6
Simmer and season
Simmer the sauce uncovered for 10–12 minutes, stirring occasionally, until it thickens slightly. Taste and add 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar if the tomatoes are too acidic. Adjust red pepper flakes if you want more heat.
- 7
Finish with herbs
Stir in about three-quarters of the chopped parsley (reserve the rest for garnish) and the torn basil leaves if using. Cook for another 1 minute to meld flavors.
- 8
Combine pasta and sauce
Add the drained penne to the skillet with the sauce. Toss to combine over low heat, adding the reserved pasta cooking water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta. Continue tossing for 1–2 minutes until the sauce coats the penne evenly and the pasta finishes cooking if it needs a minute more.
- 9
Serve
Turn off the heat. Stir in the remaining chopped parsley. Portion the penne arrabbiata onto plates or a serving bowl and sprinkle with grated Parmesan or Pecorino to taste. Finish with an extra drizzle of olive oil and a pinch of red pepper flakes if desired.