Penne Arrabiata Recipe

Boil pasta

Bring a large pot of water (about 4–5 liters) to a rolling boil. Add 1.5 tablespoons kosher salt. Add 400 g penne and cook, stirring occasionally, until just shy of al dente (check package for time and subtract 1 minute). Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta.

Toss and finish

Return the drained pasta to the empty pot or a large sauté pan over low heat. Add 1 tablespoon extra-virgin olive oil and about 1/2–3/4 cup (120–180 ml) of the reserved pasta water and 2–3 ladlefuls of the arrabbiata sauce (see sauce steps). Toss vigorously over low heat until pasta is coated and cooked to desired doneness, adding more reserved water if needed to loosen the sauce. Stir in half of the grated Parmigiano (30 g), adjust seasoning, and transfer to serving bowls. Top each portion with remaining Parmigiano and a light drizzle of olive oil.

Sweat aromatics

In a wide sauté pan or skillet, heat 2 tablespoons extra-virgin olive oil over medium heat until shimmering. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 5–7 minutes. Add the thinly sliced garlic and cook 1–1½ minutes more until fragrant, taking care not to brown the garlic.

Add heat and tomatoes

Stir in 1.5 teaspoons red pepper flakes and 1 tablespoon tomato paste; cook 30 seconds to bloom the paste and spices. Pour in 800 g crushed tomatoes, scraping any browned bits from the pan. Add 1 teaspoon dried oregano, 1 teaspoon granulated sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Bring the sauce to a gentle simmer.

Simmer to develop flavor

Reduce heat to low and simmer the sauce, partially covered, for 12–15 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Taste and adjust heat (add more red pepper flakes to increase spiciness) and salt as needed.

Add olives and herbs

Stir in 120 g pitted black olives (halved) and simmer 2–3 minutes more just to heat the olives through. Turn off the heat and stir in torn basil leaves if using.

Combine with pasta

When the pasta is nearly done (see pasta directions), add 2–3 ladlefuls of the hot sauce directly to the pot or skillet with the drained pasta along with reserved pasta water as needed. Toss to coat and finish cooking the pasta in the sauce for 1 minute so the pasta absorbs flavor. Serve immediately topped with remaining grated Parmigiano and an optional extra pinch of red pepper flakes.