Penne Arrabiata Recipe

Bring 3 liters of water to a rolling boil in a large pot. Add 1 tablespoon of salt to the boiling water.

Add 350 g penne to the boiling water and cook, stirring occasionally, until very al dente — about 1–2 minutes less than the package instructions (usually 9–11 minutes total). Reserve 1 cup (240 ml) of pasta cooking water before draining.

Drain the penne and set aside briefly while finishing the sauce. Do not rinse.

Prep

Peel and thinly slice 4 cloves of garlic. If using anchovy, finely chop it. Crush the canned tomatoes by hand or break them in a bowl so they’re roughly chopped.

In a large sauté pan or shallow saucepan, heat 3 tablespoons olive oil over medium heat until shimmering but not smoking.

Add sliced garlic and cook gently, stirring, until fragrant and just starting to turn golden — about 1–1.5 minutes. Be careful not to burn the garlic.

Add chopped anchovy (if using) and stir until it dissolves into the oil, about 30 seconds. Add 1.5 tsp red chili flakes (and the additional 1/2 tsp crushed red chili if you want extra heat) and toast briefly for 10–15 seconds to release aroma.

Stir in 1 tablespoon tomato paste and cook for 30 seconds to color and deepen flavor.

Add the crushed canned tomatoes to the pan. Stir, bring to a gentle simmer, and use the back of a spoon to break up any remaining large pieces.

Season with 1/2 teaspoon sugar (optional), 1 teaspoon salt, and 1/4 tsp freshly ground black pepper. Simmer gently, uncovered, for 12–15 minutes until the sauce thickens slightly and the flavors concentrate. Stir occasionally.

Tear or chiffonade 6 of the basil leaves and add them to the sauce in the last 2 minutes of simmering. Taste and adjust salt and chili as needed.

Add the drained penne to the sauce pan and toss to coat. If the sauce seems too thick or dry, add reserved pasta cooking water 1–2 tablespoons at a time until you reach a glossy, clingy consistency (you will likely need 60–120 ml).

Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon extra-virgin olive oil. Heat together for 30–60 seconds so pasta finishes cooking and absorbs sauce.

Divide pasta among 4 plates (servings). Top each portion with grated Pecorino Romano or Parmesan (about 12–15 g per serving) and garnish with remaining basil leaves torn on top.

Serve immediately, with extra chili flakes and cheese on the side if desired.