Penne All’arrabbiata Recipe
Make Penne All’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
To finish
Method
Pasta
- 1
Bring water to a rolling boil
Pour 4 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 penne
Add 400 g penne rigate to the boiling salted water and cook, stirring occasionally, until just shy of al dente (follow package time minus 1–2 minutes). Reserve 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta and set aside.
Arrabbiata sauce
- 3
Prepare garlic
Peel and thinly slice 4 garlic cloves. Measure crushed red pepper flakes and chop parsley so they are ready.
- 4
Bloom garlic and chili
In a large sauté pan or skillet, warm 3 tablespoons extra-virgin olive oil over medium heat. Add the sliced garlic and 1 teaspoon crushed red pepper flakes. Cook gently, stirring, until the garlic is fragrant and just turning pale golden (about 1–1½ minutes). Do not let it brown or it will taste bitter.
- 5
Add tomatoes
Crush the 800 g whole peeled tomatoes by hand or with a spoon and add them to the pan (include juices). Add 1 tablespoon tomato paste if using and stir to combine. Bring mixture to a gentle simmer over medium-low heat.
- 6
Simmer and season
Let the sauce simmer gently, uncovered, for 15–20 minutes, stirring occasionally, until it thickens slightly. Season with 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon sugar if the tomatoes taste too acidic. Taste and adjust seasoning and heat (add more red pepper flakes if you prefer it spicier).
- 7
Finish sauce with parsley
Stir in the 2 tablespoons chopped fresh parsley off the heat to preserve its brightness.
To finish and serve
- 8
Combine pasta and sauce
Return the pan with the sauce to medium heat. Add the drained penne to the sauce and toss to combine. Add reserved pasta cooking water, a few tablespoons at a time, to loosen the sauce and help it cling to the pasta until you reach a glossy, cohesive consistency (use about 1/4–1/2 cup / 60–120 ml as needed). Cook together for 1–2 minutes so the pasta finishes cooking in the sauce.
- 9