Penne All'arrabbiata Recipe
Penne Served in a Zesty Tomato Sauce
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Ingredients
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Pasta
Arrabbiata Sauce
Method
Pasta
- 1
Bring water to a boil
In a large pot bring 4 liters (about 1 gallon) of water to a vigorous boil. Add 1 tablespoon salt to season the water.
- 2
Cook penne
Add 1 lb penne to the boiling water and cook according to package instructions until al dente (usually 10–12 minutes). Stir occasionally to prevent sticking. Reserve 1 cup (240 ml) of pasta cooking water before draining.
- 3
Drain the penne in a colander and set aside. Do not rinse.
Arrabbiata Sauce
- 4
Heat oil and infuse with garlic and chili
While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large skillet or sauté pan over medium heat. Add the thinly sliced 4 garlic cloves and 1 teaspoon red chile flakes (and the optional thin-sliced fresh red chili if using). Sauté gently, stirring constantly, until the garlic is fragrant and just beginning to turn golden (about 1–2 minutes). Do not let the garlic brown too much or it will taste bitter.
- 5
Develop tomato base
Stir in 1 tablespoon tomato paste and cook for 30–45 seconds to deepen the flavor. Pour in the 28 oz canned crushed tomatoes and stir to combine. Bring the mixture to a gentle simmer.
- 6
Simmer and season
Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly. Stir in 1 teaspoon sugar if tomatoes taste too acidic. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning.
- 7
Finish sauce with herbs
Remove the sauce from heat and stir in torn fresh basil leaves (about 8 leaves) and 2 tablespoons chopped parsley, reserving a little parsley for garnish.
- 8
Combine pasta and sauce
Add the drained penne to the skillet with the sauce. If the sauce seems tight, add 1/2 to 1 cup of the reserved pasta cooking water a few tablespoons at a time to loosen and help the sauce cling to the pasta. Toss over low heat for 1–2 minutes until pasta is evenly coated and the sauce is glossy.
- 9