Penne Arrabbiata Recipe

Boil water and cook penne

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 400 g penne and cook until just al dente according to package instructions (usually 9–11 minutes). Stir occasionally to prevent sticking.

Before draining, reserve about 150 ml of the starchy pasta cooking water. Drain the pasta and set aside, keeping it hot.

Infuse oil with garlic and chili

While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large sauté pan over medium heat. Add the 4 thinly sliced garlic cloves and 1 teaspoon crushed red pepper flakes. Sauté gently for 1–2 minutes until the garlic is fragrant and just starting to turn golden — do not let it brown or burn, reduce heat if necessary.

Add tomatoes and season

Add 800 g canned crushed tomatoes and 1 tablespoon tomato paste to the pan. Stir to combine with the garlic-chili oil. Add 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon sugar (if using). Bring to a gentle simmer over medium-low heat.

Simmer the sauce, uncovered, for 10–12 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Taste and adjust seasoning with more salt, pepper or chili flakes to your preference.

Toss pasta with sauce

Add the hot drained penne directly into the pan with the Arrabbiata sauce. Toss well to coat. If the sauce seems too thick or clings without evenly coating the pasta, add reserved pasta cooking water a few tablespoons at a time (up to the reserved 150 ml) until you reach a silky, saucy consistency.

Finish with herbs and cheese

Remove the pan from heat. Stir in about three-quarters of the finely chopped 20 g parsley and tear in the optional basil leaves if using. Drizzle about 1 teaspoon extra-virgin olive oil (optional) and toss. Taste and adjust seasoning. Serve immediately, topped with the remaining parsley and grated Parmesan or Pecorino if desired.