Penne Arrabbiata
A spicy Penne Arrabbiata made with penne pasta, olive oil, garlic, red pepper flakes, San Marzano tomatoes, and optional cheese and parsley.
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Servings: 6
Ingredients
- 1 tbsp salt for the pasta water
- 16 oz penne pasta
- 4 tbsp olive oil
- 4 cloves garlic thinly sliced
- 1 to 2 tsp crushed red pepper flakes adjusted to taste
- 1 can crushed San Marzano tomatoes 28 oz
- 1 ½ tsp salt for seasoning
- Freshly ground black pepper to taste
- 1 ½ tsp sugar optional, to balance acidity
- Freshly grated Parmesan cheese or Pecorino Romano optional, for topping
- 2 tbsp chopped fresh parsley optional, for garnish
Instructions
Prepare the pasta water.
- Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
Cook the pasta.
- Add the penne pasta to the boiling water and cook until al dente, following the package instructions.
Reserve pasta water.
- Before draining the pasta, reserve approximately 1 cup of the pasta cooking water. Drain the pasta and set aside.
Heat the olive oil.
- In a large skillet, heat the olive oil over medium heat.
Sauté the garlic.
- Add the thinly sliced garlic to the skillet and sauté for 1 to 2 minutes, or until lightly golden. Do not allow the garlic to burn.
Toast the red pepper flakes.
- Stir in the crushed red pepper flakes and cook for approximately 30 seconds to release their flavor.
Add the tomatoes.
- Add the crushed San Marzano tomatoes to the skillet and stir to combine with the garlic, oil, and red pepper flakes.
Simmer the sauce.
- Allow the sauce to simmer for 15 minutes, stirring occasionally, until slightly thickened and the flavors have blended.
Season the sauce.
- Season with 1 ½ teaspoons salt and freshly ground black pepper to taste. Add sugar, if needed, to balance the acidity of the tomatoes.
Combine pasta and sauce.
- Add the drained penne to the skillet and toss until the pasta is evenly coated with the arrabbiata sauce.
Adjust the consistency.
- Add reserved pasta water a little at a time, as needed, until the sauce reaches the desired consistency and clings to the pasta.
Serve.
- Divide the Penne Arrabbiata into serving bowls or plates.
Garnish.
- Top with freshly grated Parmesan cheese or Pecorino Romano, if desired. Garnish with chopped fresh parsley, if using.
Enjoy.
- Serve immediately while warm.
Notes
To make this recipe gluten-free, replace the regular penne pasta with certified gluten-free penne.
Cook the gluten-free pasta according to the package instructions, as cooking times and textures may vary by brand.
Confirm that the crushed San Marzano tomatoes, red pepper flakes, Parmesan or Pecorino Romano, and seasonings are certified gluten-free.
Use clean cookware, utensils, colanders, and serving tools to prevent cross-contamination.
Reserve gluten-free pasta water before draining, as it will still help loosen and bind the sauce.
If serving with bread, pair the pasta with certified gluten-free garlic bread or a gluten-free side salad.