Penne alla Arrabbiata
Persoglio 3 drammi sacri 1874.djvu by G.Musso · Public domain
Penne alla Arrabbiata is a fiery Italian pasta dish known for its bold flavors and spicy kick. Perfect for those who enjoy a bit of heat, this classic recipe combines al dente penne with a savory tomato sauce infused with garlic, chili flakes, and olive oil for an authentic and satisfying meal.
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1-2 tsp red pepper flakes (adjust to taste)
- 1 (28 oz) can crushed tomatoes
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley (optional)
- Grated Parmesan cheese (optional, for serving)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
- 3
Pour in the crushed tomatoes, stir well, and season with salt and black pepper to taste.
- 4
Bring the sauce to a simmer and cook uncovered for 10-15 minutes, stirring occasionally, until it thickens slightly.
- 5
Add the cooked penne pasta to the sauce, tossing gently to coat all the noodles evenly.
- 6
Cook for an additional 2-3 minutes to allow the flavors to meld.
- 7
Remove from heat and sprinkle with chopped parsley if using.
- 8
Serve hot, topped with grated Parmesan cheese if desired.