Penne arrabbiata recipe
This dish is quick, flavorful, and packs a bit of heat. You can adjust the chili flakes depending on how spicy you like it. Enjoy!
Servings 4
Ingredients
- 400 g penne pasta
- 2 tbsp olive oil
- 1 large garlic clove
- 1-2 tsp red chili flakes or 1 large dried chili pepper adjust to taste
- 1 can 400g/14 oz crushed tomatoes (or 4-5 fresh tomatoes, chopped)
- Salt and pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente.
- While the pasta cooks, heat the olive oil in a large pan over medium heat.
- Add the whole garlic and the chili pepper (or flakes) and sauté for about 1-2 minutes until fragrant then turn the heat to low.
- Let the oil infuse with the garlic and chili pepper for another 3-4 minutes on very low heat. To enhance the infusion tilt the pan on one side (see picture).
- Pour in the crushed tomatoes or tomato pssata and bring the sauce to a simmer. Let it cook while the pasta cook, stirring occasionally. Season with salt and pepper to taste. If the sauce thickens too much, add a bit of the pasta water to reach your desired consistency.
- When the pasta is done, remove the garlic and chili pepper from the sauce.
- Add the pasta to the sauce and toss to coat the penne in the spicy tomato sauce. If the sauce is too thick, you can always add more pasta water to smoothen the sauce.
- You can garnish your dish with some parsley if you like, but usually it's served plain and hot.
