Penne allarrabbiata spicy tomato (Printable View)

Penne tossed in a fiery tomato sauce infused with garlic and chili flakes for bold, bright flavors.

# What You'll Need:

→ Pasta

01 - 14 oz penne rigate

→ Sauce

02 - 3 tbsp extra virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1–2 tsp red chili flakes, adjust to taste
05 - 28 oz peeled whole tomatoes (2 cans), crushed
06 - 1 tsp sea salt
07 - 1/2 tsp freshly ground black pepper

→ Finishing

08 - 2 tbsp fresh flat-leaf parsley, finely chopped
09 - Extra virgin olive oil, for drizzling

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and chili flakes. Sauté gently until fragrant but not browned, about 1 minute.
03 - Add crushed tomatoes, sea salt, and black pepper. Simmer uncovered for 12–15 minutes, stirring occasionally until sauce thickens slightly.
04 - Add drained penne to sauce. Toss well, adding reserved pasta water if needed to loosen sauce and coat pasta evenly.
05 - Remove from heat. Stir in chopped parsley and drizzle with extra olive oil. Serve hot, garnished with additional parsley if desired.

# Expert Tips:

01 -
  • It's ready in 30 minutes, which means weeknight dinner that feels intentional, not rushed.
  • The heat builds slowly and feels earned rather than aggressive—comfort food with a spark.
  • Somehow tastes like you spent hours in the kitchen when you really didn't.
02 -
  • Don't let the garlic brown—it turns bitter and ruins the whole thing, so keep the heat honest and stay in the kitchen while it cooks.
  • That pasta water isn't an afterthought; it's what transforms the sauce from separated and oily to silky and coat-able, so always reserve it.
  • The sauce will seem thin when you first simmer it, but that's okay—it thickens slightly and then gets better when you toss the hot pasta into it.
03 -
  • If you're cooking for multiple people, make the sauce first and keep it warm; cook the pasta fresh and toss it in right before serving so everything tastes bright and hot.
  • Keep a stick of fresh parsley growing on your kitchen shelf or windowsill—it takes up almost no space and makes you feel like you have your life together.
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