Penne AllArrabbiata Spicy Tomato (Print Version)

Penne tossed in a spicy tomato sauce enriched with garlic and chili flakes for a bold taste.

# 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 heat preference
05 - 28 oz peeled whole tomatoes, crushed by hand or fork
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 Steps:

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 of pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and red chili flakes. Sauté gently until garlic is fragrant and lightly softened, about 1 minute.
03 - Add crushed tomatoes, sea salt, and black pepper to the skillet. Simmer uncovered for 12 to 15 minutes, stirring occasionally until sauce thickens slightly.
04 - Add drained penne to the sauce. Toss thoroughly, adding reserved pasta water as needed to loosen sauce and coat pasta evenly.
05 - Remove from heat. Stir in chopped parsley and drizzle with extra virgin olive oil. Serve hot, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • It's ready in 30 minutes, which means dinner can happen on a regular Tuesday without planning.
  • Three core ingredients do all the heavy lifting—garlic, chili, tomato—so you taste exactly what you're eating.
  • The spice builds quietly, then blooms on your tongue in a way that feels almost alive.
02 -
  • Never brown the garlic—I learned this the hard way, and once you taste the difference, you can't unknow it.
  • Pasta water is not a backup plan; it's essential, so always reserve it before you drain anything.
  • The heat of this dish is alive and changes as it cools, so taste it hot and adjust the spice level while you can still do something about it.
03 -
  • Keep the heat medium—high heat will cause the garlic to brown and the oil to break down before you're ready.
  • Taste the pasta one minute before the package says it's done; there's always a timing difference between your stove and the factory's.
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