Penne all’Arrabbiata (spicy tomato pasta)Nagi
A classic spicy Italian pasta dish made with penne tossed in a rich chili-garlic tomato sauce, ready in just 25 minutes for a satisfying and fiery meal.
Equipment
- 1 Mixing bowl for tossing pasta and sauce
Ingredients
Main Ingredients
- 400 g Penne or ziti or other short or long pasta
- 1 tablespoon Kosher salt for boiling pasta
- 4 tablespoon Extra virgin olive oil
- 3 cloves Garlic finely minced
- 1 Red cayenne pepper chopped with seeds
- ½ teaspoon Chili flakes
- 800 g Canned crushed tomatoes
- 1 ¼ teaspoon Kosher salt for sauce
- ¼ teaspoon Black pepper
- ½ teaspoon White sugar only if tomatoes are too acidic
- Parmesan finely grated, garnish
- 2 teaspoon Parsley finely chopped, garnish
Instructions
Instructions
- Boil water in a large pot with 1 tablespoon salt and cook pasta until al dente. Reserve ½ cup of pasta water before draining.
- In a large pan, heat olive oil over medium heat. Add garlic, cayenne, and chili flakes and sauté until garlic is golden (~1 minute).
- Pour in crushed tomatoes, add salt, black pepper, and sugar if needed. Simmer sauce on medium for 15 minutes until thickened.
- Add drained pasta to the sauce along with ½ cup reserved pasta water. Toss to coat evenly. Adjust with more water if needed.
- Serve immediately with grated Parmesan and chopped parsley if desired.
Notes
Keep leftovers in the fridge for up to 3 days or freeze for longer storage. Store pasta and sauce separately to preserve texture. Garnish with extra chili or chili crisp for more spice.