Unleash your inner Italian chef with our bold and fiery Penne all’Arrabbiata recipe! Hailing from the Lazio region of Italy, this classic pasta dish, whose name literally translates to ‘angry penne’, is renowned for its vibrant, spicy tomato sauce. It’s the perfect harmony of robust tomatoes, pungent garlic, and a generous kick from hot chili peppers, creating a truly unforgettable flavor profile.
This recipe guides you through creating an authentic arrabbiata sauce, highlighting the quality of simple ingredients like San Marzano tomatoes, fragrant garlic, and the signature heat of red pepper flakes or fresh chili. You’ll discover how to achieve a sauce that beautifully clings to the ridged penne pasta, ensuring every bite delivers that delightful, spicy punch.
Penne all’Arrabbiata is not just for spice lovers; it’s a testament to quick, flavorful Italian cooking. It’s a fantastic choice for a speedy weeknight dinner, ready in about 30 minutes, or a vibrant addition to a casual gathering with friends. Whether you’re a seasoned cook or new to Italian cuisine, this recipe will empower you to create a restaurant-quality meal at home. Prepare to savor the bold flavors of Rome!
Ingredients
1lb penne pasta
16oz San Marzano tomatoes, chopped
2 cloves of garlic, minced
1/4 cup torn basil leaves
1 tsp crushed red pepper flakes
Olive oil
Method
Cook pasta according to directions to al dente.
Meanwhile heat a tbsp of olive oil in a pan over low heat.
Add the garlic and cook for 1 minute.
Add the crushed red pepper flakes and tomatoes, cover, and cook for 10-15 minutes, until thickened.
Drain pasta and add to the sauce and toss to coat.
Serve topped with the torn basil.
