Penne Arrabbiata

Arrabbiata means "angry" in Italian—a nod to the fiery chili heat that defines this Roman classic. Penne holds a quick sauce of garlic, crushed red pepper, and bright San Marzano tomatoes for a spicy weeknight staple.

Serves 4

Estimate for one serving

• 520 cal
• 16g protein
• 78g carbs
• 17g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 12 oz penne pasta
• 1/4 cup extra-virgin olive oil
• 6 cloves garlic cloves
• 1 1/2 tsp crushed red pepper flakes
• 1 (28 oz) can canned whole peeled San Marzano tomatoes
• 1 tsp kosher salt
• 1/4 cup fresh parsley
• 1/2 cup Pecorino Romano or Parmesan cheese

Instructions

1. 1Bring a large pot of well-salted water to a boil for the pasta.
2. 2While water heats, thinly slice the garlic cloves.
3. 3Heat olive oil in a large skillet or Dutch oven over medium heat.
4. 4Add sliced garlic and crushed red pepper flakes; cook 1–2 minutes until garlic is fragrant and just beginning to turn golden (do not brown).
5. 5Pour in the can of tomatoes with their juice. Crush tomatoes gently with a wooden spoon.
6. 6Add kosher salt. Simmer sauce uncovered on medium-low for 12–15 minutes, stirring occasionally, until slightly thickened.
7. 7Meanwhile, cook the penne in boiling water until 1–2 minutes shy of al dente according to package directions.
8. 8Reserve pasta cooking water, then drain the pasta.
9. 9Add drained penne directly to the simmering sauce along with chopped fresh parsley.
10. 10Toss vigorously over medium heat for 1–2 minutes, adding reserved pasta water a few tablespoons at a time until sauce coats the pasta nicely.
11. 11Taste and adjust salt or chili flakes if desired.
12. 12Serve immediately in warm bowls, topped with grated Pecorino Romano or Parmesan cheese and extra parsley.