Fiery Chili Arrabbiata Penne

Arrabbiata means "angry" in Italian, a nod to the fiery kick of crushed red pepper that defines this Roman classic. Penne catches a quick garlic-chili oil and bright San Marzano tomato sauce finished with pecorino and basil.

Serves 6 · 10 min prep · 25 min cook

Estimate for one serving

• 425 cal
• 15g protein
• 62g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb penne pasta
• ¼ cup extra-virgin olive oil
• 6 garlic cloves
• 1½ tsp crushed red pepper flakes
• 28 oz can crushed San Marzano tomatoes
• 2 tbsp tomato paste
• 1½ tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ cup fresh basil leaves
• ¾ cup grated pecorino Romano cheese
• ¼ cup chopped fresh parsley

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil over high heat. Add the penne and cook until just shy of al dente, stirring once or twice so the tubes do not stick, about 1 minute less than the package time.
2. 2While the pasta cooks, warm the olive oil in a wide 12-inch skillet over medium heat until it shimmers. Thinly slice the garlic and add it to the oil along with the red pepper flakes.
3. 3Cook the garlic and flakes, stirring constantly, until the garlic turns pale gold and the oil smells fragrant and spicy, 60 to 90 seconds; do not let the garlic brown or it will turn bitter.
4. 4Stir in the tomato paste and cook 30 seconds to caramelize slightly. Pour in the crushed tomatoes, season with salt and black pepper, and bring the sauce to a lively simmer.
5. 5Reduce heat to medium-low and let the arrabbiata bubble gently, uncovered, for 8 to 10 minutes until it thickens and the oil begins to separate at the edges. Taste and adjust heat with another pinch of flakes if you want more fire.
6. 6Reserve starchy pasta water, then drain the penne. Immediately tip the pasta into the skillet with the sauce.
7. 7Toss vigorously over medium heat for 1 to 2 minutes, adding splashes of reserved pasta water as needed so every tube is glossy and coated. The sauce should cling without pooling.
8. 8Tear the basil leaves and fold them in off the heat along with half the pecorino. The residual heat will wilt the basil and melt the cheese into the sauce.
9. 9Transfer to a large warm serving bowl or platter. Shower with the remaining pecorino and the chopped parsley. Serve family-style so guests can help themselves while the pasta is still steaming.