Spicy Arrabbiata Penne

Arrabbiata means “angry” in Italian, a nod to the fiery kick red pepper flakes give this Roman tomato classic. Penne rigate traps the garlicky sauce so each bite carries heat, basil, and sharp Pecorino.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 510 cal
• 16g protein
• 74g carbs
• 17g fat
• 3g fiber

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Ingredients

• 12 oz penne rigate
• 1/4 cup extra-virgin olive oil
• 5, thinly sliced garlic cloves
• 1 1/2 tsp red pepper flakes
• 28 oz can crushed tomatoes
• 1 tbsp tomato paste
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/3 cup, torn fresh basil leaves
• 1/2 cup, grated Pecorino Romano
• 1 cup reserved pasta water

Instructions

1. 1Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente, checking a minute early so the tubes stay firm enough to hold sauce.
2. 2While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring constantly, until the edges turn pale gold and the oil is aromatic.
3. 3Sprinkle in the red pepper flakes and toast them in the oil for 20–30 seconds so they bloom and release heat without burning.
4. 4Stir in the tomato paste and cook for another minute until it darkens slightly and coats the garlic.
5. 5Pour in the crushed tomatoes, then season with salt, black pepper, and the pinch of sugar. Stir to combine.
6. 6Bring the sauce to a lively simmer, then reduce heat and cook uncovered for 10–12 minutes, stirring occasionally, until thickened and fiery red.
7. 7Scoop out reserved pasta water, drain the penne, and immediately add the hot pasta to the arrabbiata sauce.
8. 8Toss over medium-low heat, adding pasta water as needed so the sauce loosens and clings inside every penne tube.
9. 9Remove from heat and fold in most of the torn basil. Taste and add more salt or chili heat if desired.
10. 10Serve in warm bowls topped with grated Pecorino and the remaining basil. Offer extra chili flakes at the table for heat lovers.