Penne Allarrabbiata Spicy Pasta (Printable Version)

Penne pasta in a zesty tomato sauce with garlic and chili flakes for a vibrant, bold flavor.

# Components:

→ Pasta

01 - 14 oz penne rigate

→ Sauce

02 - 3 tbsp extra virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1–2 tsp red chili flakes (adjust to heat preference)
05 - 28 oz peeled whole tomatoes (2 cans), crushed by hand or with a fork
06 - 1 tsp sea salt
07 - 1/2 tsp freshly ground black pepper

→ Finishing

08 - 2 tbsp fresh flat-leaf parsley, finely chopped
09 - Extra virgin olive oil, for drizzling

# Method Steps:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente following package directions. Reserve 1/2 cup of pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and chili flakes. Sauté gently until fragrant, about 1 minute without browning the garlic.
03 - Add crushed tomatoes, sea salt, and black pepper. Simmer uncovered for 12 to 15 minutes, stirring occasionally until sauce thickens slightly.
04 - Add drained penne to the skillet with sauce. Toss thoroughly, adding reserved pasta water as needed to loosen and evenly coat pasta.
05 - Remove from heat. Stir in chopped parsley and drizzle with extra virgin olive oil.
06 - Serve hot, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can have restaurant-quality dinner on the table faster than you'd think possible.
  • The heat builds gently rather than shouting at you, and you control exactly how much fire you want in your bowl.
  • It's proof that you don't need cream, cheese, or fancy techniques to make something genuinely crave-worthy.
02 -
  • Never brown your garlic—the moment it turns golden you've crossed into bitter territory, and no amount of tomatoes will bring it back.
  • The pasta water is your secret weapon; it's what makes the sauce cling to the pasta instead of sliding around in the bowl.
  • Taste as you build the sauce, not after—this way you're making decisions rather than trying to fix something that's already gone too far.
03 -
  • Reserve your pasta water before you drain anything—and then use it generously; you can always add more but you can't get it back once the pasta is sitting in the colander.
  • The chili flakes bloom and release their oils into the olive oil, so give them those early seconds in the pan to wake up fully before the tomatoes go in.
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