Go Back
homemade Penne alla Arrabbiata photo

Penne alla Arrabbiata

A classic spicy tomato pasta with garlic, chiles, and Pecorino for a quick, flavorful weeknight meal.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 35 minutes
Servings 6 people

Equipment

  • Saucepan
  • Large Pot
  • Wooden Spoon
  • Colander

Ingredients
  

  • 2 cloves garlic minced
  • 1 or 2 red chiles of choice, finely chopped; adjust for spice level
  • 2 tablespoons extra virgin olive oil
  • 15 ounces tomato purée or tomato sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 14 ounces whole-grain penne
  • parsley fresh, finely chopped, for garnish
  • 1/4 cup Pecorino Romano or Parmesan grated, optional

Instructions
 

  • Heat 2 tablespoons olive oil in a saucepan over medium heat.
  • Add the minced garlic and chopped chiles and sauté until the garlic is fragrant and just turning golden, about 1–2 minutes; do not burn.
  • Pour in the 15 ounces of tomato purée, stir, then reduce heat to low–medium and simmer the sauce, uncovered, for about 30 minutes, stirring occasionally.
  • Season the sauce with 1/4 teaspoon salt and 1/4 teaspoon pepper, taste and adjust if needed.
  • Meanwhile, bring a large pot of salted water to a boil over medium-high heat and cook the penne according to package directions until al dente.
  • Reserve about 1 cup of the pasta cooking water, then drain the pasta.
  • Add the drained pasta to the sauce and toss to combine over low heat; add reserved pasta water a little at a time if the sauce seems too thick until desired consistency is reached.
  • Serve sprinkled with chopped parsley and grated Pecorino Romano or Parmesan if using, and drizzle with a little extra virgin olive oil.

Notes

  • Nutrition data includes the optional cheese.