Penne with Arrabbiata Sauce Yum
  • Serves 4
  • 15 minutes
  • 15 minutes
  • Rating: ★★★


  • 1 lb penne pasta
  • 3 tbsp extra-virgin olive oil, plus more as desired
  • 1 medium clove garlic, crushed
  • 2 tbsp crushed red pepper for a zing; More or less to taste
  • 28oz can whole peeled tomatoes, crushed by hand
  • 2 oz finely grated Parmesan cheese, plus more for serving
  • Small handful minced flat-leaf parsley leaves
  • salt to taste


  1. In a medium saucepan of boiling salted water, cook penne until just short of al dente, about 1 minute less than the package recommends. When finished drain and keep 1 cup of pasta water.
  2. Meanwhile, in a large skillet, combine oil, garlic, and pepper flakes. Cook over medium low heat until garlic is very lightly golden, about 5 minutes.
  3. Add tomatoes, stir to combine, and bring to a simmer.
  4. When pasta is ready, transfer it to sauce.
  5. Add about 1/4 cup pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer.
  6. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer.
  7. Continue cooking pasta until sauce thickens and begins to coat noodles, then remove from heat and toss in cheese and parsley, stirring vigorously to incorporate.
  8. Stir in a drizzle of fresh olive oil, if desired. Season with salt and serve right away, passing more cheese at the table.

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