Penne all'Arrabbiata (spicy tomato pasta)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
567 kcal
-
Course
Main Course
-
Cuisine
Italian
Penne all'Arrabbiata (spicy tomato pasta)
Description
This recipe starts by gently cooking garlic, cayenne pepper, and chili flakes in extra virgin olive oil to release their flavors and build a spicy base. Crushed canned tomatoes along with salt and black pepper are added, and the sauce simmers for about 15 minutes to develop a balanced acidity and depth. If needed, a small amount of sugar can be added to offset tomato acidity, depending on the tomato quality.
Meanwhile, penne pasta is cooked in salted boiling water, and just before draining, pasta water is reserved to help thicken and bind the sauce to the pasta. The pasta is then tossed in the Arrabbiata sauce with the reserved water, ensuring a silky coating that clings well to the penne.
Parmesan cheese is finely grated over the top before serving, and chopped parsley can be sprinkled as an optional garnish to introduce a fresh herbal note. This dish delivers a medium to medium-high level of spiciness, which can be adjusted by deseeding the cayenne pepper or modifying the amount of chili flakes.
Leftovers keep well in the refrigerator for 3 to 4 days and can be reheated gently.
Ingredients
- 400g/ 14oz penne pasta or other pasta of choice (short or long, or ziti pasta
- 1 tbsp kosher salt for cooking pasta, cooking salt
Arrabiata sauce:
- 4 tbsp extra virgin olive oil
- 3 garlic finely minced, cloves
- 1 cayenne pepper finely chopped (with seeds) (Note 2, red, chilli
- 1/2 tsp chili flakes red pepper flakes
- 800g / 28 oz crushed tomato canned
- 1 1/4 tsp kosher salt cooking salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar , only if needed (Note 3)
Serving:
- parmesan , finely grated
- 2 tsp parsley optional, finely chopped
Instructions
- Sauté - Heat oil in a large pot over medium heat. Add garlic and stir for 10 seconds. Add cayenne and chilli flakes. Cook for 1 minute, or until garlic is light golden.
- Add tomato, salt and pepper. Rinse out the tomato cans with the water and add into the pot.
- Simmer - Turn up the heat to high, stir, then once it comes to a simmer, turn back down to medium heat and simmer for 15 minutes. (Taste check at 10 min – if sour, add the sugar.)
- Cook pasta - Meanwhile, bring a large pot of water to the boil with the 1 tablespoon of salt. Add pasta and cook per packet directions.
- Save water – Just before draining, give the pot a big stir (to agitate the starch) then scoop out 1 cup of the water and set aside. (Note 4) Drain pasta.
- Toss – Add pasta into the sauce along with 1/2 cup of the pasta cooking water. Toss well (still on the stove) until the pasta is coated with the pasta sauce. Use extra pasta cooking water if needed, to loosen.
- Serve - Divide between bowls and serve immediately with parmesan and parsley, if using.
Notes
- Spiciness is medium to medium-hot; reduce by removing cayenne seeds or omitting cayenne and adjusting chili flakes to taste.
- Only add sugar if needed to balance tomato acidity, depends on tomato brand quality.
- Reserving pasta water is essential to help sauce bind to pasta and avoid watery sauce.
- Leftovers keep in the fridge for 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567cal | 28% |
| Carbohydrates | 91g | 30% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 1011mg | 42% |
| Potassium | 846mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 524IU | 10% |
| Vitamin C | 20mg | 22% |
| Calcium | 97mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
