Penne Arrabbiata
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
5
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Calories
488 kcal
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Course
Main Course
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Cuisine
Italian
Penne Arrabbiata
Description
Penne Arrabbiata begins with cooking penne rigate pasta until tender. Meanwhile, olive oil is heated and infused with garlic and red pepper flakes, creating a fragrant base. Canned whole peeled tomatoes are crushed into the pan along with tomato paste, simmering to develop a sauce with bright tomato flavor and moderate heat. Fresh chopped basil is stirred in off heat for herbal freshness.
The cooked pasta is combined with the sauce, tossed to coat evenly. The dish is served immediately, topped with freshly grated Parmesan or Pecorino cheese, adding salty depth, and finely chopped parsley for freshness. The red pepper flakes provide a gentle kick, adjustable to taste.
Variations include substituting spaghetti for penne, adding meats such as ground beef or sausage, or incorporating grilled vegetables to enrich the dish. The arrabbiata sauce can be prepared in advance and frozen, reheating gently when ready to serve with freshly cooked pasta.
Ingredients
- 1 pound penne rigate pasta
- 3 Tablespoons olive oil
- 3 cloves garlic
- 1/4 teaspoon red pepper flakes depending on how spicy you want it, crushed
- 1 28 ounce can whole peeled tomatoes (or 1 1/2 cups fresh chopped tomatoes)
- 2 Tablespoons tomato paste
- 6 basil chopped, fresh leaves
- 1/2 cup Parmesan Cheese or pecorino cheese), for topping, freshly grated
- 1/3 cup parsley finely chopped), for topping, fresh chopped
Instructions
- Cook pasta in a large pot of boiling water, according to package instructions, until tender.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring for 30 seconds.
- Add tomatoes, crushing them roughly with the back of a wooden spoon, and tomato paste.
- Bring to a simmer over low heat and cook for 5-10 minutes. Remove from heat and add fresh chopped basil.
- When pasta is cooked, drain the water and add it to the sauce. Toss well. Taste and add more red pepper flakes or salt and pepper, if needed.
- Serve immediately topped with a generous portion of grated pecorino or parmesan cheese and fresh chopped parsley.
Notes
- Freeze cooled arrabbiata sauce in freezer-safe containers for 2-3 months; reheat gently before serving.
- Substitute spaghetti noodles for penne to make arrabbiata spaghetti.
- Add ground meat, sausage, shrimp, or chorizo for protein variety.
- Incorporate grilled vegetables like zucchini, peppers, or onions for extra texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 76g | 25% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 456mg | 19% |
| Potassium | 617mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 22.4mg | 25% |
| Calcium | 199mg | 20% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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