Simple Penne Arrabbiata
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 (Servings)
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Calories
399 kcal
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Course
Side Dish, Main Course
Simple Penne Arrabbiata
Description
This Penne Arrabbiata recipe starts by cooking penne pasta in generously salted water. The sauce is made by heating olive oil, garlic, and crushed red pepper flakes to release aromatics without burning. Tomato paste is added and cooked until deepened in color, then crushed tomatoes, salt, and maple syrup are stirred in and simmered until slightly thickened. The combination delivers a spicy and slightly sweet sauce with a vibrant tomato flavor and a touch of heat from the pepper flakes.
The cooked pasta is then combined with this sauce and optionally topped with vegan parmesan and fresh basil for additional flavor and texture. The sauce's thickness clings well to the penne, creating a satisfying mouthfeel. The level of spice can be adjusted by modifying the amount of red pepper flakes used.
This dish is best served immediately while the sauce remains robust and flavorful. It complements simple side dishes or a green salad and fits well into a casual meal plan for those who enjoy a touch of chili heat with pasta.
To manage spice, start with less crushed red pepper and increase as preferred. Using good quality tomato paste enhances depth of flavor. Nutrition estimates exclude optional toppings but provide a baseline for portion size.
Ingredients
PASTA
- water for boiling
- 1 Tbsp salt (for seasoning the water)
- 10-12 ounces pasta penne is best // gluten-free as needed, of choice
SAUCE
- 2 Tbsp olive oil if oil-free, sub water and add more as needed as it evaporates, plus more for finishing
- 4 cloves garlic minced
- 2-3 tsp crushed red pepper flakes plus more for serving
- 3 Tbsp tomato paste organic, high quality when possible
- 1 (28-ounce) crushed tomatoes we prefer Pomi or San Marzano, canned
- 3 healthy pinches sea salt plus more to taste
- 2-3 tsp maple syrup plus more to taste
FOR SERVING optional
- 1/4 cup vegan parmesan cheese
- basil fresh, chopped or torn
Instructions
- Bring a large pot of generously salted water to a boil for the pasta.
- Heat a large, rimmed skillet or saucepan over medium heat. Once hot, add olive oil, minced garlic, and crushed red pepper flakes. For a milder flavor, use less pepper; for a fiery kick, use the full amount. Cook for about 1 minute, stirring constantly and watching closely to prevent burning.
- Add the tomato paste and stir it into the garlic and red pepper flakes using a spoon or rubber spatula. Cook for 2–3 minutes, until fragrant and the tomato paste deepens in color.
- Add the crushed tomatoes, salt, and maple syrup, then stir to combine. Bring to a gentle simmer, cover, and cook for 20–30 minutes, or until the sauce thickens slightly and the flavors deepen.
- Taste and adjust as needed — add more salt for seasoning, red pepper flakes for extra heat, or a touch of maple syrup to balance the spice. For a richer flavor, stir in a little more tomato paste (a small amount makes a big difference). If the sauce still tastes a bit sharp or underdeveloped, continue simmering, covered, for a few more minutes to let the flavors deepen.
- Meanwhile, once the water reaches a boil, add the pasta and stir to keep it from sticking. Cook until al dente, following the package instructions. Before draining, reserve ½ cup of the pasta water, then drain the pasta.
- Add the cooked pasta to the sauce and toss until evenly coated. If the sauce seems too thick, gradually add the reserved pasta water, 2 tablespoons at a time, until it reaches a smooth, silky consistency that clings to the noodles. You probably won’t need all the water.
- Serve the pasta as is, or top with vegan Parmesan and fresh basil. For an extra kick and a splash of color, sprinkle with additional red pepper flakes.
- Store any leftovers in the refrigerator, covered, for 2–3 days—though it’s best enjoyed fresh. The sauce can be frozen (separately from the pasta) for up to 2 months. Reheat the pasta on the stovetop, adding a splash of water if needed to loosen the sauce.
Notes
- Adjust crushed red pepper flakes to control the heat level; start with 1 teaspoon if sensitive to spice.
- Using high-quality, double-concentrated tomato paste enriches the sauce's flavor.
- Approximate nutrition is based on 10 ounces of rice-based gluten-free penne without optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 399 | 20% |
| Carbohydrates | 74.4g | 25% |
| Protein | 9g | 18% |
| Fat | 9.3g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 578mg | 24% |
| Potassium | 725mg | 15% |
| Fiber | 6.9g | 28% |
| Sugar | 12.2g | 24% |
| Vitamin A | 614IU | 12% |
| Vitamin C | 21.9mg | 24% |
| Calcium | 81.2mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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