Fiery Penne Arrabbiata
A bold pasta dish featuring penne coated in a spicy tomato sauce infused with garlic and crushed red pepper flakes. The sauce is simmered until thickened, creating a fiery, vibrant coating that clings to the pasta's chewy texture. The final dish is visually lively with a rich red hue and a hint of heat in every bite.
Equipment
- Large pot for boiling pasta
- Sauté pan or skillet
Ingredients
- 400 grams penne pasta preferably al dente
- 4 cloves garlic finely minced
- 1 cup crushed tomatoes canned or fresh
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes adjust to heat preference
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente, then drain and set aside.
- Heat the olive oil in a sauté pan over medium heat until it shimmers and starts to gently crackle.
- Add the minced garlic to the hot oil, cooking for about 30 seconds until fragrant and just beginning to turn golden, releasing a warm aroma.
- Stir in the crushed red pepper flakes and cook for another 15 seconds, letting the oils absorb their fiery aroma.
- Add the crushed tomatoes to the pan, stirring to combine with the garlic and chili flakes. Bring the sauce to a gentle simmer, allowing it to thicken for about 7-10 minutes while bubbling softly.
- Once the sauce has thickened slightly and developed a rich red hue, season with salt to taste and stir well.
- Add the cooked penne to the skillet, tossing gently to coat each piece evenly in the spicy tomato sauce. Let it cook together for another minute so the flavors meld.
- Turn off the heat and serve the fiery penne arrabbiata hot, garnished with fresh herbs or cheese if desired.
Notes
Adjust the red pepper flakes to your desired spice level. Using high-quality canned tomatoes enhances flavor. Serve immediately for the best fiery experience.