Penne all Arrabbiata Dish (Printable)

Penne pasta in a vibrant tomato sauce with garlic and chili flakes, topped with fresh parsley.

# What You’ll Need:

→ Pasta

01 - 14 oz penne rigate

→ Sauce

02 - 3 tbsp extra virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1–2 tsp red chili flakes, adjusted to taste
05 - 28 oz (2 cans) peeled whole tomatoes, hand-crushed
06 - 1 tsp sea salt
07 - 1/2 tsp freshly ground black pepper

→ Finishing

08 - 2 tbsp fresh flat-leaf parsley, finely chopped
09 - Extra virgin olive oil, for drizzling

# How-To:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and chili flakes; sauté gently until fragrant, about 1 minute, avoiding browning.
03 - Add crushed tomatoes, sea salt, and black pepper. Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly.
04 - Transfer drained penne to the sauce. Toss thoroughly, adding reserved pasta water as needed to loosen and evenly coat the pasta.
05 - Remove from heat, stir in chopped parsley, and drizzle with extra virgin olive oil. Serve immediately, optionally garnished with more parsley.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you've been cooking all day.
  • The chili heat builds in waves, warming you from the inside out.
  • Naturally vegan and dairy-free without tasting like a compromise.
  • One pan, one pot, barely any cleanup for such bold flavor.
02 -
  • Garlic burns faster than you think when you're distracted; keep the heat medium and stay nearby.
  • That pasta water isn't waste—the starch is what makes the sauce cling and feel luxurious instead of oily.
  • Tasting as you build matters more here than in dishes with cream or cheese to hide mistakes.
03 -
  • Reserve pasta water before draining—it's starch that acts like glue, binding sauce to noodles in ways plain water never could.
  • Don't skip the finishing drizzle of olive oil; it's not luxury, it's structure, the thing that makes the dish feel complete and voluptuous on your tongue.
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