Pasta Arrabbiata
Italian
Arrabbiata pairs a short, bright tomato sauce with enough chile heat to notice in the first bite. It’s a useful recipe for pantry nights because a can of crushed tomatoes already has the right consistency to simmer while the pasta boils.
Penne is handy here because the sauce catches in its ridges and ends. Other short shapes work well if you give them a minute in the skillet with the sauce before serving.
- Servings (recipe yield)
- 4 servings
- Prep time
- 5 min
- Cook time
- 20 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source recipe, where available.
Ingredients
- 1 lb penne or other pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp, or to taste red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 2 tbsp parsley, chopped
- optional grated Pecorino or Parmesan
- to taste salt
Instructions
- Cook the penne in salted water until just shy of al dente. Scoop out a mug of cooking water, then drain.
- Warm the olive oil over medium-low heat. Stir in the minced garlic and chile flakes. As soon as they smell fragrant, pour in the crushed tomatoes and simmer for 10 to 15 minutes.
- Toss the pasta with the sauce over low heat. Add a splash of cooking water if the sauce is too thick to coat the penne. Finish with parsley and optional grated cheese.
Source: Public Domain Recipes · klisurovi4 · Recipe source · Public-domain source license