Penne Allarrabbiata Spicy Tomato (Print Version)

Penne tossed in a bright tomato sauce infused with garlic and red chili for a spicy kick.

# 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 to 2 tsp red chili flakes, adjusted to taste
05 - 28 oz canned peeled whole tomatoes, 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 Make It:

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 of pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and red chili flakes; sauté gently until garlic is fragrant but not browned, about 1 minute.
03 - Add crushed tomatoes, sea salt, and black pepper to the skillet. Simmer uncovered for 12 to 15 minutes, stirring occasionally until the sauce thickens slightly.
04 - Add drained penne to the sauce. Toss thoroughly, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
05 - Remove from heat, stir in chopped parsley, and drizzle with extra virgin olive oil. Serve immediately, garnished with additional parsley if desired.

# Additional Tips::

01 -
  • It comes together faster than delivery arrives, yet tastes like you've been cooking all day.
  • The heat from the chili builds gradually instead of hitting you all at once, so it's approachable even if you think you don't like spicy food.
  • There's something deeply satisfying about making something this delicious with ingredients you probably already have.
02 -
  • Don't skip saving the pasta water—it's starchy and emulsifies with the oil to create a silky sauce instead of just a watery mess.
  • Medium heat is your friend here; if the garlic browns before the tomatoes go in, start over because burned garlic tastes bitter and ruins everything.
  • The sauce needs those 12 to 15 minutes of simmering to lose its acidic edge; rushing it means a sharper, less balanced dish.
03 -
  • Keep the heat at medium, not high—faster cooking doesn't make the sauce better, it just makes the garlic burn and the tomato taste sharp and one-dimensional.
  • The best version of this dish happens when you taste constantly, adjusting salt and chili to your preference rather than following the recipe as gospel.
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