Penne all'Arrabbiata (Spicy Tomato and Garlic Pasta)

Quick answer

Total time: 26 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Arrabbiata penne briefly cooks garlic and chili in olive oil, then reduces diced tomatoes into a spicy sauce.

Place 2 tbsp of olive oil and 3 thinly sliced garlic cloves in a pan over low heat, cooking slowly until the garlic becomes fragrant and takes on a light golden color without burning. Stir in 1 tsp of red chili flakes for about 10 seconds to bloom the spice in the oil, ensuring the flakes do not turn black or bitter from excessive heat. Add 300g of crushed tomatoes and 0.5 tsp of sugar, simmering uncovered for about 8 minutes until the sauce reduces to a thick consistency that will coat each penne tube. Combine the cooked penne and the reserved 1/2 cup of pasta water in the pan, tossing vigorously over high heat for 1 minute until the sauce emulsifies and clings to the pasta.

Ingredients

servings

IngredientAmountUnit

penne180 gg

crushed tomatoes300 gg

garlic3 eaea

olive oil2 tbsptbsp

red chili flakes1 tsptsp

parsley1 tbsptbsp

salt1 tsptsp

sugar½ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Boil 180g of penne in a large pot of water with 1 tsp of salt, cooking for 1 minute less than the package directions until al dente, and set aside 1/2 cup of pasta water.
2

Control

Place 2 tbsp of olive oil and 3 thinly sliced garlic cloves in a pan over low heat, cooking slowly until the garlic becomes fragrant and takes on a light golden color without burning.
3

Step

Stir in 1 tsp of red chili flakes for about 10 seconds to bloom the spice in the oil, ensuring the flakes do not turn black or bitter from excessive heat.
4

Control

Add 300g of crushed tomatoes and 0.5 tsp of sugar, simmering uncovered for about 8 minutes until the sauce reduces to a thick consistency that will coat each penne tube.
5

Finish

Combine the cooked penne and the reserved 1/2 cup of pasta water in the pan, tossing vigorously over high heat for 1 minute until the sauce emulsifies and clings to the pasta.
6

Finish

Adjust the seasoning with salt if necessary and garnish with 1 tbsp of freshly chopped parsley to provide a cool, herbal contrast to the lingering heat of the chili flakes.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Three sliced garlic cloves cooked gently before a 10-second chili bloom
Finish cue: Place 2 tbsp of olive oil and 3 thinly sliced garlic cloves in a pan over low heat, cooking slowly until the garlic becomes fragrant and takes on a light golden color without burning.