Easy Arrabbiata Pasta Recipe
Spicy, garlicky tomato sauce clings to al dente penne for a bold weeknight pasta. Ready in about 30 minutes.
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Servings:
Ingredients
Main Ingredients
- 12 oz penne pasta, dry
- 2 tbsp extra-virgin olive oil
- 4 clove garlic, thinly sliced
- 1.25 tsp crushed red pepper flakes adjust to heat preference
- 1 tbsp tomato paste
- 28 oz canned crushed tomatoes
- 1.25 tsp kosher salt plus more for pasta water
- 0.5 tsp black pepper, freshly ground
- 0.5 cup reserved pasta cooking water
- 0.25 cup chopped fresh parsley or basil
- 0.5 cup grated Parmesan cheese plus more for serving
Instructions
Preparation Steps
- Boil a big pot of salted water. Cook the penne until just al dente.
- Scoop out 1/2 cup pasta water. Drain the pasta.
- Warm the olive oil in a wide skillet over medium heat.
- Stir in garlic and red pepper flakes. Cook until fragrant, about 45 seconds.
- Add tomato paste. Cook, stirring, 1 minute to darken slightly.
- Pour in the crushed tomatoes. Season with salt and black pepper.
- Simmer, stirring occasionally, until thickened, 10 to 12 minutes.
- Toss in the drained pasta and a splash of reserved water. Stir until glossy and coated.
- Fold in the herbs and half the Parmesan. Adjust salt or heat to taste.
- Serve hot with the remaining Parmesan.
Notes
For extra heat, add another pinch of red pepper flakes or a spoon of Calabrian chili paste. For a silkier finish, stir in a pat of butter with the pasta water. Leftovers keep up to 3 days in the fridge; reheat gently with a splash of water.
This recipe is an original creation inspired by classic Easy Arrabbiata Pasta Recipe flavors. All ingredient ratios and instructions are independently developed.