Italian · Free recipe
Fiery Penne Arrabbiata
Arrabbiata means angry, and this sauce earns it with a generous hit of dried chilies bloomed in garlicky olive oil before crushed San Marzano tomatoes go in. It simmers just long enough to thicken while the penne cooks, making a spicy, pantry-friendly dinner.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Method
-
Warm the olive oil in a large skillet over medium-low heat, add the garlic and pepper flakes, and cook for 2 to 3 minutes until the garlic is pale gold and the oil turns faintly red.
-
Stir in the tomato paste and cook for 1 minute until it darkens, then add the crushed tomatoes and their juices, 1 teaspoon salt, and the sugar if needed.
-
Simmer uncovered over medium heat for 15 to 18 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate at the edges.
-
Meanwhile, cook the penne in salted water until 1 minute before al dente and reserve 1/2 cup of the water.
-
Transfer the penne to the sauce with a splash of pasta water and toss over medium heat for 1 to 2 minutes so it finishes cooking in the sauce.
-
Stir in the parsley, taste for heat and salt, and serve with pecorino if you like.
Zest note from the test kitchen
Bloom the chilies gently in the oil rather than adding them to the tomatoes; their heat and flavor are fat-soluble, so this step makes the sauce spicy all the way through.
