Description
Penne Arrabbiata is a classic authentic Italian spicy pasta recipe featuring al dente penne tossed in a vibrant and flavorful sauce made from San Marzano tomatoes, garlic, fresh cayenne pepper, and fresh herbs. This dish is quick to prepare, packed with bold flavors, and perfect for those who enjoy a little heat in their pasta.
Ingredients
Scale
Pasta
- 1 lb penne pasta (good quality, Italian made pasta)
Arrabbiata Sauce
- 5 Tbsp extra virgin olive oil (like Lucini)
- 4 cloves fresh garlic
- 1 fresh cayenne pepper (remove seeds for less heat or use dried flakes, add more for extra spice)
- 1 Tbsp fresh Italian parsley (chopped, or dried)
- 24 oz San Marzano Pomodoro tomatoes (can, DOP certified)
- 3 leaves fresh basil
- 2 tsp Kosher salt (adjust as needed for the sauce)
- Additional salt for pasta water
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions, stirring occasionally. Keep the pasta cooking while you prepare the sauce.
- Prepare the Sauce Base: In a large sauté pan, heat the extra virgin olive oil over medium heat. Add the minced garlic, fresh cayenne pepper, and chopped parsley. Cook until the garlic turns golden and fragrant, being careful not to burn it.
- Puree the Tomatoes: Use an immersion blender directly in the canned San Marzano tomatoes to puree them until smooth. Avoid lifting the blender while processing to prevent splashing.
- Cook the Sauce: Increase the heat to high and add the pureed tomatoes to the pan with the garlic and pepper. Cover with a lid initially and bring to a simmer. Once simmering, remove the lid and let the sauce cook quickly, stirring often, until it thickens. Season with salt to taste.
- Add Fresh Basil: Once the sauce is thickened and flavorful, remove the pan from heat and stir in the fresh basil leaves.
- Drain the Pasta: When the penne is al dente (firm but not crunchy), reserve one cup of pasta water and drain the pasta. There are two methods to do this: use a slotted spoon to transfer pasta directly to the sauce or drain in a colander then add to the sauce.
- Toss Pasta with Sauce: Add the drained pasta to the sauce in the pan. Over low heat or the still-warm burner, gently stir until the pasta is evenly coated. If needed, add some reserved pasta water to loosen the sauce and help it cling to the noodles.
- Serve and Garnish: Plate the pasta in bowls to retain heat longer. Garnish with additional chopped parsley and serve with extra hot pepper if desired. Enjoy with fresh crusty bread for ‘la scarpetta’—sopping up the delicious sauce.
Notes
- This authentic Italian spicy pasta recipe can be prepared in under 20 minutes, making it perfect for a quick weeknight dinner.
- Use high-quality imported Italian pasta and San Marzano tomatoes for the most authentic flavor.
- Adjust the spiciness by removing seeds from the cayenne pepper or adding dried chili flakes.
- Do not pour sauce over plain pasta; always toss pasta with the sauce to marry the flavors better.
- Serving in a bowl instead of a plate helps keep the pasta warm longer.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 9 g
- Sodium: 1117 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 79 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg
