Penne All’arrabbiata: The Pasta That Spices Up Your Life
Minimal Ingredients, Maximum Flavor: Tomatoes, garlic, chili, olive oil, and penne.
Print Recipe
Ingredients
- 12-16 oz penne pasta
- 2 tbsp olive/avocado oil
- 3 garlic cloves finely chopped (the more, the merrier, IMO)
- 1/2 tsp red chili flakes or less if you’re a spice newbie
- 1 can 28 oz crushed tomatoes
- 1 tsp cooking sherry
- 2 heaping tsp brown sugar
- Salt to taste
- Fresh parsley and grated Parmesan for garnish because we’re extra like that
Instructions
- In a skillet, heat oil over medium heat. Add garlic, cook for about a minute then add chili flakes, and cook for a few seconds being careful not to burn.
- Stir in the crushed tomatoes, sherry, brown sugar, salt and pepper and let the sauce simmer for 10 minutes. Season with salt to taste.
- Cook your penne in salted boiling water. Reserve 1 cup of pasta water and drain the rest. Add 1/4-1/2 cup of the pasta water to your sauce.
- Toss the cooked penne in the sauce. If it’s too thick, add more of that reserved pasta water for a silky finish.
- Serve hot with a shower of Parmesan, a sprinkle of parsley, and maybe a side of garlic bread if you’re feeling fancy.
Notes
Pro Tips for Pasta Greatness
- Al Dente Always: Overcooked pasta is the enemy of happiness.
- Don’t Skimp on Olive Oil: This is not the time to use that mystery bottle in the back of your pantry.
- Level Up with Anchovies: Feeling adventurous? A couple of anchovy fillets in the sauce will blow your mind (and your taste buds).