Description
Penne Arrabbiata is a classic authentic Italian spicy pasta recipe featuring penne pasta tossed in a fiery tomato sauce made with San Marzano tomatoes, garlic, fresh cayenne pepper, and fresh herbs. This dish is quick to prepare, delivering bold, vibrant flavors in under 20 minutes, and is perfect for lovers of spicy Italian cuisine seeking a simple yet satisfying meal.
Ingredients
Scale
Pasta
- 1 lb penne pasta (good quality, Italian made pasta)
Sauce
- 5 Tbsp extra virgin olive oil (like Lucini)
- 4 cloves fresh garlic
- 1 fresh cayenne pepper (remove seeds to reduce heat or use dried flakes; add more for extra spice)
- 1 Tbsp fresh Italian parsley, chopped (or dried)
- 24 oz San Marzano tomatoes (Pomodoro San Marzano dell’Agro Sarnese-Nocerino, canned)
- 3 leaves fresh basil
- 2 tsp Kosher salt (adjust more or less to taste)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil and cook the penne pasta until al dente, stirring occasionally to prevent sticking. Use high-quality Italian pasta for best results.
- Prepare Sauce Base: Meanwhile, heat the extra virgin olive oil in a large sauté pan over medium heat. Add the crushed garlic cloves, fresh cayenne pepper, and chopped parsley to the oil, allowing the garlic to gently soften and turn golden without burning.
- Puree Tomatoes: While the garlic cooks, puree the canned San Marzano tomatoes using an immersion blender right in the can to achieve a smooth sauce texture.
- Cook Sauce: Turn heat up to high and pour the pureed tomatoes into the pan with the sautéed garlic, cayenne, and parsley. Cover with a lid and cook until the sauce begins to simmer, then remove the lid and let it cook over high heat, stirring often.
- Season Sauce: Add Kosher salt to taste, stirring regularly and adjusting seasoning until the sauce thickens slightly and the flavors meld beautifully. Remove from heat and stir in fresh basil leaves.
- Combine Pasta and Sauce: When pasta is al dente, drain it using a slotted spoon or a specialized draining tool, reserving a cup of pasta water. Add the drained pasta directly to the sauce pan, stirring over low heat to combine thoroughly. If the pasta seems dry, add some reserved pasta water to loosen the sauce.
- Serve: Serve the penne arrabbiata warm, preferably in a bowl to retain heat, garnished with extra chopped parsley and an additional hot pepper if desired. Enjoy with crusty bread to savor every bit of the delicious sauce.
Notes
- An authentic spicy Italian pasta dish ready in under 20 minutes.
- Use high-quality Italian pasta for best texture and flavor.
- Adjust the cayenne pepper amount according to your preferred spice level.
- Never dump sauce on top of pasta; always mix pasta and sauce together for authentic taste.
- Save some pasta water to adjust sauce consistency as needed.
- Serving in a bowl helps keep the pasta hot longer.
- Enjoy la scarpetta by dipping fresh crusty bread into the leftover sauce on your plate.
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
