Spicy Arrabiata Penne
-
8 Ingredients
-
20 min total
-
Serves Serves 4
-
Easy
-
Italian
-
Vegetarian
Recipe byThe ZestyPlate Kitchen
Penne tossed in a fiery garlic and tomato sauce with chilli flakes and basil, finished with Parmigiano-Reggiano. Ready in minutes.
Penne all'arrabbiata is Italy at its most direct: penne in a quick tomato sauce that gets its punch from garlic and chilli. The name translates as angry, a nod to the heat coming off the chilli flakes. It is vegetarian, built from store-cupboard staples and exactly the kind of pasta you want on a weeknight.
Jump to recipe
Prep 5 min
Cook 15 min
Total 20 min
Easy
Scale:
- 1 pound Penne Rigate
- 1/4 cup Olive Oil
- 3 cloves Garlic
- 1 tin Chopped Tomatoes
- 1/2 teaspoon Red Chilli Flakes
- 1/2 teaspoon Italian Seasoning
- 6 leaves Basil
- sprinkling Parmigiano-Reggiano
Tags:
Pasta Curry
Preparation
- Bring a large pot of water to the boil. Add kosher salt, then the pasta, and cook to the packet timing, about 9 minutes.
- In a large skillet over medium-high heat, add the olive oil and heat until it shimmers. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, chilli flakes, Italian seasoning and salt and pepper to taste. Bring to the boil and cook for 5 minutes, then take off the heat and stir in the chopped basil.
- Drain the pasta and add it to the sauce. Finish with flakes of Parmigiano-Reggiano and a little more basil, and serve warm.
Tips from the ZestyPlate Kitchen
- Cook the garlic gently so it turns fragrant rather than burning and turning bitter.
- The chilli flakes are yours to dial up or down depending on how angry you want it.
- Keep back a splash of pasta water to loosen the sauce so it clings to the penne.
- Stir the fresh basil in at the end to keep it bright.
Frequently Asked Questions
Arrabbiata means angry in Italian, a reference to the fiery heat the chilli flakes give the sauce.
Yes, just use fewer chilli flakes. The garlicky tomato sauce is lovely even with only a faint warmth.
Penne is the classic choice, since its ridges grab the sauce, but rigatoni, fusilli or any short pasta works just as well.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!