Penne all'Arrabbiata

• 12 oz penne pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh basil, chopped
• Grated Parmesan cheese for serving

Steps

1. 1 Cook the penne in a large pot of boiling salted water until al dente, then drain, reserving 1/2 cup pasta water.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Stir in crushed tomatoes, red pepper flakes, salt, and black pepper.
5. 5 Simmer the sauce for about 10 minutes, stirring occasionally.
6. 6 Toss the cooked penne into the sauce, adding reserved pasta water as needed to loosen.
7. 7 Stir in fresh basil and cook for an additional minute.
8. 8 Serve immediately with grated Parmesan cheese.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add cooked chicken or shrimp for extra protein.
• Stir in a handful of spinach for a nutrient boost.

Substitutions

• If penne isn't available, use any short pasta shape like rigatoni or fusilli.
• Substitute fresh basil with dried oregano if needed.

Pairings

• Chianti wine
• Garlic bread

Nutrition

Tips

• Adjust the amount of red pepper flakes to control the spice level.
• For an extra kick, add a dash of chili oil before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to maintain saucy consistency.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight and reheat gently on the stove.

Serving Suggestions

• Pair with a fresh green salad for a balanced meal.
• Serve with crusty bread to mop up every last bit of sauce.

FAQ