Spicy Penne All’Arrabbiata

Spicy Penne All’Arrabbiata

Penne All’Arrabbiata: make this delicious spicy tomato pasta in under 30 minutes. Perfect for a quick weeknight meal!

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Servings 4

Calories 400 kcal

Ingredients

  

• 400 g penne or ziti, or other pasta of choice
• 1 tbsp cooking salt, for cooking pasta
• 4 tbsp extra virgin olive oil
• 3 garlic cloves, finely minced
• 1 red cayenne pepper chilli, finely chopped
• 1/2 tsp chilli flakes
• 800 g canned crushed tomato
• 1 1/4 tsp cooking salt
• 1/4 tsp black pepper
• 1/2 tsp white sugar, only if needed

Instructions

 

• Heat oil in a large pot over medium heat. Add garlic and stir for 10 seconds. Add cayenne and chilli flakes. Cook for 1 minute, until garlic is light golden.
• Add tomato, salt, and pepper. Rinse out the tomato cans with water and add to the pot.
• Turn up heat to high, stir, then simmer on medium heat for 15 minutes. Taste at 10 min – if sour, add sugar.
• In a large pot, boil water with 1 tbsp salt. Add pasta and cook per package directions.
• Just before draining, stir well then scoop out 1 cup of water and set aside. Drain pasta.
• Add pasta to the sauce with 1/2 cup reserved water. Toss well until pasta is coated, adding more water to loosen if needed.
• Divide into bowls and serve immediately with parmesan and parsley, if using.

Notes

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword penne all’arrabbiata

The technique that makes it

The soul of Penne all’Arrabbiata lies in its simplicity and the balance of heat and acidity. The key technique is building the sauce‘s flavor base. Start by gently heating the extra virgin olive oil over medium-low heat. This is crucial to infuse the oil with the garlic and chili without burning them, which would impart a bitter taste. Add the finely minced garlic and the finely chopped fresh red cayenne pepper. Sauté until the garlic is fragrant and just beginning to turn golden, but not brown. This slow infusion releases their aromatic compounds into the oil, creating the foundation of the sauce’s characteristic spicy kick. Next, add the chili flakes to bloom in the hot oil for about 30 seconds; this intensifies their flavor and heat. The crushed tomatoes are then added. The sauce should simmer gently, allowing the flavors to meld and the sauce to thicken slightly. Seasoning with salt and pepper at this stage is important, but taste and adjust carefully, as the tomatoes can vary in acidity and saltiness. A pinch of sugar is optional and serves to temper any excessive acidity from the tomatoes, ensuring a smoother, more balanced flavor profile. Finally, the pasta cooking water is essential. Reserve about a cup of the starchy pasta water before draining the penne. This water, rich in starch, acts as an emulsifier when added to the sauce, helping to bind the oil and tomato, creating a cohesive, glossy coating for the pasta rather than a watery sauce.

Troubleshooting

• Sauce is too watery: Not enough simmering time or insufficient starch from pasta water. Simmer the sauce uncovered for longer to reduce it. Add a splash of the reserved pasta water, a tablespoon at a time, while stirring vigorously to help emulsify and thicken the sauce.
• Sauce is too acidic: The tomatoes used may have been particularly tart. Add a small pinch of white sugar (start with 1/4 tsp) to balance the acidity. Stir well and taste before adding more.
• Garlic or chili is bitter: The garlic and/or chili were likely burned during the sautéing process. This is difficult to fully correct. Next time, use lower heat and cook the aromatics until just fragrant and lightly golden, not brown.
• Pasta is sticking together: Insufficient water for cooking the pasta, or not stirring it immediately after adding it to the boiling water. Ensure you use plenty of salted boiling water and stir the pasta frequently, especially in the first few minutes.

Substitutions

• Penne/Ziti: Any short, tubular pasta like rigatoni, fusilli, or even spaghetti will work. The sauce will cling differently but the flavor remains the same.
• Red Cayenne Pepper: A fresh red chili like a Fresno or Serrano pepper can be used for a similar heat level. For less heat, remove the seeds and membranes. For more heat, use a hotter pepper like a habanero, adjusting quantity.
• Chilli Flakes: Crushed red pepper flakes are standard. You can substitute with a pinch of dried arbol chili powder or a dash of your favorite hot sauce, added towards the end of cooking.
• Canned Crushed Tomatoes: Good quality canned diced tomatoes (pulsed briefly in a blender) or fresh, ripe tomatoes (blanched, peeled, and chopped) can be used, though cooking time may vary. Passata (tomato puree) can also work for a smoother sauce.

Pro tips

Pro tip: Best served immediately while hot!

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