Name: Spicy Penne All'Arrabbiata
Cook time: 15 min
Total time: 15 min
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

Craving spice? 🌶️ Dive into this vibrant Penne All’Arrabbiata!

This Spicy Penne All’Arrabbiata is the ultimate comfort food! With just a few simple ingredients, create a dish that’s bursting with flavor and heat! 🌶️👌 Ready in just 30 minutes! 🍽️🔥

⏱ Time: 15 min

👥 Servings: 4

📊 Level: Easy

🥗 10 ingredients

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

Total Time 15

Servings: 4

Course: Main Course

Calories: 400

Ingredients Method Notes

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

Method

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.