20-Minute Penne Arrabbiata
A quick and spicy Italian classic, Penne Arrabbiata combines fiery tomato sauce, garlic, and fresh herbs for a flavorful vegetarian meal ready in 20 minutes.
Equipment
- large pot
- 1 large skillet or sauté pan
- 1 Wooden spoon
- 1 fine grater or microplane
- Chef’s Knife
Ingredients
- 1 pound penne rigate
- 3 tablespoons olive oil
- 3 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes adjust to taste
- 1 28-ounce can whole peeled tomatoes, or 1 ½ cups fresh chopped tomatoes
- 2 tablespoons tomato paste
- 6 fresh basil leaves chopped
- ½ cup freshly grated Parmesan or Pecorino cheese for topping
- ⅓ cup fresh chopped parsley for garnish
Instructions
- Boil the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Add the penne rigate to the boiling water and stir occasionally to prevent sticking. Cook the pasta according to package instructions until it reaches a firm al dente texture, then drain and set aside, reserving a small cup of pasta water for later use.
- Prepare the Garlic and Spices: While the pasta is cooking, heat olive oil in a large skillet over medium heat until shimmering. Add minced garlic and crushed red pepper flakes, stirring constantly for about 30 seconds to release their aromas without burning. This step ensures the base of your arrabbiata sauce is fragrant and flavorful, providing a subtle, spicy kick.
- Add Tomatoes and Tomato Paste: Pour in the canned whole peeled tomatoes (or fresh chopped tomatoes) and add tomato paste directly into the skillet. Use the back of a wooden spoon to gently crush the tomatoes while stirring to combine evenly with the garlic and oil. Bring the mixture to a low simmer and let it cook for 5–10 minutes, allowing the flavors to meld and thicken naturally.
- Incorporate Fresh Basil: Remove the skillet from the heat and stir in the chopped fresh basil leaves carefully. This preserves their bright color and fragrant aroma while enhancing the overall freshness of the sauce. Taste the sauce and adjust with salt, pepper, or extra red pepper flakes if you prefer more heat.
- Combine Pasta and Sauce: Add the cooked penne to the skillet with the tomato sauce, tossing gently to coat every piece of pasta evenly. If the sauce feels too thick, add a splash of reserved pasta water to achieve a smooth consistency that clings beautifully to the noodles. Ensure the pasta is heated through and well-coated, allowing the flavors to meld perfectly before serving.
- Garnish and Serve: Plate the pasta immediately and generously top with freshly grated Parmesan or Pecorino cheese, followed by a sprinkle of finely chopped parsley. Serve hot, with an optional drizzle of extra olive oil for richness. This presentation adds both visual appeal and layers of fresh flavor, making it perfect for a quick weeknight dinner or casual dinner party.
Notes
- Use high-quality canned tomatoes for the richest flavor, or fresh tomatoes when in season for a brighter taste.
- Adjust crushed red pepper flakes to control spiciness; start small and add more gradually.
- Reserve a small amount of pasta water to loosen the sauce if needed, creating a silky texture that clings to noodles.
- Freshly grated Parmesan or Pecorino elevates the flavor; avoid pre-shredded cheese for best results.
- For a gluten-free option, use your favorite gluten-free penne without altering cooking time significantly.
- The sauce can be made ahead and refrigerated for up to 3 days; add fresh herbs before serving
