Penne all’Arrabbiata (Traditional Italian Spicy Pasta)

Spicy tomato sauce with garlic and chili.

Ingredients

• 400 g (14 oz) penne pasta

• 2 tbsp extra virgin olive oil

• 2–3 cloves garlic, thinly sliced

• 1–2 dried red chili peppers, crushed (to taste)

• 400 g (14 oz) canned crushed tomatoes

• Salt, to taste

• Fresh parsley, chopped (optional)

  
  

Instructions

1. Cook the pasta:Bring a large pot of salted water to a boil. Cook the penne until al dente according to package instructions. Reserve ½ cup of pasta cooking water, then drain.

2. Prepare the sauce:Heat olive oil in a pan over medium heat. Add garlic and crushed chili peppers and sauté briefly until fragrant, being careful not to burn the garlic.

3. Add tomatoes:Pour in the crushed tomatoes and season with salt. Simmer for 10–12 minutes until the sauce thickens slightly.

4. Combine:Add the cooked penne to the sauce and toss well to coat. Add a little reserved pasta water if needed to loosen the sauce.

5. Serve:Serve hot, garnished with chopped parsley if desired.

Tips for Authentic Penne all’Arrabbiata

• Keep the sauce simple—no onions, no cheese, no cream.

• Adjust chili quantity depending on heat preference.

• Use high-quality canned tomatoes for best flavor.