Arrabbiata Pasta
A quick and spicy Italian pasta dish featuring a robust tomato sauce with garlic and red pepper flakes.
Ingredients
For the Sauce
- 3 tablespoons olive oil Quality olive oil for best flavor
- 3 large cloves garlic, minced Fresh garlic is recommended
- 1 teaspoon red pepper flakes Adjust according to spice preference
- 2 cans finely chopped tomatoes with juices (13.5 fluid ounce each) Preferably high-quality canned tomatoes
- 1 teaspoon brown sugar (optional) Balances acidity if desired
- to taste salt and pepper Season according to taste
- to taste freshly grated parmesan cheese For serving
For the Pasta
- 8 ounces uncooked penne Can substitute with other pasta shapes
Instructions
Preparation
- Heat the olive oil in a medium-sized pot over medium-high heat.
- Add the minced garlic to the hot oil and sauté for about a minute, being careful not to brown it.
Cooking
- Stir in the red pepper flakes, then mix in the finely chopped tomatoes along with their juices. If desired, add the brown sugar.
- Reduce heat to medium-low and let the sauce simmer for about 15 minutes, stirring occasionally.
- In another large pot, fill with water and add a generous amount of salt. Bring to a boil and cook the penne pasta al dente as per the package instructions.
- Drain the pasta, reserving some of the pasta water.
- Season your sauce with salt and pepper to taste, then toss the drained pasta into the pot with the sauce. Add reserved pasta water if the sauce is too thick.
- Serve hot, garnished with freshly grated parmesan cheese.
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Notes
For variations, consider adding sautéed vegetables or protein such as grilled chicken or shrimp. Leftovers can be stored in an airtight container in the refrigerator for up to three days.