Penne AllArrabbiata Classic (Print Version)

Penne pasta tossed in a bright, bold tomato sauce with garlic, chili flakes, and fresh parsley.

# What You'll Need:

→ Pasta

01 - 14 ounces penne rigate

→ Sauce

02 - 3 tablespoons extra virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1–2 teaspoons red chili flakes
05 - 28 ounces canned peeled whole tomatoes, crushed
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper

→ Finishing

08 - 2 tablespoons fresh flat-leaf parsley, finely chopped
09 - Extra virgin olive oil, for drizzling

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and red chili flakes. Sauté gently for about 1 minute until garlic is fragrant but not browned.
03 - Add crushed tomatoes, sea salt, and black pepper to the skillet. Simmer uncovered for 12 to 15 minutes, stirring occasionally until sauce slightly thickens.
04 - Add the drained pasta to the sauce. Toss well, adding a splash of reserved pasta water if needed to loosen the sauce and coat the pasta evenly.
05 - Remove from heat. Stir in chopped parsley and drizzle with extra virgin olive oil. Serve hot, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • It's ready in 30 minutes flat, which means weeknight dinners that actually taste like you tried.
  • The chili heat builds in such a satisfying way that you'll find yourself craving it constantly.
  • It's naturally vegan and dairy-free, yet nobody will feel like they're missing anything.
02 -
  • If your sauce tastes sharp and acidic instead of sweet, it hasn't simmered long enough—those 12–15 minutes aren't optional, they're when the magic happens.
  • Don't use a heat higher than medium or your garlic will brown and turn bitter before the tomatoes have a chance to do anything.
03 -
  • Toast your chili flakes in the oil for just long enough to wake them up—this brings out their fruity notes instead of a flat, one-dimensional heat.
  • Don't skip crushing the tomatoes by hand; you'll taste the difference, and it takes thirty seconds.
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