Spicy Arrabbiata Pasta Classic (Print Version)

Classic Italian pasta tossed with spicy tomato sauce, garlic, and parsley. Ready in just 30 minutes.

# What You’ll Need:

→ Pasta

01 - 14 oz penne pasta

→ Sauce

02 - 2 tablespoons extra-virgin olive oil
03 - 4 garlic cloves, finely sliced
04 - 1 to 2 teaspoons crushed red pepper flakes
05 - 28 oz canned whole tomatoes, crushed
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 1 teaspoon sugar (optional)

→ Finishing Touches

09 - 2 tablespoons chopped fresh parsley
10 - 1.5 oz freshly grated Parmesan cheese (optional)
11 - Additional olive oil, for drizzling

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 minute until fragrant, avoiding browning.
03 - Stir in crushed red pepper flakes and toast for 30 seconds to release flavor.
04 - Add crushed tomatoes, sea salt, black pepper, and sugar if using. Simmer for 10 to 12 minutes, stirring occasionally, until sauce thickens slightly.
05 - Taste and adjust seasoning as desired. Add additional chili flakes for more heat, if preferred.
06 - Add drained pasta directly to skillet with sauce. Toss gently to coat pasta, incorporating a splash of reserved pasta water for desired sauce consistency.
07 - Remove skillet from heat. Stir in chopped parsley and drizzle lightly with olive oil.
08 - Plate pasta hot, garnishing with freshly grated Parmesan if desired.

# Additional Tips::

01 -
  • Uses ingredients you likely have in your pantry already
  • Ready to serve in half an hour from start to finish
  • Simple steps but delivers restaurant: worthy Italian flavor
  • Easily made vegetarian or vegan by skipping the cheese
  • Cooks in one big skillet so cleanup stays easy
02 -
  • Naturally vegetarian and easy to make vegan
  • Packed with fiber and nutrients from tomatoes and parsley
  • Pasta water is the secret to a glossy emulsified sauce
  • Arrabbiata means angry in Italian referring to the punchy spiciness
03 -
  • Choose a high quality olive oil for real depth especially if serving vegan
  • Reserving pasta water is not a step to skip it creates restaurant style emulsified sauce
  • Taste as you go since chili heat can vary between brands

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