Penne allarrabbiata spicy sauce (Printable)

Penne pasta combined with a vibrant tomato sauce infused with garlic and chili flakes for a bold taste.

# What You'll Need:

→ Pasta

01 - 14 oz penne rigate

→ Sauce

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

→ Finishing

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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente following package instructions. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and chili flakes, sauté gently for about 1 minute until fragrant without browning.
03 - Add crushed tomatoes, sea salt, and black pepper to the skillet. Simmer uncovered for 12 to 15 minutes, stirring occasionally until sauce thickens slightly.
04 - Add drained penne to the sauce, tossing to coat evenly. Add reserved pasta water as needed to loosen the sauce and achieve desired consistency.
05 - Remove from heat. Stir in chopped parsley and drizzle with extra virgin olive oil.
06 - Serve immediately, garnished with additional parsley if desired.

# Expert Tips:

01 -
  • It's ready in 30 minutes, which means weeknight dinner doesn't have to be sad or complicated.
  • The heat builds slowly and stays with you in the best way, waking up your palate with every bite.
  • No cream, no cheese required—just pure tomato, garlic, and chili speaking for themselves.
  • It tastes expensive and restaurant-quality but costs almost nothing to make.
02 -
  • Save that pasta water before you drain—it's starchy and salty and it's what turns raw sauce into something that clings and coats instead of pooling at the bottom of the bowl.
  • Don't brown the garlic chasing flavor; pale and fragrant beats golden and burned every time, and burned garlic tastes like regret.
  • The sauce needs those full 12 to 15 minutes to thicken and marry itself into something greater than its parts, so don't rush it even though everything else is fast.
03 -
  • Use a wooden spoon for tossing, not metal—it feels gentler, sounds better, and somehow makes the pasta less likely to break apart.
  • If your sauce seems too thin when you add the pasta, let it simmer together for another two minutes and it'll tighten up as the starch releases.
Go back