Penne Arrabbiata Recipe (Spicy Italian Pasta)

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2

Ingredients:

• 200g penne pasta

• 2 tablespoons olive oil

• 3–4 cloves garlic, finely chopped

• 1–2 dried red chilies (or 1 tsp red chili flakes)

• 1 can (400g) crushed tomatoes (or 2 cups fresh pureed tomatoes)

• Salt, to taste

• Freshly ground black pepper, to taste

• Fresh parsley or basil, chopped (for garnish)

• Optional: Parmesan cheese, for topping

Instructions:

• Boil a pot of salted water and cook the penne until al dente. Reserve a little pasta water, then drain.

• In a pan, heat olive oil over medium heat. Add the chopped garlic and red chili flakes or dried chilies. Sauté until fragrant but not burnt (about 30 seconds to 1 minute).

• Pour in the crushed tomatoes, stir, and simmer the sauce for 8–10 minutes until it thickens slightly.

• Add salt and black pepper to taste.

• Toss the drained penne into the sauce and stir to coat well. Add a splash of pasta water if the sauce needs thinning.

• Cook everything together for another 1–2 minutes so the flavors blend well.

• Serve hot, garnished with fresh parsley or basil and optional Parmesan.

Tips:

• Use San Marzano tomatoes for a richer flavor if available.

• Adjust the amount of chili to your spice preference — “arrabbiata” means “angry,” so it should be bold and spicy!

• This dish is naturally vegan, but you can add Parmesan for extra richness.