Penne all’arrabbiata (Spicy Tomato Pasta)

Here’s a classic Penne all’Arrabbiata recipe — a fiery Italian pasta dish made with simple ingredients and bold flavors:

Serves: 2–3
Prep time: 5 minutes
Cook time: 20 minutes

200–250g (7–9 oz) penne pasta
2 tablespoons extra virgin olive oil
3–4 garlic cloves, thinly sliced
1–2 teaspoons red chili flakes (adjust to taste)
400g (14 oz) canned peeled tomatoes (or crushed tomatoes)
Salt, to taste
Fresh parsley, chopped (for garnish)
Optional: Grated Parmigiano-Reggiano (not traditional but commonly added outside Italy)

Cook the pasta
Bring a large pot of salted water to a boil. Cook the penne until al dente according to package instructions. Reserve about ½ cup of pasta water, then drain.
Make the sauce
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until just golden (not browned).
Add chili flakes
Stir in the red chili flakes and cook for 30 seconds to release their flavor.
Add tomatoes
Crush the canned tomatoes by hand or with a spoon if whole. Add them to the skillet. Simmer for 10–15 minutes, stirring occasionally. Season with salt.
Combine pasta and sauce
Add the drained pasta to the sauce. Toss well to coat, adding a splash of reserved pasta water if the sauce is too thick.
Garnish and serve
Sprinkle with chopped fresh parsley. Serve immediately, optionally with grated cheese (if you’re not a purist 😄).