Arrabbiata Sauce with Penne
If you’re looking for a pasta dish that packs a punch, look no further than Arrabbiata Sauce with Penne. This classic Italian recipe is not only delicious but also incredibly easy to prepare. With its vibrant flavors and a hint of heat from crushed red pepper flakes, Arrabbiata Sauce is a fantastic way to elevate your weeknight dinners. Toss it with penne, and you’ve got a comforting meal that will satisfy your cravings. Let’s dive into the details of making this mouthwatering dish!
Why Arrabbiata Sauce with Penne is Worth Your Time
Arrabbiata Sauce with Penne is more than just a meal; it’s an experience. The sauce is known for its fiery flavor, emanating from the red pepper flakes, which give it a signature kick. The San Marzano tomatoes form the perfect base, providing sweetness and acidity that balances the heat beautifully. When paired with penne, the sauce clings to the pasta perfectly, ensuring every bite is bursting with flavor. This dish is quick to make, making it ideal for busy weekdays, yet impressive enough for a dinner party. Plus, it’s vegetarian and can be easily adapted to suit your taste!
The Essentials
- 1 pound penne – A hearty pasta shape that holds sauce well.
- 1/4 cup extra virgin olive oil – Adds richness and depth to the sauce.
- 1/2 yellow onion, diced (or 1 teaspoon onion powder) – Provides a savory base flavor.
- 6-8 cloves garlic, minced – Essential for a robust and aromatic sauce.
- 1-3 teaspoons crushed red pepper flakes – Adjust to your heat preference.
- 2 tablespoons tomato paste – Enhances the tomato flavor and adds thickness.
- 128 oz. can San Marzano whole tomatoes with juices – The star of the sauce; they are sweet and flavorful.
- 1 teaspoon dried oregano – Adds an earthy note.
- 1/2 teaspoon EACH dried thyme, salt – For seasoning.
- 3 tablespoons minced fresh basil (or 1 tablespoon dried) – Freshens up the sauce.
- 2 tablespoons minced fresh parsley (or 2 teaspoons dried) – For garnish and flavor.
- Pecorino Romano or Parmesan cheese – For serving, adds a salty finish.
Tools of the Trade
- Large pot – For boiling pasta.
- Skillet or saucepan – To cook the sauce.
- Wooden spoon – For stirring the sauce and pasta.
- Colander – To drain the pasta.
- Knife and cutting board – Essential for chopping onion and garlic.
Arrabbiata Sauce with Penne — Do This Next
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a boil. Once boiling, add 1 pound of penne and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the penne and set aside.
Step 2: Sauté the Aromatics
In a large skillet or saucepan, heat 1/4 cup of extra virgin olive oil over medium heat. Add the diced yellow onion (or onion powder if using). Sauté until the onion becomes translucent, about 5 minutes. Add the minced garlic and crushed red pepper flakes, stirring for another 1-2 minutes until fragrant.
Step 3: Add the Tomato Paste
Stir in the tomato paste, allowing it to cook for a minute or two to deepen its flavor. This step is crucial for achieving a rich sauce.
Step 4: Incorporate the Tomatoes
Pour in the 128 oz. can of San Marzano whole tomatoes along with their juices. Use a wooden spoon to break up the tomatoes into smaller pieces. Add 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon salt. Stir everything together and bring the sauce to a simmer.
Step 5: Simmer to Perfection
Reduce the heat to low and let the sauce simmer for about 20-30 minutes. This allows the flavors to meld beautifully. Stir occasionally and taste for seasoning, adjusting as necessary.
Step 6: Combine Pasta and Sauce
Once the sauce has thickened and the flavors are well-developed, add the cooked penne directly to the sauce. Toss to coat the pasta evenly, adding some reserved pasta water a little at a time if the sauce is too thick.
Step 7: Finish with Fresh Herbs
Stir in 3 tablespoons of minced fresh basil and 2 tablespoons of minced fresh parsley. These herbs will brighten up the sauce and add a fresh touch.
Step 8: Serve and Enjoy
Serve the Arrabbiata Sauce with Penne hot, garnished with freshly grated Pecorino Romano or Parmesan cheese. Enjoy the delightful balance of flavors and the perfect hint of heat!
Spring–Summer–Fall–Winter Ideas
- Spring: Add asparagus or peas for a fresh, green touch.
- Summer: Toss in cherry tomatoes and fresh mozzarella for a caprese twist.
- Fall: Incorporate roasted butternut squash for a seasonal flavor.
- Winter: Serve with a side of garlic bread for a cozy meal.
Frequent Missteps to Avoid
- Not using quality tomatoes: San Marzano tomatoes make a significant difference in flavor.
- Overcooking the pasta: Aim for al dente to prevent mushy penne.
- Skipping the simmering step: Allowing the sauce to simmer is crucial for developing deep flavors.
- Neglecting to adjust seasoning: Always taste your sauce before serving to enhance the flavors.
Best Ways to Store
Store any leftover Arrabbiata Sauce with Penne in an airtight container in the refrigerator for up to 3 days. To freeze, let the pasta cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop, adding a splash of water if necessary.
Frequently Asked Questions
Can I make Arrabbiata Sauce ahead of time?
Absolutely! This sauce tastes even better the next day as the flavors continue to meld. Prepare it in advance and store it in the refrigerator until you’re ready to serve.
Is Arrabbiata Sauce always spicy?
The level of spiciness can vary based on how many crushed red pepper flakes you use. Adjust the amount according to your preference for heat.
What can I serve with Arrabbiata Sauce with Penne?
This dish pairs wonderfully with a simple green salad, garlic bread, or roasted vegetables. You can also serve it with grilled chicken or shrimp for added protein.
Can I use a different type of pasta?
Yes! While penne is traditional, you can use any pasta shape you prefer, such as rigatoni, spaghetti, or fusilli. Just adjust the cooking time accordingly.
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Bring It to the Table
Arrabbiata Sauce with Penne is a dish that not only satisfies the palate but also brings a warmth to the dining experience. Serve it at your next gathering, and you’ll have friends and family coming back for seconds. The beautiful tomato-red sauce, the aromatic herbs, and the comforting texture of penne come together to create a meal that’s both simple and elegant. Enjoy this flavorful, comforting dish that’s sure to become a staple in your home!
Arrabbiata Sauce with Penne
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Once boiling, add 1 pound of penne and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the penne and set aside.
- In a large skillet or saucepan, heat 1/4 cup of extra virgin olive oil over medium heat. Add the diced yellow onion (or onion powder if using). Sauté until the onion becomes translucent, about 5 minutes. Add the minced garlic and crushed red pepper flakes, stirring for another 1-2 minutes until fragrant.
- Stir in the tomato paste, allowing it to cook for a minute or two to deepen its flavor. This step is crucial for achieving a rich sauce.
- Pour in the 128 oz. can of San Marzano whole tomatoes along with their juices. Use a wooden spoon to break up the tomatoes into smaller pieces. Add 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon salt. Stir everything together and bring the sauce to a simmer.
- Reduce the heat to low and let the sauce simmer for about 20-30 minutes. This allows the flavors to meld beautifully. Stir occasionally and taste for seasoning, adjusting as necessary.
- Once the sauce has thickened and the flavors are well-developed, add the cooked penne directly to the sauce. Toss to coat the pasta evenly, adding some reserved pasta water a little at a time if the sauce is too thick.
- Stir in 3 tablespoons of minced fresh basil and 2 tablespoons of minced fresh parsley. These herbs will brighten up the sauce and add a fresh touch.
- Serve the Arrabbiata Sauce with Penne hot, garnished with freshly grated Pecorino Romano or Parmesan cheese. Enjoy the delightful balance of flavors and the perfect hint of heat!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This sauce tastes even better the next day as the flavors meld.
- Freeze for up to 3 months; thaw in the refrigerator overnight before reheating.
