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Homemade Penne alla Arrabbiata image

Penne alla Arrabbiata

This Penne alla Arrabbiata is full of bold flavors! A quick, one-pot meal that brings the heat and delights your taste buds.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 2 cloves garlic minced
  • 1-2 red chilis finely chopped
  • 2 tablespoons extra virgin olive oil
  • 15 ounces tomato puree can
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
For the Pasta:
  • 14 ounces whole-grain penne
  • 1/4 cup Pecorino Romano or Parmesan cheese grated (optional)
  • Fresh parsley finely chopped

Equipment

  • Large pot for boiling pasta
  • Skillet for the sauce
  • Wooden spoon or spatula
  • Cutting Board
  • Knife
  • Measuring Cup and Spoons
  • Serving dish or bowls

Method
 

Cooking Instructions:
  1. Step 1: Begin by filling a large pot with water and bringing it to a boil. Once boiling, add a pinch of salt and the whole-grain penne. Cook according to package instructions until al dente, usually around 10-12 minutes.
  2. Step 2: While the pasta is cooking, heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add the minced garlic and chopped red chilis, stirring for about 1-2 minutes until fragrant. Be careful not to let the garlic burn.
  3. Step 3: Once the garlic is aromatic, pour in the 15 ounces of tomato puree. Stir well to combine, allowing the flavors to meld. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the sauce simmer gently for about 5-7 minutes.
  4. Step 4: Once the penne is cooked, reserve a cup of pasta water, then drain the pasta. Add the drained penne to the skillet with the sauce and toss to combine. If the sauce is too thick, gradually add a bit of the reserved pasta water until you reach your desired consistency.
  5. Step 5: Remove the skillet from heat and serve the Penne alla Arrabbiata in bowls. Garnish with freshly chopped parsley and a sprinkle of grated Pecorino Romano or Parmesan cheese, if desired. Enjoy your delicious homemade pasta!

Notes

  • For an extra depth of flavor, consider adding a pinch of red wine to the sauce while it simmers.
  • Fresh basil can also be a lovely addition if you have it on hand.
  • Store leftovers in an airtight container for 3-4 days in the fridge.
  • Freeze in individual portions for up to 3 months for longer storage.
  • Reheat on the stove over low heat, adding water if needed to loosen the sauce.