Penne all'Arrabbiata

Name: Penne all'Arrabbiata
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g penne; 4 tbsp olive oil; 4 garlic; 1 tsp chilli flakes; 700 g passata; fresh parsley to taste; salt to taste

Prep5 minCook20 minTotal25 minDifficultyVery easy

Ingredients

4 servings

Contains: Gluten

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 556.6; total 2226.2
Protein: 16.3 g; total 65.1 g
Carbs: 89.3 g; total 357.4 g
Fat: 15.8 g; total 63 g

Estimated · based on 5 of 7 ingredients

Nutrition data: USDA FoodData Central

Fiery and fast: penne in a garlicky tomato sauce spiked with chili, finished with parsley. Roman weeknight heat.

Start cooking

Method

1
- olive oil 4 tbsp
- garlic 4
- chilli flakes 1 tsp
Infuse oil with garlic and chili — Warm the olive oil with the sliced garlic and chili flakes over low heat for 2 minutes until fragrant but not browned.
2
- passata 700 g
- salt to taste
Simmer the arrabbiata sauce — Pour in the passata, season with salt, and simmer for 15 minutes until the sauce is thick and glossy.
3
- penne 400 g
Cook the penne al dente — Meanwhile cook the penne in salted boiling water for 11 minutes until al dente, then drain.
4
- penne 400 g
- fresh parsley to taste
Toss pasta with the sauce — Toss the penne through the sauce for 1 minute, scatter with chopped parsley and serve.

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