Cook and Scale
Penne all'Arrabbiata
4 servings · 25 min total
Fiery and fast: penne in a garlicky tomato sauce spiked with chili, finished with parsley. Roman weeknight heat.
Ingredients
- 400 g penne
- 4 tbsp olive oil
- 4 garlic, sliced
- 1 tsp chilli flakes
- 700 g passata
- fresh parsley to taste
- salt to taste
Contains: Gluten
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
Simmer the arrabbiata sauce — Pour in the passata, season with salt, and simmer for 15 minutes until the sauce is thick and glossy.
- 3.
Cook the penne al dente — Meanwhile cook the penne in salted boiling water for 11 minutes until al dente, then drain.
- 4.
Toss pasta with the sauce — Toss the penne through the sauce for 1 minute, scatter with chopped parsley and serve.