Ingredients
Scale
- 400g penne pasta
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red chili flakes (adjust to spice preference)
- 400g canned crushed tomatoes
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil, add the penne pasta, and cook until al dente according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Incorporate red chili flakes and cook for an additional 30 seconds.
- Pour in crushed tomatoes, season with salt, and simmer for 10-15 minutes, allowing the flavors to meld.
- Add cooked penne to the spicy tomato sauce, toss to ensure even coating, and cook together for 2-3 minutes.
Notes
- Leftover arrabbiata penne can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat, use gentle heat and add a splash of water or olive oil to maintain sauce consistency. Avoid freezing for best flavor and texture.
- Customize spice level by adjusting red chili flakes according to taste preferences.
- For a creamier version, stir in a splash of coconut milk or dairy cream just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 5mg