penne arrabbiata

This spicy Italian Penne Arrabbiata is homemade in 20 minutes! It makes a great vegetarian dish, served with fresh parmesan, basil and parsley. 

Penne Arrabbiata

penne rigate

olive oil

garlic

red pepper

tomatoes

tomato paste

basil leaves (, chopped)

cheese

flat-leaf parsley ((finely chopped), for topping)

Cook pasta in a large pot of boiling water, according to package instructions, until tender. 

Meanwhile, heat olive oil in a large skillet over medium&nbsp;heat. Add garlic and crushed red pepper; cook, stirring for 30 seconds.&nbsp;

Add tomatoes, crushing them roughly with the back of a wooden spoon, and tomato paste.&nbsp;

Bring to a simmer over low heat and cook for 5-10 minutes. Remove from heat and add fresh chopped basil.&nbsp;

When pasta is cooked, drain the water and add it to the sauce. Toss well. Taste and add more red pepper flakes or salt and pepper, if needed.&nbsp;

Serve immediately topped with a generous portion of grated pecorino or parmesan cheese and fresh chopped parsley.

Perfect arrabbiata sauce made in 1 pot with 8 pantry staples. Incredibly spicy, garlicky, vibrant tomato flavor. Gluten-free friendly and naturally vegan.

Easy Penne Arrabbiata

Water

Tbsp salt ((for seasoning the water))

pasta

Tbsp olive oil,

garlic,

2-3 tsp crushed red pepper

tomato

(28-ounce) can crushed tomatoes ((we prefer Pomi or San Marzano))

sea salt,

syrup,

vegan parmesan cheese

Fresh basil, chopped or torn

Bring a large pot of well-salted water to a boil for the pasta.

Heat a large rimmed skillet or saucepan over medium heat. Once hot, add olive oil,  minced garlic, and crushed red pepper flake (for milder spice, start with the lesser quantity — for a serious kick, go with the full amount!). Cook for 1 minute, stirring constantly, and watching carefully not to let it burn.

Add tomato paste and stir into the garlic and red pepper flake (a spoon or rubber spatula works best). Cook until fragrant and the tomato paste has darkened slightly — ~2-3 minutes.

Add crushed tomatoes, salt, and maple syrup and stir. Bring to a very low simmer. Cook, covered, for 20-30 minutes, or until the sauce has reduced slightly and the flavors are deepened.

Taste and adjust flavor as needed, adding more salt to taste, red pepper flake for heat, or maple syrup for sweetness / to balance the spice. A bit more tomato paste can be added for depth of flavor, but a little goes a long way. And if the flavors aren’t quite developed, simmer for just a bit longer (covered) to allow the flavors to deepen.

Meanwhile, when the water in the pot boils, add the pasta and stir to prevent clumps. Cook to al dente according to the package instructions. Reserve 1/2 cup of pasta water then drain the pasta.

Add the cooked pasta to the sauce and stir to coat. If your sauce looks too thick, add pasta water 2 tablespoons at a time until you have a silky sauce that clings to the noodles. You likely won’t need all of the reserved pasta water.

Serve as is or garnished with vegan parmesan cheese and fresh basil. Extra red pepper flakes on top add additional heat and a pop of color.

Store leftovers covered in the refrigerator up to 2-3 days, though best when fresh. Sauce is freezer friendly (when stored separate from the pasta) for up to 2 months. Reheat pasta on the stovetop, adding a bit of water to thin as needed.

https://www.youtube.com/watch?v=vIJSYohUp5E

Perfect arrabbiata sauce made in 1 pot with 8 pantry staples. Incredibly spicy, garlicky, vibrant tomato flavor. Gluten-free friendly and naturally vegan.

Full Recipe: https://minimalistbaker.com/easy-penne-arrabbiata/

Arrabbiata is a spicy, tomato-based sauce originating from the Lazio region of Italy (near Rome). It’s most commonly served with penne pasta as a dish called penne all’arrabbiata.
 
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Easy Penne Arrabbiata | Minimalist Baker Recipes

A classic Italian dish, Penne Arrabbiata is pasta tossed in a spicy tomato sauce and finished off with basil and Parmesan.

Penne Arrabbiata (Spicy Tomato Pasta)

olive oil (extra virgin)

(~100 grams) penne

red chili pepper (sliced

(~200 grams) tomatoes

tsp salt

tsp grounded black pepper

pasta water

basil leaves

tbsp Parmesan cheese (to garnish)

Make a cross on the bottom of each tomato and add them in boiling water. Let simmer for 2-3 mins until you start to see the skin peel. Transfer to a bowl of cold water. Remove the peel and roughly chop the tomatoes.

Heat oil in a pan and toast the garlic. Avoid burning it by cooking it over medium heat.

Sauté the red chili for about a minute to release its flavour.

Then add your tomatoes and let them simmer on medium-low heat for about 6-8 mins.

While the tomatoes are simmering, cook your pasta till al-dente in a large pot of salted water. Reserve ¼ cup of the pasta water.

Don’t wash the pasta otherwise the sauce won’t stick to it. Just drain it and immediately add to your sauce.

Then to your Arrabbiata sauce add the tomato paste, starchy pasta water, salt, grounded black pepper and 6-7 chopped basil leaves. Sauté another 2 minutes and then toss in your pasta immediately after draining. Do not rinse the pasta. Toss well and adjust seasonings.

Finish off with freshly grated Parmesan cheese and remaining fresh basil leaves. Enjoy!

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The most viewed penne arrabbiata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine