Description
This Penne Arrabbiata is a spicy tomato pasta dish that’s easy and quick to make for an Italian dinner. You just need a handful of pantry ingredients to whip up this simple and cozy vegetarian dish.
Ingredients
Units
Scale
- 3 to 4 tablespoons olive oil
- 1 large shallot, finely minced
- 3 garlic cloves, finely minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes (depending on how spicy you like it) or 1 small crushed dried hot red pepper (See Notes)
- 1 tablespoon tomato paste (optional)
- 1 28-oz can whole peeled tomatoes, crushed by hand or with an immersion blender
- 1/2 teaspoon kosher salt, or to taste
- 1 teaspoon pure maple syrup (or granulated sugar, to taste)
- 1/4 cup fresh chopped basil leaves (or flat-leaf parsley)
- 1lb (450g) uncooked penne rigate pasta
- Freshly grated Parmigiano-Reggiano, for serving
Instructions
- Heat the olive oil in a large skillet (or deep saute pan) over medium heat. Once the oil is hot, add the shallot and cook, stirring occasionally for 2 minutes.
- Add the garlic and crushed red pepper flakes (or dried hot red pepper if using) and let cook for 30 seconds until fragrant. Add the tomato paste and let cook for 1 minute (if using).
- Add the canned tomatoes and their juices and salt and stir to combine. Cook the sauce until it comes to a low boil, then reduce the heat to low and let simmer, uncovered, for 15 minutes. The sauce will thicken slightly.
- Optional: If you prefer a super smooth sauce, remove the pan from the heat and use an immersion blender to puree the sauce until your desired consistency is reached.
- Remove from the heat and add the maple syrup (or granulated sugar if using) and fresh basil (or parsley if using). Adjust the seasoning to taste.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the penne pasta until al dente, reserving ½ cup of the pasta cooking water.
- Add the cooked pasta to the sauce and toss well to coat. Add a little of the reserved pasta water, if needed, to help loosen the sauce. Serve immediately garnished with freshly grated Parmigiano-Reggiano or a drizzle of extra virgin olive oil, if desired.
Notes
- Leftover pasta can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet on the stove over medium heat until warmed through, adding a splash of water to loosen the sauce.
- Tomato paste: This adds a deeper, concentrated tomato flavor and naturally thickens the sauce. It’s an optional ingredient.
- Canned Tomatoes: I use canned San Marzano tomatoes for the best texture and flavor. They have a lower water content and break down beautifully in the sauce. If you can’t find canned San Marzano tomatoes, look for a high-quality canned whole peeled tomatoes from Italy.
- Hot red pepper: I love the taste of fresh hot chili peppers, but dried is more convenient. The types of chili peppers you can use include red pepper flakes, Calabrian chilies, Fresno, or cayenne peppers.
- Spice level: If you’re using fresh or dried whole peppers, remember most of the heat lives in the seeds and the white membranes of the chili pepper. Adjust the amount you use (or omit the seeds completely) based on how “angry” you want your pasta sauce. If you’re using a fresh hot red pepper, you can choose to slice it and add it to the sauce if desired.
- Make it vegan: Omit the parmesan cheese and drizzle each bowl of pasta with a little olive oil before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian