Learn how to make Penne All’Arrabbiata the classic way! Al dente penne pasta is tossed in a spicy Italian tomato sauce and garnished with fresh parsley. All you need is 8 simple ingredients!
Ingredients You’ll Need
- Penne pasta: The traditional shape for arrabbiata sauce as it gives the sauce the perfect nooks and crannies to ensure spicy sauce in every bite!
- Olive oil: The classic cooking oil of choice in Italian cuisine. If needed, quality avocado oil works well in its place.
- Fresh garlic: Infuses the foundation of the pasta dish with a garlicky aroma and pungency. It’s a must for authentic flavor!
- Red pepper flakes: The key ingredient that gives the arrabbiata sauce its signature heat and a bit of smokiness.
- Tomato paste: Adds a concentrated tomato flavor that enhances the richness and depth of flavor of tomato sauce.
- Crushed tomatoes: Adds a fresh, tangy tomato flavor with a consistent, thick texture. Make sure to use crushed tomatoes, like San Marzano tomatoes, not diced tomatoes or tomato sauce.
- Sugar: A small amount of sugar will balance the acidity in the tomatoes and slightly cut the heat from the red pepper flakes.
- Fresh parsley: Used for garnish, adding a burst of freshness and color to the final spicy dish. Fresh basil is also a great alternative!
How to Make Penne All’Arrabbiata
- Sauté the garlic and red pepper flakes. Heat the olive oil in a large skillet over medium heat. Once warm, add the garlic and red pepper flakes. Sauté for 1-2 minutes, or until the minced garlic cloves begin to slightly brown.
- Caramelize the tomato paste. Add the tomato paste and sauté for another 2 minutes, until the tomato paste darkens in color.
- Add tomatoes, sugar, and salt. Add in the crushed tomatoes, sugar, and sea salt. Stir together and bring the mixture to a simmer. Simmer on low heat for 15 minutes, stirring occasionally.
- Cook the pasta al dente. While the spicy tomato sauce simmers, bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente.
- Toss the pasta in the spicy sauce. Reserve 1 cup of pasta cooking water before draining the pasta. Then add the cooked pasta and 1/2 cup of reserved pasta water to the sauce. Stir together until the pasta is evenly coated in the sauce, adding more pasta water as necessary.
- Serve. Serve penne arrabbiata immediately while warm with vegan parmesan cheese and freshly chopped parsley, and enjoy!
Find the full printable recipe here: Penne All’Arrabbiata (Spicy Tomato Pasta)
