Penne Arrabbiata

Method6 steps · about 12 min

1. 1

   Step 1: Bring a large pot of water to a boil and salt it. Cook the penne until al dente, around 8–10 minutes or according to its packet. Make the sauce in the following steps while it cooks. Before draining the cooked pasta, reserve 60 ml (1/4 cup) of its cooking water.

   Cook penne · 10 minUses Water for boiling pasta, as needed; reserve 60 ml cooking water before draining · Salt for the pasta cooking water, as needed · 400 g dried penne pasta

2. 2

   Step 2: Meanwhile, heat the olive oil (1 tablespoon) in a large skillet. Add the finely sliced garlic (2) and deseeded, sliced red chilli (1) and sauté for around 1 minute, until fragrant.

   Fry garlic and chilli · 1 minUses 1 tablespoon olive oil · 2 garlic cloves, finely sliced · 1 red chilli, seeds removed and finely sliced

3. 3

   Step 3: Add the canned tomatoes and their juice to the garlic and chilli. Swirl all 60 ml can-rinsing water in the empty tomato can and pour it into the sauce. Add a good pinch each of sauce salt and black pepper.

   Uses Garlic and chilli in olive oil · 400 g canned whole peeled plum tomatoes, with their juice · 60 ml water for rinsing the tomato can (1/4 cup) · A good pinch of sauce salt · A good pinch of black pepper

4. 4

   Step 4: Crush the tomatoes already in the pan with a potato masher.

   Uses Tomatoes with garlic, chilli and can-rinsing water

5. 5

   Step 5: Simmer the crushed tomato sauce over medium heat for 8–10 minutes, until the sauce and al dente pasta are ready.

   Simmer arrabbiata sauce · 10 minUses Crushed spicy tomato sauce

6. 6

   Step 6: Add the drained al dente penne to the finished sauce and toss. Add some of the reserved 60 ml pasta cooking water only as needed to loosen and emulsify the sauce. Serve with the chopped fresh parsley.

   Uses Cooked drained penne · Finished arrabbiata sauce · Some of the reserved 60 ml pasta cooking water, only as needed · Fresh parsley, chopped, for serving