Ingredients
Scale
- 400g (14 oz) penne pasta
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1–2 red chili peppers, finely chopped (adjust to taste)
- 400g (14 oz) canned crushed tomatoes
- 1 teaspoon red pepper flakes (optional for extra heat)
- Salt to taste
- Fresh basil leaves, chopped
- Freshly grated Parmesan cheese (for serving)
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped red chili peppers, sautéing until fragrant—about 1-2 minutes. Be careful not to burn the garlic.
- Stir in the crushed tomatoes and red pepper flakes (if using). Season with salt to taste. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and develops its spicy aroma.
- Add the cooked penne pasta into the skillet with the fiery tomato sauce. Toss well to ensure the pasta is evenly coated with the spicy Arrabbiata sauce.
- Remove from heat and sprinkle with freshly chopped basil and grated Parmesan cheese. Serve hot and enjoy the bold, spicy flavors of this Arrabbiata Pasta.
Notes
- Adjust the number of chili peppers to control the spiciness level.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Use high-quality canned crushed tomatoes for the best flavor.
- Fresh basil adds a fragrant aroma; don’t skip it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 450 kcal Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 10mg