Italian
Spicy Penne Arrabbiata with Garlic and Chili
Finishing the penne in the sauce concentrates the tomatoes and helps the spicy olive oil cling to every ridge.
Gluten-FreeDairy-FreeHigh CarbQuick Weeknight
At a Glance
- Time
- 25 mins
- Serves
- 4
- Cost
- Low
- Cuisine
- Italian
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Bring a large pot of salted water to a boil and cook the penne until 1 minute shy of al dente. Reserve 1 cup pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook gently for 1 to 2 minutes until the garlic is pale gold and the oil smells spicy, adjusting the heat so the garlic does not brown too fast.
- Add the crushed tomatoes and a pinch of salt, then simmer briskly for 8 to 10 minutes until the sauce thickens and the oil starts to bead around the edges.
- Add the drained penne to the skillet with a splash of pasta water and toss for 1 to 2 minutes until the pasta is glossy and al dente. Stir in the Pecorino and parsley off the heat so the cheese melts into the sauce instead of clumping.
- Spoon into bowls, finish with more Pecorino, parsley, and a final drizzle of olive oil, and serve hot while the sauce still has that sharp chile edge.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Use gluten-free penne to keep it gluten-free. Omit the Pecorino garnish or use a dairy-free Parmesan alternative for a dairy-free bowl.