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One-Pot Pasta all’Arrabbiata

One-Pot Pasta all’Arrabbiata

Pasta all’arrabbiata—or “angry” pasta—earns its name from the spicy merger of tomato, garlic, and red pepper flakes.

  • Makes
    4 to 6 servings
  • Cook Time
    20 minutes
  • Rating

Pasta all’arrabbiata, from the Lazio region of Italy, features a spicy marriage of tomatoes, garlic and pepper flakes (arrabbiata translates as “angry”). This one-pot version cooks the pasta directly in the sauce, so there’s no need to dirty two cooking pots and heat up the kitchen with a gallon of boiling water. We like this made with enough pepper flakes for moderate but not overly assertive heat; adjust the amount to suit your taste.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 4

    medium garlic cloves, thinly sliced

  • ½

    teaspoon red pepper flakes

  • 1

    14½-ounce can diced tomatoes

  • Kosher salt and ground black pepper

  • 1

    pound penne

  • 1

    ounce finely grated Parmesan OR pecorino Romano cheese (½ cup), plus more to serve

  • Optional garnish: Chopped fresh basil

Step 1

In a large pot, combine the oil, garlic and pepper flakes. Cook over medium-high, stirring often, until fragrant, about 1 minute. Add the tomatoes with juices, 1 teaspoon salt and ½ teaspoon black pepper. Add 3 cups water and the pasta; stir to combine. Bring to a boil over medium-high, then reduce to medium, cover and cook, stirring occasionally, until the pasta is al dente, 9 to 11 minutes.

Step 2

Remove the pot from the heat and stir in the Parmesan. Cover and let stand for 5 minutes. Stir vigorously, then taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with additional cheese.

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