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Penne all’Arrabbiata

Penne all’Arrabbiata

  • Makes
    4-6 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 vessels 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

  • 28

    ounce can diced tomatoes

  • Kosher salt and ground black pepper

  • 1

    pound penne pasta

  • 1

    cup lightly packed fresh basil, torn, plus more to serve

  • 2

    ounces pecorino Romano cheese, finely grated (1 cup)

In a large pot, heat the oil until shimmering. Add the garlic and pepper flakes, then cook, stirring, until fragrant. Add the tomatoes with juices, 1 teaspoon salt and ½ teaspoon pepper. Add 3 cups water and the pasta, then stir to coat. Boil, cover and cook, stirring occasionally and maintaining a vigorous simmer, until the pasta is al dente. Off heat, stir in the basil, then season with salt and black pepper. Sprinkle with the cheese and additional basil, then drizzle with additional oil.

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