Penne all’Arrabbiata, which means “angry” in Italian, is a traditional dish from the Lazio region of Italy—Rome, more specifically. In this dish, penne is tossed with a spicy sauce and served with fresh parsley. So simple and so delicious!
- 3 Tablespoons olive oil
- 4 Cloves garlic minced
- 1 Fresh red chili pepper thinly sliced
- 1 28 Ounce Can whole peeled tomatoes in puree crushed by hand
- ½-1 Teaspoon red pepper flakes to taste
- ¼ Teaspoon kosher salt plus more to taste
- 1 Pound penne
- 1 Tablespoon unsalted butter (optional)
- Fresh parsley roughly chopped, to taste
- Pecorino Romano grated (optional)
Heat the olive oil in a large skillet over medium. Add the garlic and the fresh chiles and cook, stirring, until the garlic has started to turn golden at the edges; 1-2 minutes. Stir in the tomatoes, salt and pepper flakes, lower the heat and simmer until the flavors have melded and the sauce has thickened; 15-20 minutes. Taste the sauce and add more salt if needed.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to 1 minute less than package directions for al dente. Reserve 1 cup of the pasta water and drain.
Add the pasta to the sauce along with the butter, if using, and a splash of the reserved pasta water. Let the pasta finish cooking in the sauce, adding more pasta water as needed to loosen; 1-2 minutes. Stir in the parsley.
Serve with grated Pecorino Romano and more pepper flakes. Enjoy!