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Penne Arrabbiata

Out of all Mediterranean cuisines, Italian may be the least spicy, but even it has its piquant specialties. Arrabbiata (Italian for "angry," a reference to this sauce's spicy kick) sauce is a Roman dish, an upgraded version of basic tomato sauces that is a must-try for lovers of everything spicy.
Prep Time 45 minutes
Serves: 6
Difficulty Level: Low
Penne Arrabbiata Image Source: Michael Fötsch
Ingredients for Penne Arrabbiata:
San Marzano canned tomatoes - 2 cans (chopped)
Chili flakes - 2 tsp. (crushed)
Garlic - 6 cloves (minced)
Onion - 1 medium-sized (diced)
Fresh basil - 1 bunch (torn)
Olive oil - 2 tbsp.
Salt - to taste
Ground black pepper - to taste
Method of preparing the Penne Arrabbiata:
  1. Heat olive oil in a large sauté pan and add onions. Sauté until soft and translucent.
  2. Stir in garlic and chili flakes and sauté for several seconds until fragrant.
  3. Add tomatoes and bring to a simmer, cook over low heat for about 30 minutes or until it reaches the desired consistency.
  4. Stir in salt, pepper, and basil leaves and serve. Traditionally, arrabbiata sauce is eaten with penne pasta.
Chef's Tip:
Anything from jalapeño to cayenne pepper flakes should work for this recipe, depending on how spicy you like your sauce.
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