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\nPenne Arrabiata is a classic Roman pasta dish known for its fiery kick. “Arrabiata” translates to “angry” in Italian, referencing the spicy heat from the chili flakes. Because this is an entirely traditional, public-domain recipe, you can freely use and publish it without any copyright concerns.<\/p>\n
Ingredients
\nPenne Pasta: 1 lb (450g) dried penne<\/p>\n
Extra Virgin Olive Oil: \u2153 cup<\/p>\n
Garlic: 4 to 5 cloves, thinly sliced or minced<\/p>\n
Crushed Red Pepper Flakes: 1 to 2 tsp (adjust to your preferred heat level)<\/p>\n
Canned Crushed or Whole Peeled Tomatoes: 1 can (28 oz), pulsed or crushed by hand<\/p>\n
Fresh Parsley: \u00bc cup, finely chopped<\/p>\n
Salt: To taste<\/p>\n
Black Pepper: To taste<\/p>\n
Parmesan or Pecorino Romano Cheese: Freshly grated, for serving<\/p>\n
Instructions
\n1. Cook the Pasta
\nBring a large pot of generously salted water to a rolling boil.<\/p>\n
Add the penne pasta and cook according to the package instructions until al dente (firm to the bite).<\/p>\n
Reserve about \u00bd cup of the starchy pasta water before draining the pasta.<\/p>\n
2. Build the Arrabiata Sauce
\nHeat the extra virgin olive oil in a large skillet over medium-low heat.<\/p>\n
Add the sliced or minced garlic and the crushed red pepper flakes. Cook gently for about 1 to 2 minutes, stirring frequently, until the garlic is fragrant and lightly golden. (Keep the heat moderate so the garlic doesn’t burn and turn bitter.)<\/p>\n
Carefully pour in the crushed tomatoes. Season with salt and black pepper.<\/p>\n
Bring the sauce to a gentle simmer, then lower the heat and let it cook uncovered for 10 to 15 minutes until it thickens and the flavors meld together.<\/p>\n
3. Combine and Toss
\nAdd the drained al dente penne directly into the skillet with the hot arrabiata sauce.<\/p>\n
Toss everything together vigorously over medium heat for 1 minute, allowing the pasta to absorb the sauce. If the sauce is too thick, splash in a little of the reserved pasta water to create a glossy coating.<\/p>\n
Turn off the heat and stir in most of the freshly chopped parsley.<\/p>\n
4. Serve
\nPlate the pasta immediately while hot.<\/p>\n
Garnish with the remaining fresh parsley and a generous dusting of freshly grated Parmesan or Pecorino Romano cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
Penne Arrabiata is a classic Roman pasta dish known for its fiery kick. “Arrabiata” translates to “angry” in Italian, referencing the spicy heat from the chili flakes. Because this is an entirely traditional, public-domain recipe, you can freely use and publish it without any copyright concerns. Ingredients Penne Pasta: 1 lb (450g) dried penne Extra […]<\/p>\n","protected":false},"author":1,"featured_media":18623,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1043,959,927],"tags":[],"class_list":["post-18622","post","type-post","status-publish","format-standard","has-post-thumbnail","category-italian","category-pastas","category-recipes"],"yoast_head":"\n