Spicy Arrabiata Penne
This bold, fiery Arrabiata Penne delivers a punch of heat balanced by the sweet tang of tomatoes and the richness of garlic-infused olive oil. The al dente pasta soaks up the thick, spicy sauce, while a sprinkle of Parmigiano-Reggiano adds a salty depth and fresh basil brightens each bite. A splash of cream can tame the heat if needed, making it as approachable as it is vibrant. With its deep, layered flavors and simple technique, this dish is a weeknight showstopper that tastes like a trip to Rome.
Ingredients
- penne rigate1 pound
- olive oil1/4 cup
- garlic3 cloves
- chopped tomatoes1 tin
- red chilli flakes1/2 teaspoon
- italian seasoning1/2 teaspoon
- basil6 leaves
- Parmigiano-Reggianosprinkling
Nutrition
Directions
- 1
Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
- 2
In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
- 3
Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.
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