Italian · Free
Penne all'Arrabbiata
A fiery Roman tomato sauce spiked with garlic and red chili, clinging to ridged penne -- arrabbiata means angry, a nod to the pleasant heat.
****+
Prep 10 min · Cook 25 min
Method
Bring a large 6-quart pot with about 4 quarts of water and 1 tablespoon of salt to a boil over high heat while you start the sauce.
Pour the olive oil into a large 12-inch skillet and add the sliced garlic and red pepper flakes. Set the heat to medium-low and cook for 2 to 3 minutes until the garlic is pale golden and fragrant.
Add the hand-crushed tomatoes and their juice, along with 3/4 teaspoon salt. Be careful, as the sauce may splatter when it hits the hot oil.
Raise the heat to medium and bring the sauce to a gentle simmer, then lower it slightly so it bubbles softly. Cook for 15 minutes, stirring occasionally, until it thickens and darkens.
While the sauce simmers, add the penne to the boiling water and cook according to the package time for al dente, usually 10 to 12 minutes.
Just before draining, scoop out about 1 cup of the starchy pasta water and set it aside.
Drain the penne when it is 1 minute shy of done (it will finish cooking in the sauce) and add it directly to the skillet of sauce.
Toss the pasta and sauce together over medium heat for 1 to 2 minutes, adding a splash of pasta water if needed, until the sauce clings to and coats every piece.
Stir in most of the chopped parsley, then taste and adjust the salt or add more red pepper flakes for extra heat.
Serve hot, topped with the remaining parsley and grated Pecorino if you like.
Chef's tips
- Crush the whole tomatoes by hand for a rustic texture -- it gives a better sauce than pre-crushed canned tomatoes.
- Adjust the red pepper flakes to your taste; start with less if you are sensitive to heat, since you can always add more.
- Finishing the pasta in the sauce for the last minute lets it absorb flavor and helps the sauce cling.
Cooking times vary by equipment -- cook to temperature and to taste.
