Pasta
Penne arrabbiata
A spicy tomato sauce with garlic and chilli that is ready while the pasta cooks.
- 25 min5 prep · 20 cook
- EasyDifficulty
- 470 kcalper serving
Ingredients
4 servings
- Penne400 g
- crushed tomatoes (400 g)1 can
- garlic3 cloves
- Chilli flakes1 tsp
- Olive oil4 tbsp
- Chopped parsley2 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Put a large pot of salted water on to boil.
- 2
Warm the oil with the sliced garlic and the chilli over low heat, without letting the garlic burn.
- 3
Add the tomatoes and a pinch of salt and simmer until the sauce thickens.
- 4
Meanwhile cook the penne until al dente.
- 5
Drain, toss the pasta in the sauce, sprinkle with parsley and serve.
Tips and questions
- Can I make the sauce ahead?
- Yes. It keeps 4 days in the fridge and 3 months in the freezer; reheat it and toss with freshly cooked pasta.
- How do I control the heat?
- Add the chilli with the garlic in the oil for a rounder heat and taste before adding more; fresh chilli is milder than dried flakes.
- Is it vegan?
- Yes, as long as you use egg-free dried pasta and skip the cheese on top.
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