Wasfetna

Penne arrabbiata

Penne in a spicy tomato sauce with garlic, dried chili and olive oil.

Vegan

Penne arrabbiata
Cooking time
45 min
Hands-on time
27 min
Free time
18 min
Difficulty
Easy
Cuisine
Italian
Calories
720
Contains
Gluten

A simple sauce with few ingredients, so it can't absorb a mistake in its first step: the garlic and chili warm in the oil over low heat to release their flavor slowly, because burnt garlic ruins the whole sauce.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — Keep a little cooking water to bind the sauce.
  • Wide frying pan — The sauce simmers gently in it until it thickens.

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Heat the oil over low heat and add the garlic and chili pepper.

    5 min
    You’ll know it’s ready when

    The garlic is light golden and the oil has turned red.

    Tip: Garlic should impart its flavor to the oil slowly — burnt garlic ruins the whole sauce.

  3. Add the tomatoes and salt and let the sauce simmer gently until it thickens.

    18 minYou can walk away
    You’ll know it’s ready when

    The sauce is thick and the oil has started to float.

  4. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  5. Stir the penne into the sauce along with a little of the cooking water and the parsley.

    4 min
    You’ll know it’s ready when

    Each piece is coated in sauce.

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