Ingredients
Scale
- 400g penne pasta
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1-2 red chili peppers, finely chopped (adjust to taste)
- 400g ripe tomatoes (or canned crushed tomatoes)
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Optional: grated Parmesan cheese
Instructions
- Cook the Penne Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to package instructions. Drain and set aside.
- Make the Spicy Tomato Sauce: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped red chili peppers, sautéing until fragrant (about 1-2 minutes).
- Add Tomatoes: Stir in the ripe, chopped tomatoes or canned crushed tomatoes. Season with a pinch of salt. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Combine Pasta with Sauce: Toss the cooked penne pasta into the skillet with the spicy arrabbiata sauce. Mix well to ensure every piece of pasta is coated with the fiery tomato sauce.
- Finish and Serve: Garnish with freshly chopped parsley and top with grated Parmesan cheese if desired. Serve immediately for the best flavor of your spicy penne pasta.
Notes
- Adjust the chili quantity based on your heat tolerance for the best spicy pasta experience.
- Use fresh, ripe tomatoes for a vibrant flavor or opt for canned crushed tomatoes for convenience.
- If you prefer a richer sauce, add a splash of white wine during simmering.
- For more authentic flavor, consider adding a pinch of dried oregano or basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 500 Kcal
- Sugar: 7g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 5mg