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    Home ~ Recipes ~ Recipes For One

    Recipe for Penne all'arrabbiata (Spicy Pasta)

    LAST UPDATED: Nov 2, 2020 · PUBLISHED: May 25, 2020 · BY: Sydney · Leave a Comment

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    Arrabiata pasta penne with Parmesan cheese on a plate. horizontal top view

    My recipe for Penne all'arrabbiata is easy to make and has just a few simple ingredients.  I learned how to make this sauce while living and working in Italy at a small Spaghetteria.   It quickly became my favorite and I must have eaten this two or three times a week!

    Penne Arrabbiata topped with parmesan on white plate this Recipe

    Table of Contents
    • Arrabiatta sauce ingredients:
    • Arrabbiata Sauce Variations
    • Recipe Directions
    • What's the difference between Arrabbiata and Marinara sauce?
    • How to store leftover penne all'arrabbiata?
    • 📖 Recipe

    In Italian Arrabbiata literally means "angry"; the name of the sauce refers to the spiciness of the chili peppers.

    Arrabiatta sauce ingredients:

    • Olive Oil
    • Garlic
    • San Marzano Tomatoes
    • Red pepper flakes
    • Basil
    • Penne pasta

    Arrabbiata Sauce Variations

    • Use spaghetti or fettuccine instead of the Penne.
    • Add chopped Aidells Cajun sausages for a hearty meaty sauce.
    • Add roasted red peppers and onions.

    Recipe Directions

    Heat a skillet (don’t use cast iron) then add the olive oil. You want to put the olive oil in a warm skillet, not a cold one.  I recommend making this recipe in a stainless steel skillet.  Never heat a nonstick pan that's empty.

    Add the crushed red pepper flakes to the heated olive oil and sauté for about 1 minute

    Add the garlic and sauté until fragrant, don’t burn the garlic!

    Stir in the tomatoes with juices.

    Continue cooking until the sauce comes to a simmer, then lower the heat and cook for about 15 minutes. ·

    Taste the sauce, and salt, pepper and/or crushed red pepper flakes to your taste.

    The larger Penne with groves helps the sauce to adhere to the pasta.

    The sauce can be made a couple of days ahead.

    What's the difference between Arrabbiata and Marinara sauce?

    Both sauces are tomato-based, the Arrabbiata sauce is spicy and Marinara sauce is not.
    My homemade slow cooker Marinara sauce is a great base sauce for the Arrabbiata recipe and for my tasty Puttanesca sauce.

    How to store leftover penne all'arrabbiata?

    Penne all'arrabbiata is meant to be served immediately, however it can be stored in the refrigerator and best eaten by the next day.   You can also make the sauce a couple of days in advance and then boil the pasta when ready to eat.

    📖 Recipe

    Penne Arrabbiata topped with parmesan on white plate

    Penne Arrabbiata Recipe

    An easy and flavorful pasta sauce made with simple ingredients.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 1 servings
    Calories: 384kcal
    Author:Sydney Dawes

    Ingredients

    • 1 cup dried Penne
    • 1 tablespoon Olive Oil
    • 2 cloves Garlic crushed
    • 1 cup canned San Marzano Tomatoes
    • 1 teaspoon Red pepper flakes

    Instructions

    • Cook the Penne according to package instructions.
    • Heat a skillet (don’t use cast iron) then add the olive oil. You want to put the olive oil in a warm skillet not a cold one.
    • Add the crushed red pepper flakes and sauté for about 1 minute.
    • Add the garlic and sauté until fragrant, don’t burn the garlic!
    • Stir in the tomatoes with juices.
    • Continue cooking until the sauce comes to a simmer, then lower the heat and cook for about 15 minutes.·
    • Taste  the sauce, and salt, pepper and/or crushed red pepper flakes to your taste.
    • The larger Penne with groves help the sauce to adhere to the pasta.

    Notes

    Sprinkle fresh basil and grated parmesan on top before serving.

    Nutrition

    Serving: 1g | Calories: 384kcal | Carbohydrates: 52g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 6mg | Fiber: 4g | Sugar: 3g

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

    More about me →

    Looking for stew recipes? This is the place for all-season recipes! Stews aren't just a cold-weather dish.


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