Penne all'Arrabbiata

⏱ 35 min · 🍽 4 Servings · 🧂 8 Ingredients

Ingredients

  • 400 g penne
  • 2 can chopped tomatoes (400 g each)
  • 4 cloves garlic
  • 2 piece red chilies
  • 45 ml olive oil
  • 1 pinch sugar
  • 0.5 bunch flat-leaf parsley
  • 1 pinch salt

Instructions

  1. Bring a large pot of water to a boil, salt it generously, and cook the penne until al dente according to the package directions. Scoop out about 100 ml of the pasta water just before draining.
  2. Meanwhile, slice the garlic thinly and cut the chilies into fine rings. Warm both in the olive oil over medium heat until the garlic turns pale gold and fragrant — don't let it brown.
  3. Add the chopped tomatoes, sugar, and salt, then let the sauce simmer uncovered over medium heat until thick and glossy, stirring now and then.
  4. Tip the penne into the sauce along with a splash of the reserved pasta water and toss vigorously for a minute until every tube is coated.
  5. Roughly chop the parsley, scatter it over the top, and serve straight away in warm bowls.
← Back
Penne all'Arrabbiata
📖 Culinse
pastaitalianveganquick

Penne all'Arrabbiata

The fiery Roman classic: penne tossed in a rich tomato sauce with garlic, chili, and fresh parsley. Vegan, quick, and made entirely from pantry staples..

⏱

Cook time

35 min

🍽

Servings

4

🧂

Ingredients

8

View Original ↗

Nutrition

per serving

465 kcal

Calories

13 g

Protein

12 g

Fat

76 g

Carbs

Ingredients

For 4 servings

Instructions

  1. 1

    Bring a large pot of water to a boil, salt it generously, and cook the penne until al dente according to the package directions. Scoop out about 100 ml of the pasta water just before draining.

  2. 2

    Meanwhile, slice the garlic thinly and cut the chilies into fine rings. Warm both in the olive oil over medium heat until the garlic turns pale gold and fragrant — don't let it brown.

  3. 3

    Add the chopped tomatoes, sugar, and salt, then let the sauce simmer uncovered over medium heat until thick and glossy, stirring now and then.

  4. 4

    Tip the penne into the sauce along with a splash of the reserved pasta water and toss vigorously for a minute until every tube is coated.

  5. 5

    Roughly chop the parsley, scatter it over the top, and serve straight away in warm bowls.

Penne all'Arrabbiata Recipe | Culinse