Spicy Penne Arrabbiata

$- 300g penne pasta - 4 cloves garlic, minced - 1-2 red chilies, finely chopped - 1 can (400g) diced tomatoes - 2 tablespoons olive oil The key to a great Spicy Penne Arrabbiata starts with the penne pasta. This pasta shape holds the sauce well, giving each bite a burst of flavor. Next, tomatoes provide a sweet and tangy base. I love using canned diced tomatoes for convenience. They’re ripe and ready to go! Garlic is a must here. It adds depth and aroma. Use fresh garlic if you can. And don’t forget the olive oil. It brings everything together and adds richness to the dish. - 1 teaspoon sugar - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese (optional) For seasoning, I add red chilies. They give the dish its signature heat. You can adjust these to match your spice level. A touch of sugar balances the acidity of the tomatoes. Finally, salt and pepper enhance the flavors. Use fresh basil leaves for garnish. They add a nice pop of color and freshness. If you like, sprinkle on some grated Parmesan cheese before serving. It adds creaminess and a savory taste that pairs well with the spicy sauce. {{ingredient_image_1}} - Boiling Method: Start by filling a large pot with water. Add a good amount of salt. Bring the water to a boil. When it’s boiling, add the penne pasta. Cook it based on the package instructions, usually around 10-12 minutes. - Tips for Al Dente Texture: To get the perfect al dente texture, taste the pasta a minute before the suggested time. It should be firm but not hard. Drain the pasta, but save about 1 cup of that starchy water. It helps later. - Correct Heat Level: Heat a large skillet on medium heat. Add the olive oil and let it warm up. Don’t let it smoke. Once hot, add the minced garlic and chopped red chilies. - Preventing Garlic from Burning: Cook the garlic for about 1-2 minutes. Watch closely to avoid burning. If the garlic turns brown, it will taste bitter. You want it golden and fragrant. - Simmering the Sauce: Pour in the can of diced tomatoes with their juice into the skillet. Stir well and bring it to a gentle simmer. Add the sugar, salt, and pepper to balance the flavors. - Mixing with Pasta: Let the sauce simmer for about 10-15 minutes. It should thicken slightly. If it gets too thick, add some reserved pasta water. Once thickened, add the cooked penne to the skillet. Toss it gently to coat every piece of pasta. If needed, add more pasta water to help the sauce stick. - Adjusting Red Chilies: The spice level in Spicy Penne Arrabbiata comes from red chilies. You can use 1-2 chilies, depending on your taste. If you love heat, add more. If you prefer it milder, use just one or remove the seeds. - Alternatives for Mild Spice: If you want less spice, try using sweet bell peppers. You can also use a pinch of paprika for flavor without the heat. - Using Reserved Pasta Water: Always save a cup of pasta water before draining. This starchy water helps thicken the sauce. Add it little by little until the sauce reaches your preferred thickness. - Cooking Time Suggestions: Let the sauce simmer for 10-15 minutes. This time allows the flavors to meld and the sauce to thicken. Stir occasionally to prevent sticking. - Best Pairings: Spicy Penne Arrabbiata pairs well with a fresh salad or crusty bread. Consider a light, crisp white wine to balance the heat. - Presentation Tips: For a beautiful plate, twirl the pasta using a fork. Top with fresh basil and a sprinkle of Parmesan. Serve hot for the best taste and look. Pro Tips Adjust the Spice: If you prefer a milder sauce, remove the seeds from the red chilies or use less chili. You can also substitute with milder peppers. Fresh Tomatoes Option: For a fresher taste, consider using ripe tomatoes instead of canned. Blanch and peel them before dicing for a deliciously homemade sauce. Pasta Water Magic: The reserved pasta water is starchy and helps the sauce stick to the penne. Add it gradually to achieve your preferred sauce consistency. Basil Best Practices: Add fresh basil at the end of cooking to preserve its flavor and vibrant color. Alternatively, you can use dried basil during the simmer for a deeper flavor. {{image_2}} If you want a vegetarian twist, you can easily add protein. Try using lentils or chickpeas. These options pack a protein punch while keeping the dish meat-free. You can also toss in some fresh spinach or zucchini. Both add great flavor and texture. For a vegan version, skip the cheese. You can use dairy-free cheese options like cashew cheese or nutritional yeast. These add a cheesy flavor without any animal products. They blend well with the spicy sauce and keep the dish creamy. Penne Arrabbiata has many takes based on where you are. The traditional recipe uses simple ingredients like garlic, tomatoes, and chilies. In some regions, cooks add olives or capers for more flavor. Others may use different pasta shapes like rigatoni or spaghetti. Modern chefs are also experimenting with fun twists, like adding roasted red peppers or even seafood. Each variation tells a story about its roots. After enjoying your Spicy Penne Arrabbiata, store leftovers properly. Place the pasta in an airtight container. Make sure it cools down before sealing. This helps keep the flavors fresh. You can store it in the fridge for up to three days. If you want it to last longer, consider freezing. To enjoy your leftovers, you have a few options. The microwave works well for quick reheating. Place the pasta in a microwave-safe bowl. Add a splash of water to keep it moist. Cover it with a lid or microwave-safe wrap. Heat for one minute, then stir and check the temperature. Another method is to reheat on the stove. Put the pasta in a skillet over low heat. Add a little olive oil or reserved pasta water. Stir gently until it warms through. This method keeps the sauce nice and smooth. If you want to freeze your Spicy Penne Arrabbiata, it's easy! Portion the pasta into freezer bags. Make sure to remove all the air before sealing. Label each bag with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it with the methods mentioned above for a delightful meal. The heat in Penne Arrabbiata comes from red chilies. These small peppers pack a punch. You can adjust the spice level based on your taste. If you want more heat, add more chilies. If you prefer less spice, use just one or skip them. The combination of garlic and chilies creates a bold flavor that makes this dish stand out. Yes, you can use other types of pasta if you want. While penne is traditional, any pasta shape works well. You can try spaghetti, rigatoni, or even fusilli. Each pasta type holds the sauce differently. So, choose what you like best! To make Penne Arrabbiata gluten-free, use gluten-free pasta. Many brands offer great alternatives made from rice or corn. These pasta types cook well and taste great. Just follow the cooking instructions on the package. Enjoy the same spicy flavor without gluten! In this post, we explored how to make Penne Arrabbiata. We covered key ingredients like penne pasta and garlic, plus tips for cooking. You learned how to adjust spice levels and thicken your sauce. We discussed variations for different diets and ways to store leftovers. Cooking can be fun and easy. If you follow these steps, you can enjoy a delicious meal. Get creative with your own twist on this classic dish!$

A flavorful and spicy pasta dish with a tomato-based sauce, perfect for those who love a kick.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

300 g penne pasta
4 cloves garlic, minced
1-2 pieces red chilies, finely chopped
1 can diced tomatoes
2 tablespoons olive oil
1 teaspoon sugar
to taste salt
to taste pepper
for garnish fresh basil leaves
optional grated Parmesan cheese

Instructions

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped red chilies. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.
Pour in the diced tomatoes with their juice. Stir to combine, and bring the mixture to a simmer.
Add sugar, salt, and pepper to taste. Let the sauce simmer for about 10-15 minutes, stirring occasionally until it thickens slightly. If the sauce gets too thick, add a little reserved pasta water to reach your desired consistency.
Add the cooked penne to the skillet with the sauce. Toss gently to coat the pasta evenly. If needed, add more reserved pasta water to help the sauce adhere.
Once combined, remove from heat and garnish with fresh basil leaves. Serve hot with grated Parmesan cheese if desired.

Notes

Adjust the number of chilies based on your spice preference.

Keyword arrabbiata, pasta, spicy