Penne Arrabbiata

A fiery Italian classic — penne in a punchy tomato and chili sauce. Bold, simple, and deeply satisfying.

Ingredients

• •200g penne rigate
• •1 can (400g) crushed tomatoes
• •3 cloves garlic, thinly sliced
• •1 teaspoon red chili flakes (or more to taste)
• •3 tablespoons olive oil
• •Salt to taste
• •Fresh parsley or basil to serve

Instructions

1. 1. Cook penne in salted boiling water until al dente. Reserve 1/4 cup pasta water before draining.
2. 2. Heat olive oil in a large skillet over medium heat. Add garlic and chili flakes and cook for 1–2 minutes until garlic is golden — do not let it burn.
3. 3. Pour in crushed tomatoes. Season with salt and simmer for 10 minutes, stirring occasionally, until the sauce thickens.
4. 4. Add the cooked penne and toss to coat. Add a splash of pasta water if needed.
5. 5. Serve with fresh parsley or basil and a drizzle of extra olive oil.