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Recipe

Penne Arrabbiata

35 min · Serves 4 · Italian

Why make it

Penne tossed in a fiery tomato sauce built on garlic, chilli and olive oil. It is a meat-free, pantry-friendly dinner that is ready in about 30 minutes.

Serves 4

You’ll need

  • 400 g penne
  • 4 tbsp olive oil
  • 5 garlic cloves, thinly sliced
  • 1½ tsp dried red chilli flakes, plus more to taste
  • 1 small fresh red chilli, finely chopped (optional)
  • 800 g tinned whole peeled tomatoes, crushed by hand
  • 1 tbsp tomato paste
  • 1 tsp dried oregano

+ 4 more in the full recipe
1

Step 1 of 8

Bring 4 litres of water to a boil in a large pot. While it heats, slice the garlic, chop the chilli and crush the tomatoes with your hands or a fork in a bowl.
2

Step 2 of 8

Warm the olive oil in a deep frying pan over low-medium heat. Add the garlic, chilli flakes and fresh chilli and cook, stirring, until the garlic is pale gold and fragrant. Do not let it brown or it will turn bitter.
3

Step 3 of 8

Stir in the tomato paste and oregano and cook for 1 minute until the paste darkens slightly.
4

Step 4 of 8

Add the crushed tomatoes and their juice with 1 tsp salt. Bring to a gentle bubble, then lower the heat and simmer uncovered, stirring now and then, until the sauce thickens and the oil shimmers at the edges.
5

Step 5 of 8

Meanwhile, add 2 tbsp salt to the boiling water and cook the penne for 1 minute less than the packet says, until firm to the bite. Scoop out 1 cup of pasta water, then drain.

The last 3 steps are in the full recipe.

Cook’s tip

Cook the garlic gently. Golden is right; brown garlic makes the sauce bitter.

Ready to cook?

Penne Arrabbiata

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 Get the full recipe