Spicy Penne all'Arrabbiata
What could be more satisfying than this recipe for Spicy Penne all'Arrabbiata for a simple week night meal? With only a few simple ingredients and just 30 minutes, you can make this classic Italian pasta dish. Easy, quick & economical. Are you willing to take the heat?
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1-2 hot chili peppers peperoncini, thinly sliced ( or dried red chili powder-to taste)
- 14 oz tomatoes whole, peeled and canned or 8 roma tomatoes -about 2 cups or 1 pound)
- salt and pepper to taste
- 7 oz penne 2 cups
- 2 tablespoons fresh parsley minced
- 2 tablespoons pecorino romano cheese freshly grated
In a large saucepan, heat the olive oil over medium-high heat.
Add the garlic and sauté for 1 minute or until fragrant (do not brown).
Add the peperoncini and sauté for another minute or so.
Add the tomatoes and simmer for about 15-20 minutes.
Stir occasionally while crushing the tomatoes with the back of your spatula (you can add some pasta water if your sauce begins to stick to your saucepan).
While the sauce is simmering, bring a large pot of salted water to a rolling boil.
Add the pasta to the boiling water and cook for about 8 minutes or until al dente.
Drain the pasta.
Add the pasta to the sauce.
Toss to combine.
Serve immediately, garnished with parsley and cheese.
We always use fresh roma tomatoes in the summer (with skins removed, seeded and chopped). Throughout the rest of the year, we use canned tomatoes.
Recipe will make 2 generous portions or 4 entrees.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Serving: 1serving | Calories: 553kcal | Carbohydrates: 83g | Protein: 16g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 79mg | Potassium: 713mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2055IU | Vitamin C: 33.4mg | Calcium: 105mg | Iron: 2.1mg