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Penne all’Arrabbiata
Pasta all’arrabbiata, from the Lazio region of Italy, features a spicy marriage of tomatoes, garlic and pepper flakes (arrabbiata translates as “angry”). This one-pot version cooks the pasta directly in the sauce, so there’s no need to dirty two cooking vessels and heat up the kitchen with a gallon of boiling water. We like this made with enough pepper flakes for moderate but not overly assertive heat; adjust the amount to suit your taste.
4-6
Servings
20 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
4
medium garlic cloves, thinly sliced
Reviews
March 30, 2023
New Favorite
Every piece of pasta is perfectly coated is a sauce that is light but flavorful. I love how quick and simple it is to prepare and how little clean up there is.
October 23, 2022
Outstanding Anytime Pasta
One of my favorite recipes of all time. Though incredibly simplistic, the intensity of flavor imbued by cooking the pasta in the tomatoes continues to surprise me and everyone I have made this recipe for. The perfect Tuesday night dinner, it comes together in minutes with minimal effort but provides a healthy, delicious meal for my family again and again and they continue to sing its praise. Of course, be sure to stir the pasta every five minutes or so to keep the pasta from sticking to the bottom and take the pasta off at the level of doneness you desire, but as a base, I couldn’t recommend this recipe highly enough. Also, sometimes I add some small fresh mozzarella balls cut in quarters at the end and it is excellent that way as well.
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Like every one-pot pasta, this one is watery. That's after you add the cheese and basil. Just boil the goddamn pasta in plain salted water until almost al-dente, make the sauce without the water, and finish the pasta in the sauce.