Pasta with Arrabbiata Sauce
A fiery, flavorful pasta dish that’s quick and satisfying.
⏱️ 35 min🍽️ Serves 1
🔥 450 kcal💪 16g protein🍚 60g carbs🥑 15g fat🌾 6g fibreper serving
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servings
Ingredients
- 🍝400 g penne pasta
- 🫒2 tbsp olive oil
- 🧄4 cloves garlic, minced
- 🌶️½ tsp red pepper flakes
- 🍅800 g canned crushed tomatoes
- 🌿¼ cup fresh basil, chopped
- 🧂 salt, to taste
- 🖤 black pepper, to taste
- 🌿2 tbsp fresh parsley, chopped (for garnish)
- 🧀¼ cup Parmesan cheese, grated (for serving)
Pro tips
- For extra heat, add more red pepper flakes or a pinch of cayenne pepper.
- If you prefer a milder sauce, reduce the amount of red pepper flakes.
- A splash of dry red wine can be added to the sauce along with the tomatoes for added depth of flavor.
- Always reserve some pasta water; it's a secret ingredient for loosening sauces and helping them cling to the pasta.
Method
- 1Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente.
- 2While the pasta cooks, heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and red pepper flakes, and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- 3Pour in the crushed tomatoes, stir well, and bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld.
- 4Once the sauce has simmered, stir in the fresh basil, salt, and black pepper to taste.
- 5Drain the cooked pasta, reserving about 1/2 cup of the pasta water.
- 6Add the drained pasta directly to the sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- 7Serve immediately, garnished with fresh chopped parsley and a sprinkle of grated Parmesan cheese.