How to make it
5 steps. Take it one step at a time.
Bring a large pot of salted water
Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente.
10 minHeat the olive oil
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chopped chili peppers. Sauté for 1-2 minutes until the garlic is golden but not burnt.
2 minAdd the canned tomatoes and a pinch of salt
Add the canned tomatoes and a pinch of salt. Break the tomatoes up with a wooden spoon and simmer for 10-15 minutes until the sauce has thickened slightly.
12 minDrain the pasta, reserving a small cup of pasta water
Drain the pasta, reserving a small cup of pasta water. Toss the penne into the skillet with the sauce. Mix well, adding a splash of pasta water if the sauce is too thick.
2 minStir in the chopped parsley
Stir in the chopped parsley and serve immediately, topped with grated Pecorino Romano if desired.
A little kitchen wisdom
Arrabbiata literally means 'angry' in Italian, referring to the heat of the chili peppers. For the best result, use high-quality San Marzano tomatoes and bronze-cut penne rigate to hold the sauce.
