How to make
A large pot of salted water is brought to a boil. The penne pasta is added and cooked according to the package instructions until it reaches an al dente texture - tender but still slightly firm to the bite. Before draining, a small cup of the pasta cooking water can be reserved to adjust the sauce later if needed.
While the pasta is cooking, a deep pan is heated over medium heat and the olive oil is added. Finely chopped garlic and sliced chili peppers are added to the hot oil and sautéed gently for about 1 minute, stirring constantly to release their aroma without letting them burn.
Next, the tomatoes (either finely chopped fresh tomatoes or canned tomatoes) are added to the pan. The mixture is stirred well and left to simmer for about 10-15 minutes, allowing the sauce to thicken slightly and develop a rich, concentrated flavor.
The sauce is seasoned with salt and black pepper to taste. If needed, a small amount of the reserved pasta water can be added to achieve a smoother consistency.
The cooked pasta is drained and immediately added to the sauce. It is tossed thoroughly so every piece is evenly coated in the spicy tomato mixture.
Finally, freshly chopped parsley is added and mixed in for a fresh herbal note. The pasta is served immediately, topped generously with grated parmesan for a rich, savory finish.
Pasta Arrabbiata is best enjoyed hot, with extra parmesan and fresh parsley if desired. It pairs beautifully with a glass of red wine and a crisp green salad. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently with a splash of water or olive oil.
Be sure to try more classic Italian pasta dishes, like traditional Carbonara, classic Bolognese, or this indulgent baked pasticcio.
