Classic Penne Allarrabbiata Dish (Print Version)

Penne pasta in a bright tomato and chili sauce with garlic, finished with fresh parsley and olive oil.

# What You'll Need:

→ Pasta

01 - 14 oz penne rigate

→ Sauce

02 - 3 tbsp extra virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1-2 tsp red chili flakes, adjustable to heat preference
05 - 28 oz canned peeled whole tomatoes, crushed
06 - 1 tsp sea salt
07 - 1/2 tsp freshly ground black pepper

→ Finishing

08 - 2 tbsp fresh flat-leaf parsley, finely chopped
09 - Extra virgin olive oil for drizzling

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and red chili flakes. Sauté gently for about 1 minute until garlic is fragrant but not browned.
03 - Add crushed tomatoes, sea salt, and black pepper to the skillet. Simmer uncovered for 12–15 minutes, stirring occasionally, until sauce thickens slightly.
04 - Add drained penne to the sauce. Toss thoroughly, adding reserved pasta water gradually to loosen the sauce and evenly coat the pasta.
05 - Remove from heat. Stir in chopped parsley and drizzle with extra olive oil. Serve immediately, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • It's done in 30 minutes but tastes like it simmered all afternoon.
  • The heat builds warmly rather than aggressively, letting you taste the tomatoes and garlic first.
  • There's something honest about a dish with five ingredients that somehow feels more satisfying than complicated ones.
02 -
  • Don't skip reserving the pasta water—it's starchy and binds the sauce to the noodles in a way that nothing else can.
  • The sauce will taste too salty while the pasta cooks, then perfectly balanced when they come together, so trust the process.
03 -
  • Never let the garlic brown because it turns bitter and mean—medium heat and constant attention are your allies.
  • A final drizzle of excellent olive oil transforms the whole plate, so don't economize on that last pour.
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