Pasta That Packs a Punch!

This week, we’re diving into a dish that truly lives up to its name—Penne All’Arrabbiata, or “Angry Sauce.” With its fiery kick from chili and a generous dose of garlic, this pasta is anything but ordinary!

Yes, it’s meant to be spicy, but you have complete control over the heat! Start with less chili, and taste as it simmers. If you’re feeling bold, add more until it’s just right for you.

When it comes to simple recipes, the quality of your ingredients matters. I highly recommend using San Marzano canned tomatoes—more on those in a moment! And for a touch of indulgence, consider fresh pappardelle or tagliatelle for a delightful twist.

As always, this dish serves as a perfect blank canvas for your favorite add-ins. Think cooked shredded chicken, artichokes, sun-dried tomatoes, or leftover veggies.

Remember, timing is key! Have everyone ready to enjoy your pasta at its saucy, juicy best. Serve with freshly grated parmesan and a sprinkle of parsley for that extra flair.

Penne All’Arrabbiata

Serves 4

Prep Time: 5 minutes

Cooking Time: 20 minutes

Ingredients

For the Pasta:

400g pasta

1 tbsp salt (for cooking pasta)

For the Arrabbiata Sauce:

4 tbsp extra virgin olive oil

3 garlic cloves, finely minced

1 red cayenne pepper chili, finely chopped

1/2 tsp chili flakes

800g (28 oz) canned crushed tomatoes

1 1/4 tsp cooking/kosher salt

1/4 tsp black pepper

1/2 tsp white sugar (only if needed)

For serving:

Freshly grated parmesan

2 tsp finely chopped parsley (optional)

Method

Step 1 - Sauté:

Heat the olive oil in a large pot over medium heat. Add the minced garlic and stir for about 10 seconds. Add the chopped cayenne pepper and chili flakes. Cook for 1 minute, or until the garlic is light golden.

Step 2 - Simmer:

Add the canned crushed tomatoes, salt, and black pepper to the pot. Rinse out the tomato cans with a little water and add it to the pot. Increase the heat to high, stir, and once it reaches a simmer, reduce the heat to medium and let it simmer for 15 minutes. (Taste check at 10 minutes—if it’s too sour, add the sugar.)

Step 3 - Cook Pasta:

In a separate large pot, bring water to a boil and add the tablespoon of salt. Add the pasta and cook according to the package directions.

Step 4 - Save Water:

Just before draining the pasta, give the pot a good stir to agitate the starch, then scoop out 1 cup of the cooking water and set aside. Drain the pasta.

Step 5 - Toss:

Add the drained pasta to the sauce along with 1/2 cup of the reserved pasta cooking water. Toss well on the stove until the pasta is evenly coated with the sauce. Use more cooking water if needed to loosen the sauce.

Step 6 - Serve:

Divide the pasta between bowls and serve immediately, topped with freshly grated parmesan and a sprinkle of parsley if desired.

What’s So Special About San Marzano Tomatoes?

San Marzano tomatoes are the crème de la crème of canned tomatoes—think of them as the Ferrari of the tomato world. Loyal fans swear they’re worth every penny compared to other varieties.

Let’s clarify: while all canned tomatoes are a pantry staple, San Marzano tomatoes are truly unique. They’re a specific type of plum tomato from a designated region in Italy, distinguished by their elongated shape, pointed tips, and fewer seeds.

Get ready to elevate your pasta game with this vibrant dish, and don’t forget to savor the rich flavors of San Marzano tomatoes. Buon appetito!