Cooked - Penne Arrabbiata (Spicy Tomato Pasta)

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Home Pricing Community My Recipes

Penne Arrabbiata (Spicy Tomato Pasta)

8.0

1 pound penne or ziti (, or other pasta of choice (short or long))

1 tbsp cooking / kosher salt (, for cooking pasta)

3 tbsp extra virgin olive oil

6 garlic cloves (, finely minced)

1 small onion

1 red calabrian chiles/ fresno chiles (please wear gloves holy fuck)

½ tsp chilli flakes ((red pepper flakes))

2 28 oz canned crushed san marzano tomato

2 jarred roasted red peppers, blended (less than half a cup I think?)

1 ¼ tsp cooking / kosher salt

¼ tsp black pepper

1 tbsp italian seasoning

½ tsp white sugar (only if needed)

Parmesan or goat cheese

2 tsp finely chopped parsley and basil

Sauté - Heat oil in a large pot over medium heat. Add onion and cooked until soft and melty. Add garlic and toss for a bit. Add cayenne/calabria and chilli flakes. Cook for 1 minute.
Add tomato, cook down. Add salt and pepper.
Bring to a simmer and turn on low, let it mingle for 30 minutes. (Taste check at 10 min – if sour, add the sugar.)
Bring a large pot of water to the boil with the 1 tablespoon of salt. Add pasta and cook per packet directions.
Just before draining, give the pot a big stir (to agitate the starch) then scoop out 1 cup of the water and set aside.
Add pasta into the sauce along with ½ cup of the pasta cooking water. Toss well (still on the stove) until the pasta is coated with the pasta sauce. Use extra pasta cooking water if needed, to loosen.
Divide between bowls and serve immediately with parmesan, goat cheese and herbs

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍽️Casual Dining📆Everyday

Season❄️Winter

DifficultyEasy ⏰ 30m

Created 108 weeks ago

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