Spicy Arrabbiata

Ingredients

• 400 grams Penne pasta
• 800 grams Canned crushed tomatoes
• 3 tablespoons Extra virgin olive oil
• 4 pieces Garlic cloves, minced
• 2 teaspoons Dried red chili flakes
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 30 grams Pecorino Romano cheese(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat.

3. 3

   Add the minced garlic and red chili flakes to the skillet, sautéing for 1-2 minutes until the garlic is fragrant but not browned.

4. 4

   Pour in the crushed tomatoes and add salt. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly.

5. 5

   Reserve half a cup of pasta water, then drain the penne.

6. 6

   Toss the pasta into the sauce, adding a splash of the reserved water if needed to coat the noodles evenly.

7. 7

   Garnish with fresh parsley and optional Pecorino Romano before serving.