Penne all'Arrabbiata

Fiery garlic and red chili peppers infuse silky San Marzano tomatoes into a bold, no-cream sauce that lets each ingredient shine in perfect simplicity. Tossed with penne and finished with fresh parsley, this Roman classic delivers addictive heat and depth in just thirty minutes. Perfect for weeknight dinners when you want authentic Italian flavor without fuss.

Ingredients

1 pound (454 grams) penne pasta

2 cans (28 ounces or 800 grams total) San Marzano tomatoes, crushed by hand or left whole

6 cloves garlic, thinly sliced

2 to 4 whole dried red chili peppers, or 1 teaspoon (2 grams) red chili flakes

5 tablespoons (75 milliliters) extra virgin olive oil

1 teaspoon (6 grams) salt, plus more to taste

1/2 teaspoon (1 gram) black pepper

1/4 cup (10 grams) fresh flat-leaf parsley, finely chopped

Pasta water (reserved from cooking)

Instructions

Bring a large pot of salted water to a rolling boil over high heat. Add the penne and cook according to package directions until al dente, typically 9 to 11 minutes. Reserve 1 cup (240 milliliters) of pasta water before draining.

While the pasta cooks, pour the olive oil into a large skillet and place it over medium heat. Allow the oil to warm for about 1 minute until shimmering.

Add the sliced garlic and whole dried chili peppers to the warm oil. Stir constantly for 1 to 2 minutes until the garlic becomes fragrant and begins to turn light golden. Do not let it brown, or it will become bitter.

Carefully add the crushed tomatoes with their juice to the skillet. If using whole canned tomatoes, crush them by hand directly into the pan. Stir well to combine with the oil and garlic.

Reduce the heat to medium-low and simmer the sauce uncovered for 8 to 10 minutes. The sauce should bubble gently and reduce slightly, concentrating the tomato flavor. The oil will begin to separate from the tomato sauce, which is correct.

Add the drained penne directly to the skillet with the sauce. Toss well for about 1 minute, adding pasta water gradually, 2 to 3 tablespoons (30 to 45 milliliters) at a time, until the sauce coats the pasta and reaches a silky consistency.

Taste the pasta and adjust seasoning with additional salt and black pepper as needed. Remove and discard the whole chili peppers if desired, though they are traditionally left in for presentation.

Transfer to serving plates immediately while very hot. Garnish with fresh chopped parsley and serve at once.