Penne all'Arrabbiata (Spicy Tomato Penne)

Method

1. 1

   Warm the olive oil in a wide skillet and add the garlic and chili flake. Cook over medium-low heat until the garlic is fragrant and just turning gold, about 2 minutes.

2. 2

   Add the crushed tomatoes and salt, and simmer uncovered until thick and deep red, about 15 minutes.

   💡 Taste before plating — if it isn't making you sniff, stir in a little more chili flake.

3. 3

   Boil the penne in well-salted water until just shy of al dente, about 10 minutes, reserving a cup of the cooking water.

4. 4

   Drain the pasta and tip it into the sauce, tossing over medium heat with a splash of pasta water until every piece is coated.

5. 5

   Scatter with parsley and serve immediately, without cheese.

   💡 Traditional arrabbiata skips parmesan entirely — the chili and garlic are the whole point.