🇮🇹 ItalyCatalog recipe
Penne tossed in a fierce garlic and chili tomato sauce, punchy enough to wake up a tired Tuesday, finished with a scatter of raw parsley.
For 4 servings.
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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.
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.
Boil the penne in well-salted water until just shy of al dente, about 10 minutes, reserving a cup of the cooking water.
Drain the pasta and tip it into the sauce, tossing over medium heat with a splash of pasta water until every piece is coated.
Scatter with parsley and serve immediately, without cheese.
💡 Traditional arrabbiata skips parmesan entirely — the chili and garlic are the whole point.
Arrabbiata means 'angry' in Italian, a nod to the flush the chili gives both the sauce and the diner. It comes from Rome's trattoria tradition of quick, cheap pasta built on tomato, garlic and dried chili rather than meat, and stays one of the few classic sauces deliberately served without cheese.
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