Italian Pasta All'Arrabbiata

Italian Pasta All'Arrabbiata

  • Prep: 10 min
  • Cook Time: 10 min
  • Total: 20 min
  • Serving: 4 Servings

Nothing beats a fresh, simple and flavorful bowl of Italian pasta with a glass of Sangiovese or Valpolicella.


  • 6 ounces penne
  • Salt
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, peeled
  • 1/4 teaspoon crushed red pepper
  • 1 14-ounce can plum tomatoes, drained
  • 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese
  • 1 tablespoon chopped fresh parsley


  1. Cook the penne al dente according to package directions, drain and place back into the pan.
  2. In the meantime, place the oil in a large sauté pan over medium heat and add the garlic and red pepper. Cook for 2 minutes and then remove the garlic and discard.
  3. Add the tomatoes to the pan, mash with a fork and cook for 2 minutes. Sprinkle with some salt and then pour the sauce over the pasta.
  4. Sprinkle the pasta and sauce with some salt and pepper, toss and serve topped with the cheese and the parsley.


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