40min 4 ppl
Penne Arrabbiata
25 minutes
2 people
Medium31–60 min or 7–12 steps
25 min · 9 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 12g
Carbs 66g
Fats 14g
About this dish
A furiously simple Roman classic — penne in a fiery garlic and chilli tomato sauce that takes 20 minutes and costs almost nothing to make.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- garlic clovesthinly sliced4
- fresh flat-leaf parsleychopped to serve
Tins & Jars
- tinned chopped tomatoes400 g
Dried Goods
- penne rigate160 g
- sugar1 tsp
Spices & Seasonings
- chilli flakes2 tsp
- salt to taste
Oils & Condiments
- olive oil3 tbsp
Utensils
- frying pan
- large saucepan
- colander
- wooden spoon
- chef's knife
- chopping board
Method
1
Thinly slice the garlic cloves and chop the parsley. Set aside.
Approx. 3 minutes
2
Heat the olive oil in a frying pan over medium-low heat.
Approx. 2 minutes
3
Add the sliced garlic and cook, stirring, until pale golden but not browned.
Approx. 2 minutes
4
Add the chilli flakes and cook briefly to release their aroma.
Approx. 1 minutes
5
Add the tinned chopped tomatoes and sugar, then season with salt.
Approx. 1 minutes
6
Simmer over medium heat, stirring occasionally, until the sauce thickens.
Approx. 15 minutes
7
Meanwhile, cook the penne in heavily salted boiling water until al dente. Reserve 100ml of pasta water, then drain.
Approx. 10 minutes
8
Add the drained penne to the sauce and toss together, adding a splash of pasta water if needed to loosen.
Approx. 1 minutes
9
Serve immediately, topped with fresh chopped parsley.
Approx. 1 minutes
