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How to Make Penne Arrabbiata

Name: How to Make Penne Arrabbiata
Yield: 4
Ingredients: 4 garlic cloves; 1 (28-ounce) can whole San Marzano tomatoes; 1/2 tsp red pepper flakes; 1/4 cup olive oil; 1 pound penne; salt salt; 1 cup pasta water; to taste fresh olive oil; to taste Pecorino Romano

Penne arrabbiata is pasta with a spicy tomato sauce made from garlic, red pepper flakes, and good canned tomatoes. Cook the pasta until just shy of al dente, then finish it in the sauce with pasta water to create a silky coating. The key is building heat gradually and letting the tomatoes concentrate into something more than soup.

Total time: 35 min
Hands-on: 15 min
Serves: 4
Difficulty: Easy

Ingredients

4 garlic cloves
1 (28-ounce) can whole San Marzano tomatoes
1/2 tsp red pepper flakes
1/4 cup olive oil
1 pound penne
salt salt
1 cup pasta water
to taste fresh olive oil
to taste Pecorino Romano

Step by step

Prep your ingredients. Slice 4 garlic cloves thin. Open one 28-ounce can of whole San Marzano tomatoes and crush them by hand in a bowl. Set aside 1/2 teaspoon red pepper flakes and have good olive oil ready.
Start the sauce. Heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and let it sizzle gently until fragrant, about 30 seconds. Don't let it brown.
Add heat and tomatoes. Sprinkle in the red pepper flakes and stir for 10 seconds. Add the crushed tomatoes with their juice. Season with salt. Let this bubble and reduce for 15-20 minutes until it's thick enough that a wooden spoon leaves a trail.
Cook the pasta. Boil 1 pound penne in heavily salted water until 1 minute shy of the package time. Reserve 1 cup pasta water before draining.
Marry pasta and sauce. Add the drained pasta to the sauce along with 1/2 cup pasta water. Toss vigorously for 2-3 minutes until the pasta is perfectly al dente and the sauce clings to each tube.
Finish and serve. Remove from heat. Add a drizzle of fresh olive oil and toss. Taste for salt and heat. Serve immediately with grated Pecorino Romano on the side.

Tips & troubleshooting

Use the best canned tomatoes you can find. San Marzanos are worth it here.
The sauce should coat the back of a spoon when ready. If it's too thin, keep reducing.
Save extra pasta water. You might need more to loosen the sauce as you toss.
Arrabbiata means 'angry' - it should have bite. Taste and adjust the pepper flakes.
Don't add cheese to the pan. Serve it on the side and let people choose.

Variations

With pancetta. Render diced pancetta in the pan before adding garlic. Use the rendered fat as part of your oil base.
Extra fiery. Add a few sliced fresh chilies along with the red pepper flakes, or use calabrian chilies for deeper heat.
With fresh herbs. Stir in torn basil leaves or chopped parsley just before serving, but the classic version stands alone.

Questions

Can I use fresh tomatoes instead of canned?: You can, but good canned tomatoes will give you better results year-round. If you use fresh, choose very ripe ones and peel them first.
How spicy should arrabbiata be?: It should have a definite kick that builds as you eat. Start with 1/2 teaspoon red pepper flakes and adjust up from there.
What if my sauce is too watery?: Keep cooking it down. The tomatoes need time to concentrate. A proper arrabbiata sauce should be thick enough to cling to the pasta.
Can I make the sauce ahead?: Yes, the sauce keeps well for days in the fridge. Reheat it gently and add a splash of pasta water when you toss it with freshly cooked pasta.