Penne Arrabiata is a quintessential and easy Italian pasta dish crowned with solid flavours. "Arrabbiata" is the Italian term that means "angry," referring to the sauce's spiciness, which gives this dish a blazing zing. This originated in the region of Lazio, specifically in Rome, and became an old-fashioned favourite of the Italians and, indeed, a favourite of those who want to spice things up in their lives. This pasta uses penne, a short, ridged tube shape of pasta that traps the sauce in perfectly with each bite so that it is full of flavour. The arrabbiata sauce has simple ingredients: tomatoes, garlic, olive oil, dried red chilli peppers, or fresh red chillies. The garlic flavours are aromatic, yet the chillies' pungent heat adds a fiery but balanced flavour profile, enhancing the tomatoes' richness. The sauce is richly smooth due to the olive oil; thus, the spicy, tangy flavours mix and merge. The sauce will simmer, so when it is done, the tomatoes break down and thicken into a concentrated, bold taste that goes hand-in-hand with the pasta. This particular Penne Arrabiata is relatively simple, meaning that it can always be prepared at any given moment, which explains its widespread use in home cooking and restaurants. It is usually served with freshly chopped parsley over the top, offering it a hint of freshness, and some variations include grated Parmesan or Pecorino to add subtle creaminess while softening the heat slightly.

• 450 gms penne pasta
• 5 tbsp extra virgin olive oil
• 4 clove garlic
• 3 basil leaves
• 1 tbsp italian parsley
• Tomato
• Cayenne pepper

• Penne Arrabiata is the ultimate comfort food—it's spicy, saucy, and so satisfying.
• Here's how to make it like a pro:
• Start by boiling a large pot of salted water.
• Don't skip salting the water—it's key for flavorful pasta.
• Once it's boiling, add your penne and give it a quick stir to keep the pasta from sticking.
• While that's cooking, let's dive into the sauce.
• Heat 5 tablespoons of extra virgin olive oil in a large saut pan over medium heat.
• Add chopped garlic, a pinch (or more) of cayenne pepper, and some parsley (fresh or dried works).
• Stir frequently so the garlic doesn't burn—you're aiming for golden, fragrant, and slightly toasted, not crispy.
• While your kitchen starts to smell incredible, blend San Marzano tomatoes into a smooth sauce.
• If you're going for a rustic vibe, skip the blender and toss the tomatoes straight into the pan.
• Once the garlic is golden, carefully pour the tomatoes into the pan—it might sizzle and splash a bit, so be ready.
• Cover the pan and let the sauce simmer on high heat.
• When it starts bubbling, remove the lid, and stir occasionally.
• If it's going wild with bubbles, lower the heat slightly.
• Add 2 teaspoons of kosher salt (or adjust to taste), stir well, and let the sauce cook down for about 10 minutes until it thickens and the flavors are popping.
• Toss in some fresh basil leaves at the end and let them wilt for that fresh, herby punch.
• By now, your penne should be cooked al dente—firm but with no crunch.
• Drain it, saving a cup of the pasta water just in case.
• Add the penne directly to the pan with the sauce and toss it like you mean it until every piece is coated.
• If the sauce feels a little thick, add a splash of the reserved pasta water to loosen it up and get that silky finish.
• Serve this recipe of Penne Arrabiata straight from the pan into warm bowls, ensuring it stays hot and full of flavor.
• For garnish, sprinkle some fresh parsley or amp up the spice with extra cayenne or chili flakes on your Penne Arrabiata.
• Pair it with some crusty bread on the side.