Penne Arrabiata – A fiery Italian tomato sauce made with San Marzano tomatoes, further virgin olive oil and garlic, tossed along with penne pasta.
It is wealthy and comforting. Plus it is naturally vegetarian!
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Absolutely the most vital factor about this recipe is the sauce. Arrabbiata sauce, made the standard approach, with further virgin olive oil, garlic, chilli and San Marzano tomatoes.
It is a wealthy and spicy sauce, and it is fairly easy to make too!
As soon as you’ve got acquired the sauce, you possibly can add any sort of cooked pasta you prefer to it.
I find it irresistible with recent tagliatelle or pappardelle once I’m within the temper for lengthy pasta.
For brief pasta, penne is the preferred option to go, however in fact, you possibly can exchange with any quick pasta you want.
📋 Sauce elements
The principle elements for a standard Arrabiata sauce embrace:
- Further virgin olive oil
- San Marzano tinned tomatoes
- Garlic
- Chilli Flakes
📺 Watch tips on how to make the sauce
Observe – this video reveals the arrabbiata sauce with lengthy pasta, however you you simply want so as to add the cooked penne to the sauce in the identical approach.
👩🍳PRO TIP It is a low & gradual sauce. Cook dinner the onions slowly, then simmer the tomatoes good and slowly for a thick, wealthy tomato pasta sauce.
As soon as that spicy arrabbiata sauce is prepared, stir in cooked penne pasta.
Serve topped with black pepper, chilli flakes, basil leaves and parmesan (or for vegetarian, use vegetarian Italian-style arduous cheese).
🍽️ What to serve it with
🍲 Extra scrumptious pasta recipes
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Penne Arrabiata
A fiery Italian tomato sauce made with San Marzano tomatoes, further virgin olive oil and garlic, tossed along with penne pasta. It is a wealthy and comforting dinner.
INSTRUCTIONS
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Begin by making the arrabbiata sauce. Add the oil to a big saucepan and warmth over a low-medium warmth.
3 tbsp extra-virgin olive oil
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Add the chopped onions to the pan and prepare dinner for 10-Quarter-hour, stirring typically, till the onions are very gentle (they shouldn’t be browned although).
1 small onion
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Add the garlic and chill flakes and prepare dinner for an additional 2 minutes.
4 fats cloves of garlic, 1 tsp chilli flakes (crimson pepper flakes)
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Add the tinned tomatoes, tomato puree, salt and pepper and stir collectively.
4 x 400g (4 x 14oz) cans San Marzano tomatoes, 1 tbsp tomato puree (paste for USA), ½ tsp salt, ½ tsp black pepper
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Flip up the warmth to medium and convey to a mild simmer. Then flip down the warmth and simmer gently for 45-50 minutes, till thickened. Stir often and break up the tomatoes with a picket spoon as you stir.
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About Quarter-hour earlier than the sauce is prepared, prepare dinner the pasta. Add the pasta to a big pan of boiling salted water.
400 g (14 oz) Penne Pasta
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Carry to the boil, then simmer for about 11 minutes for al dente pasta (or 12-13 minutes for those who prefer it slightly softer).
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Drain the pasta in a colander and place the drained pasta again within the pan.
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Coming again to the sauce, stir within the basil and provides the sauce a style. Add slightly extra salt and pepper for those who like.
A great handful (about 10g) recent basil leaves
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Pour the sauce over the pasta within the pasta pan and stir collectively to coat the pasta within the sauce.
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Serve topped with a sprinkling of black pepper, grated parmesan and recent basil leaves.basil leaves, black pepper and parmesan when serving.
¼ tsp black pepper, 2 tbsps parmesan cheese (or vegetarian Italian type arduous cheese for vegetarian), A great handful (about 10g) recent basil leaves
✎ Notes
San Marzano tomatoes are one of the best and most genuine possibility for Arrabbiata sauce. They’ve a thicker flesh, much less seeds, they’re much less watery, much less acidic and so they’re sweeter than common tinned tomatoes.
I purchase mine at deli outlets or on-line from Sous chef. I’ve seen them in Waitrose too. They will say ‘San Marzano DOP’ or ‘San Marzano PDO’ on the label – so you realize they’re the best ones.
*PDO = Protected designation of origin
*DOP =Denominazione d’Origine Protetta (which suggests Protected designation of origin)
If you cannot pay money for them, you need to use different good high quality tinned complete tomatoes + ¼ tsp of sugar per 400g/7oz tin.
Secret Tip: I discovered Sainsbury’s Italian plum tomatoes had been really very shut in style (when doing a blind uncooked style check at house). I did not want the additional sugar when utilizing that model (I wasn’t paid by them to say that, it is purely my opinion).
Can I make it forward?
I would not suggest making the entire dish forward, however you may make the sauce forward.
Make the sauce, then cool, cowl and refrigerate for as much as 3 days.
Reheat in a pan over a medium warmth, stirring often till piping scorching – about 6-8 minutes.
As soon as scorching, add in your cooked pasta.
Can I freeze it?
I would not suggest freezing the entire dish, with the pasta in, however you may make the sauce forward and freeze it.
Make the sauce, then cool, pour right into a freezer-proof container and seal with a lid. Then freeze.
Defrost in a single day within the fridge.
Reheat as per the reheat directions above.
The right way to scale up or down
Double or halve the recipe utilizing the identical ingredient ratios.
- If doubling you will have to simmer the arrabbiata sauce for 10 minutes longer.
- If halving, you will have to simmer the arrabbiata sauce for 10 minutes much less.
Dietary info is per serving, based mostly on this recipe making 4 servings.
Vitamin
Energy: 562kcalCarbohydrates: 95gProtein: 18gFats: 13gSaturated Fats: 2gPolyunsaturated Fats: 2gMonounsaturated Fats: 8gLdl cholesterol: 2mgSodium: 920mgPotassium: 1077mgFiber: 8gSugar: 14gVitamin A: 923IUVitamin C: 41mgCalcium: 200mgIron: 6mg
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