Classic Pasta Arrabbiata

A classic fiery Roman pasta dish made with penne tossed in a spicy garlic and tomato sauce. Balanced with fresh parsley and freshly grated Pecorino Romano or Parmigiano Reggiano, this simple Italian classic brings bold flavor and satisfying heat to the dinner table.

Ingredients

• 500g penne or preferred pasta
• 800g canned crushed tomatoes
• 3 to 4 tbsp olive oil
• 4 cloves garlic (crushed)
• 1 to 2 tsp chili flakes or 1-2 fresh red chili peppers (diced)
• 1/4 cup fresh parsley (chopped)
• 50g Pecorino Romano or Parmigiano Reggiano cheese (grated)
• Salt and black pepper to taste

Directions

1. Bring a large pot of salted water to a boil for the pasta.
2. Heat olive oil in a large skillet over low heat.
3. Add the crushed garlic and chili flakes or diced chili peppers to the oil, frying briefly until fragrant while taking care not to burn the garlic.
4. Pour in the crushed tomatoes along with a pinch of salt and pepper. Increase heat to medium and simmer for 10 to 15 minutes until thickened.
5. Add the pasta to the boiling water and cook until slightly undercooked (al dente), as it will finish cooking in the sauce.
6. Stir most of the chopped parsley into the simmering tomato sauce, reserving a small amount for garnish.
7. Strain the al dente pasta and transfer it directly into the skillet with the sauce (off the heat). If the sauce appears too thick, stir in a splash of reserved pasta cooking water.
8. Stir in a handful of grated Pecorino Romano or Parmigiano Reggiano cheese until fully incorporated.
9. Garnish with the remaining chopped parsley and extra grated cheese before serving hot.