Penne Arrabbiata is an Italian pasta dish with penne noodles in a spicy tomato based sauce with fresh parmesan, basil and parsley. This simple Italian Pasta dish is one of my favorites, and it only takes 20 minutes to make!
Guys, it’s day 2 of my sharing another favorite dish from our recent trip to Europe! (Has anyone had a chance to try the French Croque Monsieur I shared last week?! Wow, those are soo good!)
We spent two weeks exploring Rome, Italy and Paris,France and I came home itching to make tons of my favorite meals from abroad. Remaking so many yummy French and Italian dishes has definitely helped ease our post vacation blue’s.
Penne Arrabbiata was one of my favorite foods from Italy. Although it’s a tough call considering all of the amazing Pizza, Caprese Salads and sandwiches that I loved. And let’s not forget the GELATO. Ohhhhh the Gelato. I think we had two gelato every single day, and I don’t regret it at all!
We ate our hearts out in Italy. But, we walked a TON too–like 15 miles or more a day. We saw so many beautiful sites–my favorites included the Colosseum and Vatican City. The history in Rome is unbelievable, and breathtaking.
I had honestly never even heard of Penne Arrabbiata before our trip to Italy, yet it was instantly one of my favorite dishes. It’s easy to win my heart when the dish is composed of pasta and a spicy sauce. YUM. I love the fresh flavors mixed in with it–the fresh parsley, basil and parmesan. Those three fresh ingredients are a must for this dish! Use a block or triangle “brick” of fresh parmesan, NOT the pre-shredded stuff, pleeeaaase.
Arrabbiata literally means “angry” in Italian, because the sauce is supposed to be “angry” spicy, but you can adapt the crushed red pepper measurements according to your tolerance for heat. Serve with a fresh green salad and warm crusty bread.
- 1 lb penne rigate
- 3 Tablespoons olive oil
- 3 cloves garlic
- 1-4 teaspoons crushed red pepper flakes, depending on how spicy you want it
- 1 28oz can whole peeled tomatoes or 1 1/2 cups fresh chopped tomatoes
- 2 Tablespoons tomato paste
- 6 fresh basil leaves, chopped
- 1/2 cup fresh grated parmesan or pecorino cheese, for topping
- 1/3 cup finely chopped flat-leaf parsley, for topping
- Cook pasta in a large pot of boiling water, according to package instructions, until tender.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring for 30 seconds. Add tomatoes, crushing them roughly with the back of a wooden spoon, and tomato paste. Bring to a simmer over low heat and cook for 5-10 minutes. Remove from heat and add fresh chopped basil.
- When pasta is cooked, drain the water and add it to the sauce. Toss well. Taste and add more red pepper flakes or salt and pepper, if needed. Serve immediately topped with a generous portion of grated pecorino or parmesan cheese and fresh chopped parsley.
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