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Arrabiata Penne


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  • Kosher salt
  • 1 pound penne rigate with ridges
  • 1/4 cup olive oil
  • 3 cloves chopped garlic
  • 1 35 oz can chopped tomatoes
  • 1/2 tsp red pepper flakes (This is for the spicer version...for all you wimps cup it down to 1/4!)
  • 1/2 tsp Italian seasoning
  • 6 leaves freshly chopped basil (actually more)
  • Parmigiano Reggiano



Step 1

Bring a large pot of water to a boil. Add kosher salt to the water, then add pasta. Cook according to package instructions, about 9 minutes, al dente.

In a large skillet over medium high heat add the olive oil and heat until it starts to shimmer. Add the garlic and cook, stirring, until fragrant 1 to 2 minutes. Add the chopped tomatoes, red pepper flakes, Italian seasoning and salt to taste. Bring to a boil and cook for five minutes. Remove from the heat and add the chopped basil.

Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil. Serve warm.


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