Penne all'Arrabbiata

Penne all'Arrabbiata

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb penne

  • ¼

    cup plus 2 tbsp. extra virgin olive oil

  • 6

    garlic cloves, minced

  • 2

    tsp crushed red pepper

  • 1

    28 oz can crushed tomatoes

  • 1

    tsp dried oregano

  • salt

  • 2

    tbsp. chopped flat leaf parsley

  • freshly grated pecorino cheese, for serving


in a large pot of boiling salted water, cook the penne until al dente meanwhile in a large, deep, skillet heat 1/4 cup of the olive oil. add the garlic and crushed red pepper and cook over moderate heat until golden and fragrant, about 3 mins. add the crushed tomatoes, oregano and a pinch of salt and bring to a boil. simmer over moderate heat, stirring occasionally, until slightly reduced about 8 mins. drain the penne, reserving 1/3 cup of the pasta cooking water. add the penne to the skillet, and toss well. add the reserved pasta cooking water, the remaining 2 tbsp. of olive oil and the parsley, season with salt and stir well. transfer the pasta to shallow bowls and serve with pecorino cheese.


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