how to make

Arrabbiata Sauce

GOOD LIFE EATS

A simple, just-spicy-enough Arrabbiata Sauce you can make from pantry ingredients.

Let’s get started!

Serve it with anything — chicken, sausages, pasta, even your morning eggs!

PREPARE PENNE

1

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, until al dente.

SET ASIDE

2

Once cooked, set aside 1/2 cup of the pasta water for potential use. Then, drain the pasta and set aside until the sauce is ready.

SAUCE

1.

Remove tomatoes from the can, reserving any liquid. Dice the tomatoes and set aside along with the reserved liquid.

HEAT

2.

Heat the olive oil in a cast iron skillet, or other large heavy bottomed frying pan, over medium low heat until shimmering.

ADD

3.

Once heated, reduce the stove heat to low. Then, add the minced garlic cloves and the red pepper flakes. Cook for 3-4 minutes, stirring with a wooden spoon periodically so it doesn’t burn.

STIR

4.

Next, stir in the tomato paste, mixing well, and cook for another minute. Then, add the diced tomatoes and salt to the oil mixture.

COOK

5.

Increase the stove heat to medium and cook the arrabbiata sauce, while stirring, until slightly sputtering. Then, reduce the heat to low and continue to cook for 10 more minutes.

TASTE

6.

Taste for seasoning and add additional salt, if desired.

STIR

7..

Stir in the fresh parsley.

SERVING

1.

Add the cooked penne rigate into the pan with the arrabbiata sauce, stirring to coat the pasta completely. Cook for 1 minute before serving.

NOTE

2.

Note: If the sauce needs to be thinned slightly, you can add a small amount of the reserved pasta water to the sauce until desired consistency is reached.

DRIZZLE

3.

Serve the Penne all'Arrabbiata with chili garlic oil on the side for drizzling on top - perfect for those who would like more heat on the sauce.

GARINSH

4.

Then, garnish with fresh basil leaves and a sprinkling of pecorino romano.

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Arrabbiata Sauce

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