Easy Spicy Tomato Pasta (Arrabbiata Sauce)
This easy penne arrabbiata is a very quick Italian pasta recipe that is vegan, vegetarian, dairy-free, sugar-free, and could be made with your favorite gluten-free pasta brand. Made with a simple red sauce and crushed red pepper flakes.
Servings: 6
Calories: 344kcal
Equipment
Ingredients
- 1 pound penne pasta or rigatoni
- 3 Tablespoons extra-virgin olive oil
- 2 garlic cloves minced
- 1 28- ounce whole peeled San Marzano DOC tomatoes or jar of tomato passata
- ½ teaspoon red pepper flakes plus more as needed
- 1 teaspoon sea salt
- 1 small bunch fresh Italian parsley chopped leaves only
Instructions
- Heat oil: In a large sauté pan or medium saucepan, heat olive oil over medium-high until it's shimmering.
- Add garlic and pepper flakes: Add garlic and the crushed red pepper flakes and sauté cook until the garlic is fragrant (no more than a minute, or it will brown).
- Add tomatoes: Next, add in the tomatoes (also the juices). I break them up and remove the hard stem before I add them to the pan. Use your wooden spoon to break them up and stir.
- Simmer the sauce: Once the sauce comes to a nice simmer, lower the heat to medium-low. Keep it simmering for about 25-30 minutes. Continue heating the sauce until it comes to a simmer. Then reduce heat to medium (or medium-low) to maintain a low simmer, and let the sauce cook for about 30 minutes, or until it reaches your desired consistency.
- Boil pasta water: When you have about 15 minutes left of simmering, bring a large pot of water to boil. Add salt when it comes to a rolling boil.
- Cook pasta: Add in the pasta, and cook until it's 1-2 minutes before al dente.
- Stir in the parsley + salt : Then taste the sauce, and season with any extra salt, pepper and/or crushed red pepper flakes as needed.
- Drain pasta: Drain the pasta in a colander and be sure to reserve a bit of the pasta water. Immediately transfer the pasta to the pan with the sauce. Raise the heat a little and combine, stirring with the sauce. If it's too thick, add a bit of the reserved starchy pasta water to thin it out.
- Plate up the pasta: Serve the pasta and add some more chopped fresh parsley, if you like. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
-
- Pasta: Use your favorite gluten-free pasta brand to make this gluten-free.
- Sauce: I recommend San Marzano DOP. Or if you can find a nice passata, use that.
- Make ahead: Make the sauce a day or two in advance and store in an airtight container in the refrigerator. Make pasta and combine with heated sauce when ready to enjoy.
- Freeze sauce: You could freeze the sauce for up to 2 months in an airtight container. Thaw out the sauce overnight in the refrigerator. When ready to enjoy the next day, heat sauce in a saucepan over medium heat.
Nutrition
Calories: 344kcal
Tried this recipe?Mention @savoringpasta or tag #savoringpasta!