Blackrock Recipes & kitchen supply
Sign in Cart 0

No. 0110 Italian Free recipe

Fiery Penne Arrabbiata with Dried Chili

Arrabbiata means angry, and this sauce lives up to its name with dried chilies bloomed in olive oil before the tomatoes go in. It reduces to a thick, brick-red coating that grips every ridge of the penne. Basil and a sprig of rosemary add a fresh, herbal lift to the heat.

4.0 from 2,441 cooks

Penne coated in spicy red tomato sauce garnished with basil, rosemary and a dried red chili
Photo: Engin Akyurt on Pexels
Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Level
Easy
Jump to method

Method 6 steps

  1. Warm the olive oil in a large skillet over medium-low heat. Add the garlic and crumbled chilies and cook 2 minutes, until the garlic is fragrant and the oil turns orange.

  2. Pour in the crushed tomatoes, add the rosemary sprig and a good pinch of salt. Simmer 18 to 20 minutes, stirring often, until the sauce is thick and the oil pools at the edges.

  3. Taste and add the sugar only if the tomatoes are sharp. Remove the rosemary.

  4. Meanwhile, cook the penne in salted water until 1 minute shy of al dente. Reserve 1/2 cup water and drain.

  5. Add the penne to the sauce with a splash of pasta water and toss over high heat for 1 to 2 minutes until the sauce clings.

  6. Tear in half the basil, then serve topped with the remaining basil, the rosemary and a whole dried chili.

Tap a step to mark it done.

From the Pasta & Noodles kitchen

Around the pass

Nests of freshly cut egg tagliatelle dusted with flour on a pale wooden board
01 Nests of freshly cut egg tagliatelle dusted with flour on a pale wooden board
Rows of fluted fresh ravioli on a floured wooden table beside a brass stamp
02 Rows of fluted fresh ravioli on a floured wooden table beside a brass stamp
Green spinach gnocchi on a paddle board with eggs, flour and a wooden spoon
03 Green spinach gnocchi on a paddle board with eggs, flour and a wooden spoon

Cook next

More from Pasta & Noodles

The whole kitchen