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the finished penne arrabbiata
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Penne Aribiata Recipe

Prep Time2 minutes
Cook Time15 minutes
Servings: 4

Ingredients

  • 1 Lb of penne pasta
  • 28 oz. Can of crushed tomatoes
  • 1 Cup of chicken stock
  • 4 Cloves of garlic peeled and cut into slivers
  • A couple of pinches of crush red pepper
  • 6 Tablespoons of extra virgin olive oil
  • ½ Cup of pecorino romano or parmesan cheese
  • Fresh basil or parsley

Instructions

  • Fill up a large pot of water and place it over high heat. Once the water has come to a boil toss in the penne pasta.
  • Make the sauce: Quickly add the 6 tablespoons of olive oil to a large saucepan and place it over high heat. Once the pan has become hot toss in the slivers of garlic and crushed red peppers. Stir these ingredients in the olive oil for a minute or two, making sure that they don’t burn. Then toss in the crushed tomatoes and chicken stock, stirring everything together. Turn down the heat and let the sauce simmer while the penne finishes cooking.
  • Add the penne to the sauce: just before the penne has become al dente strain it through a colander and add it to the sauce. Then turn up the heat and let it finish cooking in the sauce for 3 minutes. You will know this is done when the sauce has coated all pieces of the pasta, and the penne is as soft as you prefer.
  • Finnish the dish: Turn the heat off and toss in the parmesan and fresh herbs if using. Then slowly stir everything until the cheese is completely melted and incorporated in the sauce.
  • Dish out the penne arrabbiata immediately and enjoy!