Penne AllArrabbiata Spicy Sauce

# Required Ingredients:

→ Pasta

01 - 14 oz penne rigate

→ Sauce

02 - 3 tbsp extra virgin olive oil

03 - 4 large garlic cloves, thinly sliced

04 - 1 to 2 tsp red chili flakes

05 - 28 oz peeled whole tomatoes (2 cans), crushed

06 - 1 tsp sea salt

07 - 1/2 tsp freshly ground black pepper

→ Finishing

08 - 2 tbsp fresh flat-leaf parsley, finely chopped

09 - Extra virgin olive oil, for drizzling

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta.

02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and red chili flakes, cooking gently for about 1 minute until fragrant but not browned.

03 - Add crushed tomatoes, sea salt, and pepper. Simmer uncovered for 12 to 15 minutes, stirring occasionally until the sauce thickens slightly.

04 - Add drained penne to the sauce. Toss well, adding reserved pasta water as needed to loosen the sauce and evenly coat the pasta.

05 - Remove from heat. Stir in chopped parsley and drizzle with extra olive oil. Serve immediately, garnished with additional parsley if desired.

# Expert Suggestions:

01 -

Ready in 30 minutes flat, yet tastes like you've been cooking all afternoon.
The heat builds beautifully, warming you from the inside out with just garlic, chili, and tomatoes.
It's naturally vegan and dairy-free, but doesn't feel like it's missing anything—pure, honest food.

02 -

Burned garlic tastes bitter and ruins the entire dish—low to medium heat is your friend, and one minute is often enough.
Pasta water is your secret weapon; its starch does more for the sauce than cream ever could in other dishes.
Never add cheese to traditional arrabbiata—it muffles the heat and heat is the whole point here.

03 -