cookingoItaly
🇮🇹 A TASTE OF ITALY
Penne all’Arrabbiata.
A punchy tomato, garlic and chilli sauce clings to penne in this simple Italian pasta. It is served without cheese, letting the tomatoes and olive oil lead.
Vegan- Total time
- 30 min
- Servings
- 2 people
- Difficulty
- Easy
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Total time
- 30 minutes
Ingredients
For 2 servings · Check off as you go
0 of 7 ingredients ready
Let's make it.
4 stepsStart the sauce
Warm olive oil in a wide pan over medium-low heat. Add garlic and chilli and stir for about a minute, keeping the garlic pale.
Simmer the tomatoes
Add tomatoes and the measured salt. Simmer gently for 15 minutes, breaking up larger pieces with a spoon.
Cook the penne
Meanwhile, boil penne in salted water according to the packet until just al dente. Reserve a mug of cooking water before draining.
Toss and serve
Add pasta to the sauce with 2–3 tablespoons of cooking water. Toss over medium heat for a minute until coated. Fold in parsley and serve without cheese.
Ingredient Notes
Use egg-free pasta. No Parmesan or dairy topping is included.
Cooking Tips
Add pasta water a spoonful at a time: you want a coating sauce, not a watery pool.
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