Penne all'Arrabbiata
A bright, spicy tomato sauce clings to al dente penne for a simple, bold weeknight pasta. Quick to make but layered with garlic, crushed red pepper, and finishing cheese and parsley for balance.
12 oz penne
3 tbsp extra-virgin olive oil
3 clove garlic, thinly sliced
1 tsp crushed red pepper flakes
28 oz canned whole tomatoes, hand-crushed in the pan
1 ½ tsp salt
¼ tsp black pepper, freshly ground
1 tsp granulated sugar
¼ cup fresh parsley, chopped
½ cup pecorino romano, finely grated
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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