Recipe courtesy of

Penne All'Arrabbiata ("In a Rage")

This classic Roman pasta dish gets a jolt from crushed red pepper and garlic-infused oil.
  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 2 servings, about 2 cups each
  • Nutrition Info
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6 ounces penne or ziti


1 tablespoon extra-virgin olive oil

3 cloves garlic, peeled

1/4 teaspoon crushed red pepper

1 14-ounce can plum tomatoes, drained

3 tablespoons freshly grated Pecorino Romano or Parmesan cheese

1 tablespoon chopped fresh parsley


  1. Cook penne (or ziti) in boiling salted water until al dente, 8 to 10 minutes.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and crushed red pepper and cook, stirring, until garlic is browned, about 2 minutes. Remove and discard garlic. Add tomatoes, mashing them into the flavored oil. Cook, stirring occasionally, until thickened, about 2 minutes. Season with salt.
  3. Drain pasta and add to sauce. Toss over high heat until hot. Adjust seasoning with salt and pepper. Add cheese and parsley and divide between 2 warmed plates. Serve immediately.

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