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Spicy Arrabiata Penne

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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Kosher salt and freshly ground black pepper

1 pound penne rigate (penne pasta with ridges) 

1/4 cup olive oil 

3 cloves garlic, chopped 

One 26.42-ounce container chopped tomatoes, such as Pomi 

1/2 teaspoon red chile flakes 

1/2 teaspoon Italian seasoning 

6 leaves fresh basil, chopped, plus more for garnish

Block of Parmigiano-Reggiano, for garnish


  1. Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
  2. In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
  3. Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.

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