Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Sauce
Pasta
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Sauce · About 20 min
- Warm oil, garlic and chili from 40 ml olive oil, 20 g garlic, sliced, 1 tsp chili flakes, 700 g chopped tomatoes, ¾ tsp salt 1 minute. Add tomatoes and salt; simmer 20 minutes.
Pasta · About 3 min
- Boil 400 g penne, 3000 ml water, 1 tsp salt according to packet; reserve a little cooking water and drain.
Finish · About 3 min
- Toss pasta into sauce, loosening with reserved water. Add 20 g parsley, chopped.
Check: The pasta is tender with a slight bite and the thick sauce clings to it.
Tips
- Let tomato sauce reduce before combining it with pasta.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use fresh chopped red chili instead of flakes.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Penne Arrabbiata one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Penne Arrabbiata?
Let tomato sauce reduce before combining it with pasta.
What can I substitute in Penne Arrabbiata?
Use fresh chopped red chili instead of flakes.
Can I prepare Penne Arrabbiata ahead?
Prepare the measured ingredients for Penne Arrabbiata one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
