Penne Arrabbiata Recipe

Penne pasta: A type of pasta shaped like short tubes, perfect for holding the spicy sauce.

Olive oil: Used as the base for sautéing the garlic and red pepper flakes, adding richness to the sauce.

Garlic: Adds a pungent and aromatic flavor to the sauce.

Red pepper flakes: Provides the signature heat and spiciness to the arrabbiata sauce.

Canned tomatoes: The main ingredient for the sauce, offering a rich and tangy tomato flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the sauce.

Parsley: Fresh herb used for garnish, adding a pop of color and freshness.

To enhance the flavor of your penne arrabbiata, consider using whole canned tomatoes instead of pre-crushed ones. Crush them by hand or with a fork for a chunkier texture and fresher taste. Additionally, when sautéing the garlic and red pepper flakes, be careful not to let the garlic brown too much, as it can turn bitter. Aim for a light golden color to maintain a balanced flavor profile.

• penne pasta - Substitute with rigatoni: Both have a similar tube shape and can hold the sauce well.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point.

• garlic cloves - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove to maintain the garlic flavor.

• red pepper flakes - Substitute with cayenne pepper: Use a pinch of cayenne pepper to add a similar level of heat.

• canned tomatoes - Substitute with fresh tomatoes: Use 800 g of peeled and crushed fresh tomatoes for a fresher taste.

• salt - Substitute with soy sauce: Use soy sauce sparingly to add a salty and umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar peppery flavor but is slightly milder.

• fresh parsley - Substitute with dried parsley: Use 1 tablespoon of dried parsley for a similar herby note.

• Allow the penne arrabbiata to cool completely before storing. This helps prevent condensation, which can make the pasta soggy.
• Transfer the cooled penne arrabbiata to an airtight container. Make sure the container is large enough to avoid squishing the pasta.
• For short-term storage, place the container in the refrigerator. The penne arrabbiata can be stored in the fridge for up to 3-4 days.
• If you plan to store the penne arrabbiata for a longer period, consider freezing it. Divide the pasta into individual portions for easier reheating.
• Use freezer-safe containers or heavy-duty freezer bags for freezing. Label each container or bag with the date to keep track of freshness.
• When ready to reheat, thaw the penne arrabbiata in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat the pasta in a skillet over medium heat, adding a splash of olive oil or a bit of water to prevent sticking. Stir occasionally until heated through.
• Alternatively, you can reheat the penne arrabbiata in the microwave. Place it in a microwave-safe dish, cover, and heat in 1-minute intervals, stirring in between, until hot.
• For best results, garnish with fresh parsley after reheating to revive the flavors and add a touch of freshness.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil or a few tablespoons of water.
  2. Add the leftover penne arrabbiata to the skillet.
  3. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the pasta is heated through.
  4. If the sauce seems too thick, add a bit more water or crushed tomatoes to reach the desired consistency.

• Microwave Method:

  1. Transfer the penne arrabbiata to a microwave-safe dish.
  2. Add a splash of water or olive oil to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Heat on medium power for 1-2 minutes, then stir.
  5. Continue heating in 30-second intervals, stirring in between, until the pasta is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the penne arrabbiata to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Bake for about 15-20 minutes, or until the pasta is heated through.
  5. For a crispy top, remove the foil during the last 5 minutes of baking.

• Boiling Water Method:

  1. Bring a pot of water to a gentle boil.
  2. Place the leftover penne arrabbiata in a heatproof colander or strainer.
  3. Submerge the colander in the boiling water for about 1-2 minutes.
  4. Remove the colander and let the water drain off before serving.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the penne arrabbiata in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the pasta is heated through.
  4. Stir occasionally to ensure even heating.

• Large pot: used to cook the penne pasta according to the package instructions.

• Colander: used to drain the cooked pasta.

• Large skillet: used to heat the olive oil, sauté the garlic and red pepper flakes, and simmer the crushed tomatoes.

• Wooden spoon: used to stir the garlic, red pepper flakes, and crushed tomatoes in the skillet.

• Measuring spoons: used to measure the olive oil and red pepper flakes.

• Chef's knife: used to mince the garlic and chop the fresh parsley.

• Cutting board: used as a surface to mince the garlic and chop the fresh parsley.

• Can opener: used to open the canned tomatoes.

• Mixing bowl: used to hold the drained pasta before adding it to the skillet.

• Tongs: used to toss the pasta with the sauce in the skillet.

• Serving bowl: used to serve the finished penne arrabbiata.

• Measuring cup: used to measure the fresh parsley.

Use pre-minced garlic: Save time by using pre-minced garlic instead of mincing fresh cloves.

Buy crushed tomatoes: Opt for canned crushed tomatoes to skip the step of crushing them yourself.

Cook pasta in advance: Cook the penne pasta ahead of time and store it in the fridge to quickly add to the sauce later.

Measure ingredients beforehand: Measure out the olive oil, red pepper flakes, and other ingredients before starting to streamline the cooking process.

Use a large skillet: A larger skillet allows for more even cooking and easier mixing of the pasta and sauce.