Penne all'Arrabbiata

Name: Penne all'Arrabbiata
Cuisine: italian
Ingredients: 400 g penne rigate; 3 tbsp extra-virgin olive oil; 3 cloves garlic, thinly sliced; 1½ tsp dried red chili flakes (adjust to taste); 400 g canned whole peeled tomatoes, crushed by hand; 1 tsp salt; ½ tsp freshly ground black pepper; 2 tbsp chopped fresh parsley; 50 g Pecorino Romano, grated (optional); 1 small dried red chili pepper, whole (optional)

Ingredients

400 g penne rigate
3 tbsp extra-virgin olive oil
3 cloves garlic, thinly sliced
1½ tsp dried red chili flakes (adjust to taste)
400 g canned whole peeled tomatoes, crushed by hand
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp chopped fresh parsley
50 g Pecorino Romano, grated (optional)
1 small dried red chili pepper, whole (optional)

Instructions

11. Bring a large pot of salted water to a boil and cook the penne al dente according to package instructions; reserve ½ cup pasta water and drain.
22. While the pasta cooks, heat the olive oil in a wide skillet over medium heat.
33. Add the sliced garlic and chili flakes (and the whole dried chili if using); sauté for 30 seconds until fragrant, being careful not to burn the garlic.
44. Stir in the crushed tomatoes, season with salt and pepper, and simmer for 8‑10 minutes, allowing the sauce to thicken and the flavors to meld.
55. Add the drained penne to the sauce, tossing to coat; if the sauce is too thick, add a splash of the reserved pasta water to achieve a silky consistency.
66. Remove from heat, stir in the chopped parsley and half of the grated Pecorino (if using).
77. Plate the penne, garnish with the remaining Pecorino and an extra pinch of chili flakes for heat, and serve immediately.

Source: llm-generated