Description
Penne Arrabbiata with Chili Crisp is a spicy and flavorful Italian pasta dish that comes together in under 30 minutes. The sauce features a vibrant combination of garlic, chili crisp, tomato paste, and whole peeled tomatoes, simmered to perfection and tossed with al dente penne. Garnished with freshly grated pecorino romano and parsley, it makes a comforting dinner with a spicy kick.
Ingredients
Pasta
- 1 lb penne pasta
- 4 cups water
- 1 tablespoon salt
Sauce
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 2-3 tablespoons chili crisp, plus more for garnish
- 1 tablespoon tomato paste
- 2 teaspoons sesame seed oil
- 1 (28 oz) can whole peeled tomatoes
- 1 teaspoon salt
- 1 teaspoon sugar
Garnishes
- ½ cup parsley, roughly chopped
- ½ cup freshly grated pecorino romano or parmesan
Instructions
- Cook the pasta: In a medium pot, bring 4 cups of water to a boil. Add 1 tablespoon of salt and cook the penne pasta until al dente, according to package instructions. Reserve ½ cup of pasta water before draining the pasta.
- Prepare the sauce base: While the pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat. Add 4 minced garlic cloves and cook, stirring, for 1 minute until fragrant.
- Add chili crisp and tomato paste: Stir in 2-3 tablespoons of chili crisp and cook for another 20 seconds. Then add 1 tablespoon of tomato paste along with 2 teaspoons of sesame seed oil, cooking for 30 seconds while smashing and stirring the tomato paste to break up any clumps.
- Add tomatoes and season: Pour in the entire 28 oz can of whole peeled tomatoes. Add 1 teaspoon salt and 1 teaspoon sugar. Crush the tomatoes gently with a wooden spoon while stirring everything to combine.
- Simmer the sauce: Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally. If the sauce becomes too thick, add reserved pasta water a little at a time to reach your desired consistency. Taste and adjust seasoning with more salt or sugar if needed.
- Toss pasta with sauce: Add the drained penne pasta to the sauce and toss well to combine and coat the pasta evenly.
- Serve and garnish: Plate the pasta and garnish with roughly chopped parsley and freshly grated pecorino romano or parmesan cheese. Add extra chili crisp for more heat if desired.
Notes
- Reserve pasta water to help adjust sauce consistency and make it silky.
- Adjust the amount of chili crisp according to your preferred spice level.
- Using whole peeled tomatoes adds a rich texture and flavor to the sauce.
- Serve immediately for the best texture and flavor.
- Parmesan can be substituted for pecorino romano if preferred.
