Penne Rigate all'Arrabbiata

  • Prep
  • Cook
  • Skill


Ingredients for 4 people      

  • 350g Barilla® Penne Rigate
  • 50ml tablespoons extra virgin olive oil divided
  • 1 cloves garlic peeled and minced
  • 1 teaspoons red chili pepper flakes or to taste
  • 400ml Italian canned tomatoes peeled (may substitute with Barilla® Marinara Sauce)
  • 60g romano cheese grated
  • 20g fresh Italian parsley chopped
  • salt to taste


  1. 1
    Bring a large pot of water to a boil; season with salt
  2. 2
    Sauté garlic and red chili pepper flakes with 3 tablespoons of olive oil in a large skillet over medium heat for 1-2 minutes, or until slightly golden and fragrant
  3. 3
    Stir in tomatoes and bring to a boil; simmer for 5 minutes
  4. 4
    Season with salt to taste
  5. 5
    Remove skillet from heat
  6. 6
    Cook pasta according to package directions
  7. 7
    Drain pasta; reserve ¾ cup of pasta cooking water
  8. 8
    Add pasta and pasta cooking water to the tomato sauce; toss over medium heat until pasta is well coated
  9. 9
    Stir in remaining olive oil, romano cheese, and parsley before serving

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