Penne Rigate all'Arrabbiata

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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

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  • Bring a large pot of water to a boil; season with salt
  • 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
  • Stir in tomatoes and bring to a boil; simmer for 5 minutes
  • Season with salt to taste
  • Remove skillet from heat
  • Cook pasta according to package directions
  • Drain pasta; reserve ¾ cup of pasta cooking water
  • Add pasta and pasta cooking water to the tomato sauce; toss over medium heat until pasta is well coated
  • Stir in remaining olive oil, romano cheese, and parsley before serving
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