Barilla Penne all'Arrabbiata

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Ingredients for 4 people      
  • 340g Barilla® Penne Rigate
  • 3 Tablespoons extra virgin olive oil (evoo) divided
  • 2 Cloves garlic peeled and minced
  • 2 Teaspoons red chili pepper flakes or to taste
  • 1 Jar of Barilla® Arrabbiata Sauce
  • 45g Romano cheese grated
  • 1 Tablespoon 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 2 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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