Description
This Penne Arrabbiata recipe offers a quick, spicy, and delicious Italian dinner with perfectly cooked penne pasta coated in a zesty tomato sauce infused with garlic, crushed red pepper flakes, and fresh herbs. It features simple pantry staples and can be easily customized with optional smoked turkey slices or plant-based cheese for a satisfying meal ready in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 200g high-quality dried penne pasta
- 2 tbsp extra virgin olive oil
- 4 cloves fresh garlic, finely minced
- 1 tsp crushed red pepper flakes (adjust to taste)
- 400g crushed canned tomatoes
- 2 tbsp vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon juice (natural)
Optional Ingredients
- 100g smoked turkey slices
- Plant-based Parmesan-style cheese, grated (plant-based)
- Roasted bell peppers, zucchini, or spinach (for vegetable medley)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta, reserving one cup of pasta water for later use.
- Sauté Garlic and Spices: Heat the extra virgin olive oil over medium heat in a large skillet. Add the finely minced garlic and crushed red pepper flakes. Sauté gently for 1 to 2 minutes until the garlic is fragrant and slightly golden.
- Add Tomato Base: Pour in the crushed canned tomatoes along with the vegetarian Worcestershire sauce (natural). Stir well and let the sauce simmer for about 10 minutes, allowing it to thicken slightly. Season with salt and black pepper to taste.
- Combine Pasta and Sauce: Add the drained penne to the skillet and toss to coat each piece with the spicy sauce. Use reserved pasta water a little at a time if the sauce is too thick to achieve proper coating.
- Finish with Fresh Herbs and Cheese: Remove the skillet from heat, then stir in the chopped fresh parsley and a squeeze of lemon juice (natural). Top with grated plant-based Parmesan-style cheese if desired for a creamy, salty finish.
Notes
- Do not overcook the pasta; al dente texture is key to holding the sauce well.
- Use good quality canned tomatoes for a richer sauce flavor.
- Add crushed red pepper flakes incrementally to control the heat level.
- Reserve some pasta water to thin the sauce without diluting its flavor.
- Allow the sauce to simmer adequately to let flavors meld.
- Add fresh herbs at the end to preserve their color and brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Penne Arrabbiata, spicy pasta, Italian recipe, quick dinner, plant-based pasta, vegetarian, vegan option
