Penne All’Arrabiata

Penne All’Arrabiata Recipe photo by Taste of Home

Total Time: Prep: 15 min. Cook: 25 min.
Makes: 6 servings


  • 3 tablespoons olive oil, divided
  • 1 medium red onion, thinly sliced
  • 2 to 3 dried hot chiles, finely chopped
  • 4 garlic cloves, minced
  • 1 can whole plum tomatoes, undrained
  • 1 package (16 ounces) uncooked penne pasta
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons dry bread crumbs
  • Optional: fresh minced thyme and crumbled goat cheese


  1. In a large skillet, heat 2 tablespoons olive oil over low heat. Add onion, chilies and garlic; cook and stir until fragrant, 2-3 minutes. Add the tomatoes, gently breaking up with the back of wooden spoon; cook until tender over medium heat, about 10 minutes.
  2. Meanwhile in a large saucepan, cook penne according to package directions for al dente. Drain pasta, reserving 1/2 cup pasta water.
  3. Add vinegar to thickened tomato sauce; season with salt and pepper. To make breadcrumb topping, heat remaining olive oil over medium heat in second skillet. Add breadcrumbs and fresh thyme, if desired; fry until crispy, 2-3 minutes. Remove from heat.
  4. Add drained pasta and reserved pasta water to tomato sauce; toss to coat. Top with fried breadcrumbs. If desired, drizzle with additional olive oil and garnish with fresh herbs and cheese.


SOURCE: Taste of Home

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