Penne Arrabbiata
Author: IRrd6JG24b8
A very simple, tasty and inexpensive sauce for pasta. You’ll wonder why you’ve never cooked this before!
  • 200 g (7 oz) dried penne rigate pasta (quills with ridges)
  • 400 g (14 oz) tin of chopped tomatoes
  • 3 garlic cloves, finely chopped
  • 2 red chillis, finely chopped
  • 2 tsp dried parsley
  • 4 tbsp olive oil
  1. Sauté the garlic and chillis in the oil for about 2 minutes.
  2. Add in the tomatoes. Stir and simmer gently for 10-15 minutes to thicken the sauce.
  3. Meanwhile bring a large pan of water to the boil. Add the pasta and cook until al dente (about 7-8 minutes).
  4. Once the sauce is thickened add in the parsley, season with salt and mix well.
  5. Drain the pasta and add to the sauce. Mix well and serve.
Calories: 571 Fat: 29.8 Sugar: 5.3 Fiber: 2.6 Protein: 13.5 Cholesterol: 73.0
Titli's Tips
The chillis can be substituted with dried chilli flakes – about ½-1 tsp should be enough.

Garnish with some grated hard Italian cheese such as Parmesan or Gran Padano.
Recipe by Titli's Busy Kitchen at