Penne Arrabbiata

Penne Arrabbiata

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Vicki Butts (lazyme)


A nice pasta dish from the RSVP section of Bon Appetit. From the Papa Razzi Restaurant in Westbury, NY.


★★★★★ 1 vote

10 Min
45 Min
Stove Top


  • 3 medium
    garlic cloves, divided
  • 3 Tbsp
    olive oil, divided
  • 2 Tbsp
    tomato paste
  • 28 oz
    whole tomatoes, chopped
  • 1
    bay leaf
  • 1 Tbsp
    fresh parsley, chopped
  • 1 Tbsp
    fresh basil, chopped
  • 1/2 tsp
    red pepper flakes
  • 1/4 c
    white wine
  • 1 tsp
  • 1 lb
    penne pasta, cooked
  • ·
    parmesan cheese, grated

How to Make Penne Arrabbiata


  1. Chop 1 garlic clove. Heat 1 tablespoon oil in a 3-quart saucepan over medium heat. Add chopped garlic and cook 30 seconds. Add tomato paste and cook, stirring, 2 minutes. Add tomatoes in juice and bay leaf; simmer 30 minutes.
  2. Meanwhile, thinly slice remaining 2 garlic cloves. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add garlic and cook until just beginning to turn pale golden, about 30 seconds. Add parsley, basil and red pepper flakes; cook 30 seconds. Add wine and boil 30 seconds. Stir into tomato sauce and salt; simmer 4 to 5 minutes.
  3. Toss sauce with hot pasta in a large serving bowl. Drizzle pasta with remaining 1 tablespoon oil. Add Parmesan and garnish with parsley and basil.

Printable Recipe Card

About Penne Arrabbiata

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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