Penne Arrabbiata with Chili Crisp
Penne Arrabbiata with Chili Crisp tosses tender penne in a spicy tomato sauce with garlic, chili crisp, and freshly grated cheese. It is a bold pasta dinner for nights when pantry ingredients need to turn into something warm and satisfying.
Equipment
- Large Pot
- Large skillet
- Wooden spoon
- Colander
- Box grater or microplane
Ingredients
- 1 lb penne pasta
- 4 cups water
- 1 tablespoon salt for pasta water
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 2-3 tablespoons chili crisp plus more for garnish
- 1 tablespoon tomato paste
- 2 teaspoons sesame seed oil
- 1 28-ounce can whole peeled tomatoes
- 1 teaspoon salt for sauce
- 1 teaspoon sugar
- 1/2 cup parsley roughly chopped
- 1/2 cup pecorino Romano or parmesan freshly grated
Instructions
- Bring water and salt to a boil in a large pot. Add penne and cook until just al dente, stirring often, then reserve some pasta water and drain.
- Warm olive oil in a large skillet over medium heat. Add minced garlic and cook briefly until fragrant without letting it brown.
- Stir in chili crisp, tomato paste, and sesame seed oil. Cook for about 1 minute so the tomato paste darkens slightly.
- Add whole peeled tomatoes, sauce salt, and sugar. Crush the tomatoes with a spoon and simmer until the sauce thickens.
- Add drained penne to the skillet and toss over low heat. Add a splash of reserved pasta water if the sauce needs loosening.
- Fold in parsley and grated cheese. Serve warm with extra chili crisp on top if you want more heat.
Notes
Storage: Store cooled pasta in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freeze portions for 1 to 2 months. The pasta will soften slightly after thawing, but the sauce keeps its flavor well.
Reheating: Reheat gently with a splash of water on the stovetop or in short microwave bursts until steaming hot.
Expert Tips: Stir the chili crisp before measuring so the oil, flakes, and crunchy bits are evenly mixed.
Variations: Add spinach, grilled chicken, shrimp, white beans, or extra parsley to make the dish fit what you have on hand.
Sauce Tips: Cook the tomato paste briefly before adding tomatoes for a deeper red color and a smoother tomato base.