Penne All’ Arrabbiata


Makes 2 generous portions


  • 8 ounces penne rigate

  • 4 ounces (½ cup) extra-virgin

        olive oil

  • 4 pinches kosher salt

  • 2 pinches black pepper

  • 4 pinches crushed red

        pepper flakes

  • 2½ cups milled Italian tomatoes

  • 1 large handful whole Italian

        parsley leaves



  • Bring a large pot of salted water to a boil.

  • Add the penne and cook for 7 to 9 minutes. Stir from time to time to keep the pasta from sticking.

  • Heat the olive oil, salt, pepper, and crushed red pepper flakes in a large sauté pan for 1 minute over high heat.

  • Add the milled tomatoes and cook over high heat for 8 to 10 minutes, until the tomatoes start to thicken and darken ever so slightly.

  • When the pasta is al dente, strain and add to the sauce in the sauté pan.

  • Cook the pasta and the sauce together for 1 to 2 minutes, until the pasta absorbs most of the sauce.

  • Add the parsley leaves and toss for 30 seconds.

  • Serve. Please don’t pass the cheese —even though Americans tend to serve cheese on every pasta dish, Italians would cringe at the thought of using it with this one.