Proper Penne all'Arrabbiata

⏱ 25 min · Serves 2

Angry by name, gentle on the wallet: a fiery tomato sauce built on good olive oil, plenty of garlic and dried chilli, clinging to al dente penne. Twenty-five minutes from pantry to plate.

Per serving: 690 kcal · 19.0g protein · 80.0g carbs · 33.0g fat

Ingredients

• 200g dried penne rigate
• 4 tbsp extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1-2 dried red chillies, crumbled (or 1 tsp chilli flakes)
• 1 x 400g tin whole plum tomatoes
• 1/2 tsp caster sugar (optional, if tomatoes are sharp)
• Salt and black pepper
• Small handful flat-leaf parsley, chopped
• 30g pecorino or Parmesan, finely grated (optional)

Method

1. Bring a large pan of well-salted water to the boil for the pasta.
2. Tip the tinned tomatoes into a bowl and crush them thoroughly with your hands or a fork.
3. Put the olive oil, sliced garlic and crumbled chilli in a cold wide frying pan. Set over medium-low heat and cook gently for 3-4 minutes, until the garlic is fragrant and just turning pale gold — do not let it brown.
4. Add the crushed tomatoes (careful, it will spit), a good pinch of salt and the sugar if using. Simmer briskly for 10-12 minutes, stirring now and then, until thickened and glossy.
5. Meanwhile, cook the penne until just shy of al dente, about 1 minute less than the packet says. Scoop out a mugful of pasta water before draining.
6. Drain the pasta and add it to the sauce with a splash of pasta water. Toss over medium heat for 1-2 minutes so the pasta finishes cooking and the sauce coats every piece; add more water if it looks tight.
7. Off the heat, stir through most of the parsley and a grind of black pepper. Taste and adjust salt and chilli.
8. Serve at once, scattered with the rest of the parsley and grated pecorino if you like.