I love spicy food, so I tend to post spicy recipes from time to time. And sometimes people ask me how to modify my recipes so they’re not so spicy. I’m generally happy to help out in that department, except on those occasions where spicy is the whole point of the recipe. This is one of those dishes. “Arrabbiata sauce” actually translates to “angry sauce.” It’s all about the heat. If that’s not your thing you could obviously just leave the red pepper flakes out, but then it wouldn’t be an arrabbiata sauce. I guess it would be pomodoro. Oh, and I’ve got plenty of other pasta recipes on this site, many of which aren’t so spicy.
How to Make Penne Arrabbiata
What I love about pasta arrabbiata, aside from the heat, is its simplicity. Sauté some garlic in olive oil. Add tomatoes, tomato paste, sugar, and of course, red pepper flakes. Then just simmer for 10 minutes. This one is super fast! Fresh basil goes in at the end. And of course, feel free to season it up with more red pepper flakes if you’re really into heat.
Tips for Making Amazing Penne Arrabbiata
Wondering about those meatballs in the photos? They’re my Italian-style lentil meatballs, and they’re perfect with this dish!If you’ve got some fresh hot peppers on hand, feel free to substitute them for the red pepper flakes. Add them to the pot at the same time as the garlic.Wondering why this recipe calls for a teaspoon of sugar? It helps balance out the acidity of the tomatoes. You can leave it out if you’re absolutely opposed to it, or try adding a tiny bit of carrot or sweet potato puree.Use your favorite variety of gluten-free pasta to keep this recipe gluten-free. I love Trader Joe’s red lentil pasta.
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