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Penne Arrabbiata with Chili Crisp Recipe

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4 from 30 reviews

This vibrant Penne Arrabbiata with Chili Crisp offers a deliciously spicy twist on the classic Italian pasta dish. Featuring a rich tomato sauce infused with garlic, a hint of sesame oil, and the bold heat of chili crisp, this recipe delivers a perfect balance of heat and flavor. Topped with fresh parsley and pecorino romano cheese, it’s a simple yet exciting meal that’s quick to prepare and sure to satisfy any craving for spicy comfort food.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 1 lb penne pasta
  • 4 cups water
  • 1 tablespoon salt

Sauce

  • 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 oz) can whole peeled tomatoes
  • 1 teaspoon salt
  • 1 teaspoon sugar

Garnishes

  • ½ cup parsley, roughly chopped
  • ½ cup freshly grated pecorino romano or parmesan cheese

Instructions

  1. Cook the pasta: In a large pot, bring 4 cups of water to a boil, adding 1 tablespoon salt. Once boiling, add the penne pasta and cook according to package instructions until al dente, typically about 11 minutes. Drain the pasta and set aside.
  2. Prepare the sauce base: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 4 cloves of minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
  3. Add chili crisp and tomato paste: Stir in 2-3 tablespoons of chili crisp to the garlic oil, followed by 1 tablespoon tomato paste. Cook for another 1-2 minutes to allow flavors to meld and the tomato paste to slightly caramelize.
  4. Incorporate tomatoes and seasoning: Add the entire 28 oz can of whole peeled tomatoes to the skillet, using a spoon to break them down into smaller pieces. Stir in 2 teaspoons sesame seed oil, 1 teaspoon salt, and 1 teaspoon sugar. Simmer the sauce on medium-low heat for about 10-15 minutes to thicken and develop flavor, stirring occasionally.
  5. Combine pasta and sauce: Toss the cooked penne pasta into the skillet with the sauce. Mix thoroughly to ensure all pasta is evenly coated with the spicy, flavorful Arrabbiata sauce.
  6. Serve and garnish: Plate the pasta and garnish with roughly chopped parsley, freshly grated pecorino romano or parmesan cheese, and a drizzle or dollop of extra chili crisp for added heat and texture if desired. Serve immediately while hot.

Notes

  • Adjust the amount of chili crisp according to your preferred spice level.
  • Use good quality canned tomatoes for a richer sauce flavor.
  • The sesame oil adds a subtle nutty undertone but can be omitted to keep it more traditional.
  • For a vegan version, substitute the cheese with a plant-based alternative or nutritional yeast.
  • Serve with a side of crusty bread to soak up the delicious sauce.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/penne-arrabbiata-with-chili-crisp-recipe/