Penne Arrabbiata

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Bring a large pot of salted water to a rolling boil for the pasta.

   Oko 5 min

   Napomena kuhara: Ensure enough water and salt for flavorful pasta.

2. 2

   Add the penne pasta to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.

   Oko 10 min

   Napomena kuhara: Reserve about 1/2 cup of the pasta cooking water before draining.

3. 3

   While the pasta cooks, heat the olive oil in a large skillet or pot over medium heat.

   Oko 1 min

4. 4

   Add the garlic and red chili flakes to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

   Oko 2 min

   Napomena kuhara: Adjust chili flakes to your preferred spice level.

5. 5

   Stir in the tomato paste and cook for another minute, stirring constantly, to deepen its flavor.

   Oko 1 min

6. 6

   Pour in the crushed tomatoes and vegetable broth, then season with salt and black pepper.

   Oko 1 min

7. 7

   Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.

   Oko 15 min

   Napomena kuhara: Stir occasionally to prevent sticking.

8. 8

   Drain the cooked penne, reserving some pasta water, then add it directly to the simmering arrabbiata sauce.

   Oko 1 min

9. 9

   Toss the pasta with the sauce, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the penne.

   Oko 1 min

10. 10

    Stir in the fresh parsley just before serving.

    Napomena kuhara: Fresh parsley adds a bright, fresh finish.