Penne Arrabbiata | Gennaro Contaldo

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and dairy-free.

Boil water in a large pot and add salt.

Cook penne pasta in boiling water until al dente, about 10-12 minutes.

While pasta cooks, heat olive oil in a skillet over medium heat.

Add minced garlic to the skillet and sauté until fragrant, about 1-2 minutes.

Stir in red chili flakes and cook for an additional 30 seconds.

Add canned tomatoes to the skillet and season with salt and black pepper.

Simmer the sauce for about 10 minutes, allowing it to thicken slightly.

Drain the cooked penne pasta, reserving a bit of pasta water.

Add the drained pasta to the skillet with the sauce and toss to combine.

If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Remove from heat and stir in chopped fresh parsley.

Serve hot, garnished with grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens