Penne All'Arrabbiata How It's Made in Italy (sort of) | Chef Jean-Pierre

penne pasta

🥗Healthier: whole wheat penne

💰Cheaper: spaghetti

Whole wheat adds fiber, while spaghetti is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino provides a similar flavor.

Peel the garlic and slice it super thin.

Heat olive oil in a pan over medium heat and add the thinly sliced garlic.

Sauté the garlic until fragrant, about 20-30 seconds, being careful not to burn it.

Add red chili flakes to the pan, adjusting the amount based on desired spiciness.

Drain the can of Italian peeled tomatoes to reduce excess water, then add the tomatoes to the pan.

Cook the tomatoes for a few minutes to combine flavors.

Chop Italian parsley and add it to the sauce.

Chop fresh basil by hand and add it to the sauce, reserving some for later.

In a separate pan, cut cherry tomatoes in half and sauté them with a little olive oil and shallots for decoration.

Season the cherry tomato mixture with salt and cook for a few minutes, just to warm them up.

Boil water in a large pot and add salt for the pasta.

Cook 12 ounces of penne pasta according to package instructions until al dente, about 10 minutes.

After cooking, drain the pasta and toss it with a little olive oil to prevent sticking.

Just before serving, dunk the cooked pasta back into hot water for a few seconds to reheat.

Combine the pasta with the tomato sauce and toss to coat evenly.

Serve the pasta topped with the sautéed cherry tomatoes as decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens