Penne all'arrabbiata (spicy tomato pasta)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and dairy-free.

Finely chop 3 garlic cloves.

Mince up a fresh chili, removing seeds.

Heat olive oil in a skillet over medium heat and sauté garlic for 10 seconds.

Add the minced chili and dry chili flakes, cooking for 1 minute until garlic is light golden.

Pour in 2 cans of crushed tomato, rinsing the cans with a bit of water, and season with salt and pepper.

Stir well and let the sauce simmer gently for 15 minutes, stirring occasionally to prevent sticking.

In a large pot, add a good amount of salt to boiling water for the pasta.

Cook penne pasta according to package directions, stirring before draining and reserving a cup of the pasta cooking water.

After 15 minutes, the sauce should be thick; toss the pasta with 1/3 cup of reserved pasta cooking water.

Serve topped with parsley and parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens