introduction
Penne in a Rage, a delightful spicy tomato pasta, is a dish that excites the taste buds. It combines the rich flavor of tomatoes with a kick of heat from chili peppers, making it perfect for those who enjoy a bit of spice in their meals.
why make this recipe
This recipe is fantastic for its simplicity and quick preparation. It features ingredients that are easy to find, making it a perfect weeknight dinner option. The spicy tomato sauce pairs wonderfully with pasta, creating a comforting and satisfying meal that everyone will love. Plus, the dish is versatile; you can adjust the heat level to suit your taste.
how to make Penne in a Rage
Ingredients :
- 400g / 14oz penne or ziti, or other pasta of choice (short or long)
- 1 tbsp cooking / kosher salt, for cooking pasta
- 4 tbsp extra virgin olive oil
- 3 garlic cloves, finely minced
- 1 red cayenne pepper chili, finely chopped (with seeds)
- 1/2 tsp chili flakes (red pepper flakes)
- 800g / 28 oz canned crushed tomato
- 1 1/4 tsp cooking / kosher salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar, only if needed
- Parmesan, finely grated
- 2 tsp finely chopped parsley, optional
Directions :
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Sauté – Heat oil in a large pot over medium heat. Add garlic and stir for 10 seconds. Add cayenne and chili flakes. Cook for 1 minute, or until garlic is light golden.
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Add tomato – Add crushed tomato, salt, and pepper. Rinse out the tomato cans with a bit of water and add this to the pot.
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Simmer – Turn the heat to high, stir, then once it starts to simmer, turn it down to medium and let it simmer for 15 minutes. Taste at 10 minutes; if it’s too sour, add sugar.
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Cook pasta – Meanwhile, bring a large pot of water to boil with the 1 tablespoon of salt. Add pasta and cook according to the packet’s instructions.
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Save water – Just before draining, stir the pot well and scoop out 1 cup of the pasta water and set it aside. Then, drain the pasta.
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Toss – Add the pasta into the sauce along with 1/2 cup of the reserved pasta water. Toss well on the stove until the pasta is coated. Use more pasta water if needed to loosen the sauce.
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Serve – Divide into bowls and serve immediately with freshly grated Parmesan and parsley, if using.
how to serve Penne in a Rage
Serve Penne in a Rage hot, straight from the stove. You can garnish it with grated Parmesan cheese and a sprinkle of chopped parsley for an extra touch. Pair it with a simple salad or some crusty bread to enjoy the meal fully.
how to store Penne in a Rage
If you have leftovers, let the pasta cool completely. Store it in an airtight container in the fridge. It will be good for about 3 days. When ready to eat, reheat on the stove or in the microwave, adding a splash of water or extra olive oil to prevent it from drying out.
tips to make Penne in a Rage
- If you prefer less heat, remove the seeds from the cayenne pepper or use less chili flakes.
- Feel free to add more vegetables like bell peppers or spinach for added nutrition.
- The sauce can be made ahead of time and stored in the fridge. Just cook the pasta fresh when you are ready to serve.
variation (if any)
You can easily customize this recipe by changing the type of pasta or adding proteins such as grilled chicken, shrimp, or sausage. For a vegetarian option, toss in some sautéed mushrooms or zucchini.
FAQs
1. Can I make this dish vegetarian?
Yes, simply omit any meat and stick to the vegetables and sauce.
2. How can I make it less spicy?
To reduce the spice level, use less cayenne pepper and chili flakes, or you could replace them with sweet bell peppers for a milder flavor.
3. Can I freeze the leftovers?
Yes, you can freeze the pasta for up to 2 months. Just ensure it is stored in an airtight container. Reheat thoroughly before serving.
Penne in a Rage
Ingredients
Pasta Ingredients
- 400 g 400g penne or ziti, or other pasta of choice Short or long pasta works well.
- 1 tbsp 1 tbsp cooking / kosher salt For cooking pasta.
Sauce Ingredients
- 4 tbsp 4 tbsp extra virgin olive oil
- 3 cloves 3 garlic cloves, finely minced
- 1 red chili 1 red cayenne pepper chili, finely chopped (with seeds)
- 1/2 tsp 1/2 tsp chili flakes (red pepper flakes)
- 800 g 800g canned crushed tomato
- 1 1/4 tsp 1 1/4 tsp cooking / kosher salt
- 1/4 tsp 1/4 tsp black pepper
- 1/2 tsp 1/2 tsp white sugar Only if needed.
- Parmesan, finely grated For serving.
- 2 tsp 2 tsp finely chopped parsley, optional For garnish.
Instructions
Preparation
- Heat oil in a large pot over medium heat. Add garlic and stir for 10 seconds.
- Add cayenne and chili flakes. Cook for 1 minute, or until garlic is light golden.
- Add crushed tomato, salt, and pepper. Rinse out the tomato cans with a bit of water and add this to the pot.
Simmering
- Turn the heat to high, stir, then once it starts to simmer, turn it down to medium and let it simmer for 15 minutes.
- Taste at 10 minutes; if it’s too sour, add sugar.
Cooking Pasta
- Meanwhile, bring a large pot of water to boil with the 1 tablespoon of salt. Add pasta and cook according to the packet's instructions.
- Just before draining, stir the pot well and scoop out 1 cup of the pasta water and set it aside. Then, drain the pasta.
Combining
- Add the pasta into the sauce along with 1/2 cup of the reserved pasta water.
- Toss well on the stove until the pasta is coated. Use more pasta water if needed to loosen the sauce.
Serving
- Divide into bowls and serve immediately with freshly grated Parmesan and parsley, if using.