Angry Pasta
Angry Pasta is a bright, spicy, and simple dish featuring a tomato-forward sauce with red chili flakes, perfect for a quick weeknight dinner.
Ingredients
For the Base
- 100 grams penne pasta (uncooked) Any short pasta works (rigatoni, ziti, or fusilli).
For the Sauce
- 2 tablespoons olive oil Use extra virgin olive oil for flavor.
- 2 cloves garlic (minced) Use 1 teaspoon garlic powder if you don’t have fresh garlic.
- 1 teaspoon red chili flakes Adjust amount to control spice.
- 400 grams canned crushed tomatoes San Marzano-style or plain crushed are both fine.
- to taste none Salt Kosher salt is easiest to control.
To Serve
- 2 tablespoons fresh parsley (chopped) Can be swapped for basil for a different herb note.
- 30 grams Parmesan cheese (grated, optional) Can be substituted with Pecorino Romano.
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente according to the package. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the red chili flakes to the skillet and cook for 30 seconds, stirring.
- Pour in the canned crushed tomatoes and season with salt to taste. Lower the heat and let the sauce simmer for about 10 minutes.
- Add the cooked penne to the skillet and toss until well coated with the sauce. Stir in the chopped parsley.
- Serve hot, garnishing with grated Parmesan, if desired.
Notes
This dish pairs well with a green salad and crusty bread. Adjust spice and cheese according to taste. Best served fresh, but can be stored correctly for leftovers.