Save The first time I had this in Rome, it was a steamy July night and the tiny trattoria had no AC. I was sweating between every bite but couldn't stop eating. The waiter laughed when I ordered a second glass of wine just to survive the heat, then whispered that the nonna in the kitchen made it extra spicy because she liked me.
Last winter my sister came over exhausted from a new job and I made this for her. She took one bite, closed her eyes, and said it reminded her of our semester in Florence. We sat at the counter eating straight from the pan while she told me she'd needed this exact meal for weeks.
Ingredients
- Penne rigate: The ridges catch the sauce and the hollow centers hold onto every bit of that spicy tomato goodness
- Extra virgin olive oil: This forms the base of your sauce so use the good stuff you'd drizzle on bread
- Garlic cloves: Thinly sliced is the traditional Roman way and they soften beautifully without overpowering the sauce
- Red chili flakes: Start with one teaspoon if you are unsure then add more as the sauce simmers
- Peeled whole tomatoes: Crushing them by hand gives you the perfect rustic texture with satisfying tomato chunks
- Fresh flat leaf parsley: Adds a bright fresh finish that cuts through the heat and richness
Instructions
- Get your water boiling first:
- Use a large pot and salt it generously so the pasta itself absorbs seasoning as it cooks
- Start the sauce base:
- Heat the olive oil until it shimmers then add your garlic and chili flakes watching closely so the garlic turns fragrant but never bitter or browned
- Add the tomatoes:
- Pour in your hand crushed tomatoes with their juices then season and let everything bubble away uncovered
- Cook the pasta:
- Drop in the penne and stir immediately then pull it out just before it is completely done
- Bring it all together:
- Transfer the pasta directly into your simmering sauce and toss vigorously adding splashes of pasta water until it clings to every tube
- Finish and serve:
- Turn off the heat stir in most of the parsley and drizzle with more olive oil before serving immediately
Save This became my go to when I want comfort but something that feels alive on the plate. Friends always ask for the recipe and seem shocked when I explain there are only five main ingredients.
Getting The Heat Right
I have learned that heat tolerance is deeply personal so start with less chili than you think you need. You can always add more while the sauce simmers but you cannot take it back. Let it cook for at least five minutes before tasting the heat as it blooms and intensifies.
Making It Your Own
Sometimes I add a handful of chopped olives or capers for a salty briny twist. Other times I will toss in some fresh basil at the end along with the parsley. The classic version needs nothing but these small additions keep the dish feeling fresh and exciting.
Perfecting The Pasta Sauce Connection
The true Roman secret is finishing the pasta directly in the sauce. This creates that restaurant quality coating where every piece of penne wears its sauce like a jacket instead of sitting in a pool of liquid.
- Reserve more pasta water than you think you will need
- Toss the pasta vigorously for at least a full minute
- The sauce should look glossy not watery or dry
Save There is something honest about a dish that relies entirely on technique and quality ingredients rather than elaborate steps. This is the kind of meal that makes any weeknight feel like a small celebration.
Common Recipe Questions
- → What pasta is best for this dish?
Penne rigate is ideal as its ridges hold the spicy tomato sauce well, ensuring every bite is flavorful.
- → How can I adjust the spiciness?
Modify the amount of red chili flakes to suit your heat preference, reducing or increasing it during sautéing.
- → Can I use fresh tomatoes instead?
Yes, fresh peeled tomatoes can replace canned ones, crushed by hand to create a natural sauce texture.
- → What cooking oil is recommended?
Extra virgin olive oil is preferable for its rich flavor and ability to gently infuse the sauce with garlic and chili aromas.
- → How to make the sauce less watery?
Simmer the sauce uncovered for 12–15 minutes to allow it to thicken and concentrate the flavors before adding pasta.
- → What herbs complement this dish?
Fresh flat-leaf parsley sprinkled at the end adds a bright, fresh contrast to the spicy tomato base.