| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 30 min |
| Yield: | 4 to 5 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 30 min |
| Yield: | 4 to 5 servings |
Ingredients
- 2/3 cup good olive oil
- 1 cup whole peeled garlic cloves (24 cloves)
- 2 (28-ounce) cans whole peeled San Marzano tomatoes
- 2 teaspoons whole fennel seeds, chopped
- 1 teaspoon crushed red pepper flakes
- 1/3 cup dry red wine, such as Chianti
- Kosher salt and freshly ground black pepper
- 1/4 cup julienned fresh basil leaves, plus extra for serving
- 1 pound dry penne rigate, such as DeCecco
- Freshly grated Parmesan cheese, for serving
Instructions
- In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
- Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they’re roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
- Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
- Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 694 |
| Total Fat | 31 g |
| Saturated Fat | 5 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 16 g |
| Cholesterol | 1 mg |
| Sodium | 1097 mg |
| Serving Size | 1 of 5 servings |
| Calories | 694 |
| Total Fat | 31 g |
| Saturated Fat | 5 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 16 g |
| Cholesterol | 1 mg |
| Sodium | 1097 mg |
Reviews
A spectacular dish and so easy. I believe key is to find good, fresh American organic garlic and to core the garlic. Coring the garlic will remove any potential bitterness as well as lingering garlic breath. I also used fresh pecorino cheese which is more traditional with Arrabbiata. I recommend adding a little more red pepper flakes for a that ‘Arrabbiata’ kick. I love the addition of chopped fennel seeds. It gave an additional layer of flavor. Then again I’m a fan of fennel.
This continues to be a family favorite.
I forgot my rating!
Gail
Gail
Ina, I love you and this recipe may be tasty, but it’s not arrabiata. Just call it something else. Arrabiata is about the chilis, not the garlic. A teaspoon of red pepper just won’t cut it here. I also have no idea why you added fennel or wine, either. Neither traditionally goes in an arrabiata. Finally, pecorino is usually used on arrabiata, not Parmigiano, but that’s not a major point. So, what you’ve done here may be very tasty – and it looks great – I’d just advise anyone looking for an arrabiata recipe to look somewhere else.
My husband and I love this recipe! It has so much flavor for a recipe that needs so few ingredients – just make sure you use the highest quality your budget allows for. *Chef’s Kiss*
Absolutely delicious. I’ve been making this for years and as I make it today tasting it as it cooks, I’m leaving this message. The one change I may add is that I always double the recipe because I don’t believe one batch feeds four people. When you take only the tomatoes (not the juice) from the 28 oz can, it doesn’t yield a lot of sauce. Also, doing a double recipe, I only did 1/3 cup of oil total. Contrary to keto beliefs, too much fat isn’t good for the liver and 1/3 cup is plenty to really flavor that oil enough for a double batch of sauce. In fact, when I first started making this sauce, I used the whole amount of oil and it tastes no different. Help your health and cut down on that. It’s so good if you love spicy. Highly recommend!!
Sadly not a fan. Surprisingly the garlic and fennel were not overpowering, but the chili pepper was. Even without the chili pepper, it just didn’t have a wow factor considering the amount of clean-up involved. My husband really disliked the chili peppers… I just wasn’t a huge fan of the amount.
Delicious! Easy! It will most definitely make it onto our “what do you want for dinner” list.
I made this last night for Sunday night dinner.
1 cup of garlic turned out to be 30 cloves. Wow. Surprisingly, it was not overpowered by garlic though – I was worried about that. No need to worry.
I only went with 3/4 teaspoon on the crushed red pepper and the full teaspoon would have worked just fine for us.
All in all it was good but not the show-stopper I was expecting based on the other reviews.
I think it needed some ‘brightness’ that was missing. It tasted a little ‘heavy’ to me and a bit on the salty side. I might suggest cutting the salt to 1.5 teaspoons.
Glad I tried it but won’t be a keeper for me.
1 cup of garlic turned out to be 30 cloves. Wow. Surprisingly, it was not overpowered by garlic though – I was worried about that. No need to worry.
I only went with 3/4 teaspoon on the crushed red pepper and the full teaspoon would have worked just fine for us.
All in all it was good but not the show-stopper I was expecting based on the other reviews.
I think it needed some ‘brightness’ that was missing. It tasted a little ‘heavy’ to me and a bit on the salty side. I might suggest cutting the salt to 1.5 teaspoons.
Glad I tried it but won’t be a keeper for me.
I was making this for two so I halved the recipe EXCEPT for the garlic and fennel- I used the full amount of these. Added half a tablespoon of sugar to the sauce to balance the acidity. Also a knob of butter after the pasta had cooked in the sauce (could have skipped it). I used thin spaghetti and served it with grilled zucchini slices and an Italian salad. This was a meal that transported us straight to food heaven! Absolutely delicious! Brought back memories of our trip to Tuscany where everything we tasted was so simple and yet so delicious. Thank you once again Ina! Your recipes are always amazing!!!