{"id":9731,"date":"2026-05-02T16:57:55","date_gmt":"2026-05-02T16:57:55","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9731"},"modified":"2026-05-02T16:58:13","modified_gmt":"2026-05-02T16:58:13","slug":"ina-gartens-penne-arrabiata-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/ina-gartens-penne-arrabiata-video\/","title":{"rendered":"Ina Garten’s Penne Arrabiata [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Ina Garten’s Penne Arrabiata [Video]<\/span><\/h2>\n
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Arrabbiata sauce is a spicy Italian tomato sauce from Rome, named "angry" (arrabbiata) for its heat from red chili peppers, garlic, and tomatoes, often with olive oil and parsley. It's a simple, versatile sauce that can be used on pasta, pizza, or roasted vegetables, with the spice level easily adjusted by adding more or fewer chili flakes. <\/span><\/div>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> to 5<\/span><\/span><\/div>\n\n\n\n

<\/span>Equipment<\/span><\/h3>
  • Large (10-inch) pot or Dutch oven<\/div><\/li>
  • Large pot (for boiling water, to cook the penne)<\/span><\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • \u2154<\/span> cup<\/span> good olive oil<\/span><\/li>
    • 1<\/span> cup<\/span> whole peeled garlic cloves<\/span> (24 cloves)<\/span><\/li>
    • 2<\/span> (28-oz) cans <\/span> whole peeled San Marzano tomatoes<\/span><\/li>
    • 2<\/span> tsp<\/span> whole fennel seeds<\/span> chopped<\/span><\/li>
    • 1<\/span> tsp<\/span> crushed red pepper flakes<\/span><\/li>
    • \u2153<\/span> cup<\/span> dry red wine<\/span> such as Chianti<\/span><\/li>
    • Kosher salt and freshly ground black pepper<\/span><\/li>
    • \u00bc<\/span> cup<\/span> julienned fresh basil leaves<\/span> plus extra for serving<\/span><\/li>
    • 1<\/span> lb<\/span> dry penne rigate<\/span> such as DeCecco<\/span><\/li>
    • Freshly grated Parmesan cheese<\/span> for serving<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • In a medium (10-inch) pot or Dutch oven, 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.<\/span><\/div><\/li>
      • Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. <\/span>
        <\/div>With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. <\/span>
        <\/div>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. <\/span>
        <\/div>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.<\/span><\/div><\/li>
      • 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.<\/div><\/li>
      • 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 \u00bc cup of the pasta water. <\/span>
        <\/div>Simmer for 2 to 3 minutes, until the pasta is al dente. <\/span><\/div><\/li>
      • Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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        <\/span>Video<\/span><\/h3>\n\n\n\n
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