Penne Arrabbiata with Chili Crisp
Penne Arrabbiata With Chili Crisp
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction
Quick Hook
Fancy a spicy pasta recipe that’s ready in a flash? Honestly, have you ever tried Penne Arrabbiata Chili Crisp ? This dish delivers a kick of Italian flavour.
The Arrabbiata recipe meets the awesome crunch of chilli!
Brief Overview
Arrabbiata means "angry" in Italian. This spicy tomato pasta is usually all about tomatoes, garlic, and chilli. I've given it a twist with some Sichuan chili pasta vibes.
This is easy pasta dinner territory, ready in about 30 minutes. This makes two generous servings, perfect for sharing, or not, haha!
Main Benefits
This chili crisp pasta is seriously addictive. It’s got a comforting warmth from the Arrabbiata recipe . It gets extra depth and a touch of umami from the chili crisp.
Perfect for a weeknight pasta meal , it’s also great to impress. It is better than garlic chili noodles , I swear!
This recipe is special. It brings together the best of both worlds with an Italian Asian fusion . It also uses pasta with chili garlic oil .
It's like a warm hug with a cheeky little kick. I made it recently, and I'm really excited to share it with you.
I’m talking serious flavour bomb!
Ready to dive into this spicy pasta recipe ? Let's get those ingredients together. You'll need penne pasta, olive oil, garlic, red pepper flakes, crushed tomatoes, and the star of the show, chili crisp .
Ingredients & Equipment for Your Penne Arrabbiata Chili Crisp Masterpiece
Alright, let's talk about what you need to make this Spicy pasta recipe happen. Honestly, it's pretty straightforward, you know? You probably have most of it already.
Main Ingredients: The Stars of the Show
- Penne Pasta: You will need 8 oz (225g) . Any good quality penne will do.
- Olive Oil: 2 tbsp . Nothing fancy, just your everyday olive oil is perfect for this Easy pasta dinner .
- Garlic: 4 cloves , thinly sliced. The fresher, the better, innit?
- Red Pepper Flakes: Go for ½ - 1 tsp , or more if you're feeling brave. This is where you can personalize the level of spiciness of your Spicy tomato pasta .
- Crushed Tomatoes: 1 can (14 oz / 400g) . Don't scrimp here. Look for good quality ones.
- Chili Crisp: You'll need about 2-3 tbsp . I like to say, this is where the party starts, so don't hold back. You can create an Italian Asian fusion with this.
- Fresh Basil or Parsley (optional): A handful, chopped. Makes it look proper fancy.
- Grated Parmesan or Pecorino Cheese (optional, for serving): Loads. Because cheese makes everything better.
- Salt and Pepper: To taste. And I mean, really taste. Season properly, yeah?
Seasoning Notes: Spice It Up!
Garlic and red pepper flakes are key. They make the foundation of the Arrabbiata recipe . If you are feeling adventurous, a pinch of smoked paprika adds a wicked depth.
No fresh garlic? Garlic powder will do in a pinch, but fresh is always best. For a Weeknight pasta meals , you cannot skip the garlic and chili!
Equipment Needed: Keep It Simple
- Large Pot: For cooking your pasta. Make sure you get salted boiling water in there.
- Large Skillet: To cook the sauce. A non-stick one makes life easier.
- Colander: For draining the pasta. The basics, basically.
Honestly? That's it. Nothing too scary. Just remember to taste as you go, adjust the seasoning, and have fun. This recipe is all about creating a Pasta with chili garlic oil you bloody love.
A good Garlic chili noodles is good for the soul. I learned to make Sichuan chili pasta during a trip.
Chili crisp pasta is the best.
Unleash the Spice: Penne Arrabbiata Chili Crisp
Oh my gosh, are you ready for this? We are about to make Penne Arrabbiata Chili Crisp . This spicy pasta recipe is a fusion explosion of Italian and Asian flavours.
Think Arrabbiata recipe with a serious kick! It's seriously easy and perfect for a weeknight dinner. Trust me, you'll be hooked.
Prep Like a Boss
Essential mise en place is key. Get everything chopped and measured before you start. This easy pasta dinner comes together fast! Slice your garlic, measure your tomatoes, and have that chili crisp pasta ready to go.
Honestly, good prep saves time and stress. Time-saving tip: Buy pre-minced garlic! Remember: Sharp knives are safer knives. Keep those fingers tucked.
Firing Up the Flavors: Step-by-Step
- Boil the Penne. Get a big pot of salted water boiling. It needs to be super salty. Add 225g of penne. Cook al dente . Save 120ml of pasta water. It is gold! Drain your pasta.
- Garlic Time! Heat 2 tbsp olive oil in a pan. Add 4 sliced garlic cloves and 1/2-1 tsp red pepper flakes. Watch them closely. Cook 1- 2 minutes until golden. Don't burn it!.
- Sauce It Up. Pour in 400g crushed tomatoes. Season with salt and pepper. Simmer for 10- 15 minutes. Let it thicken slightly.
- Chili Crisp Magic. Stir in 2 tbsp chili crisp. Taste and add more to your liking.
- Marry the Pasta and Sauce. Add the pasta to the sauce. Toss to coat. Use pasta water if needed to loosen it up.
- Serve it Hot! Top with basil, parsley, and extra chili garlic noodles if you are so inclined. A sprinkle of Parmesan is a good shout too.
Level Up Your Pasta Game
Want a Sichuan chili pasta that POPS ? Use good quality chili crisp. It makes all the difference. Different brands have different heat levels.
Common mistake: Overcooking the garlic. Keep the heat low. Avoid burnt, bitter flavors.
To easily prepare it, you can make the sauce a day ahead. Store it in the fridge. Simply cook your pasta fresh when you are ready to serve.
Enjoy this spicy tomato pasta , and rock your weeknight pasta meals !. The flavors will only get better!
Recipe Notes for Your Penne Arrabbiata Chili Crisp Adventure
Alright, now you're basically a pro at making this spicy pasta recipe . But, before you dive in, let's chat about some extra bits to really nail it.
Trust me, these little tips make a huge difference! This chili crisp pasta will blow your mind.
Serving It Up Right
Plating and presentation are key. Don't just chuck it in a bowl! Twirl the pasta with tongs for a fancy look.
Sprinkle with extra chili crisp for that "wow" factor. Honestly, it's all about the visual.
For a side, a simple green salad cuts through the richness perfectly. Think a bit of rocket with a light lemon dressing.
A crusty bit of bread is also a must. You'll want to mop up every last drop of that arrabbiata recipe .
A crisp, chilled Pinot Grigio? Oh my gosh, perfect! This Italian Asian fusion dish deserves the best.
Storing Your Spicy Goodness
Got leftovers? Lucky you!
Fridge is your friend. Pop the pasta into an airtight container. It'll keep for about 2-3 days. Honestly, it tastes even better the next day! Reheat it in a pan with a splash of water to loosen the sauce.
I wouldn’t recommend freezing this easy pasta dinner . The pasta can go a bit mushy. Nobody wants mushy pasta.
Twists and Turns: Variations
Fancy a change? Let's do it.
If you're vegetarian, just double-check your chili crisp. Some have sneaky shrimp in them. If you're vegan, skip the cheese. Easy peasy! This Sichuan chili pasta is adaptable.
If you like it hotter, add more red pepper flakes or chili crisp. Remember, taste as you go. If you want to swap, use diced tomatoes instead of crushed.
Any short pasta works too if you're not keen on penne . This also makes some fantastic garlic chili noodles .
Nutrition Nitty-Gritty
So, each serving has roughly 450 calories. About 15g of protein and around 20g of fat. Carbs come in at about 60g.
Don't forget the sodium levels will depend on your chili crisp. This spicy tomato pasta will become a staple in your weeknight pasta meals .
Listen, this pasta with chili garlic oil is a winner. It's super easy, packed with flavor, and a total crowd-pleaser. Just have fun with it! You got this!
Frequently Asked Questions
What exactly is Penne Arrabbiata Chili Crisp? Is it really spicy?
Think of Penne Arrabbiata Chili Crisp as a cheeky mashup! It's the classic Italian Arrabbiata – a tomato-based sauce with garlic and chilli flakes – but with the added depth and crunch of chili crisp, that delicious condiment from Asian cuisine. The spice level really depends on your tolerance and how much chili crisp you add; you're the boss!
Can I adjust the spice level of this Penne Arrabbiata Chili Crisp recipe? I'm not exactly a chilli-head!
Absolutely! This recipe is all about customising the heat. Start with a smaller amount of red pepper flakes and chili crisp, and taste as you go. Remember, you can always add more, but you can't take it away! A dollop of crème fraîche or Greek yoghurt on top can also help cool things down if you accidentally go too far.
I don't have chili crisp. Is there a substitute I can use for this Penne Arrabbiata Chili Crisp recipe?
While chili crisp brings a unique flavour and texture, you can get away with a substitute in a pinch. Try a drizzle of chili oil combined with some crispy fried garlic. You might also add a pinch of toasted sesame seeds for extra flavour and crunch. It won't be exactly the same, but it will add a similar element of heat and texture.
Can I make this Penne Arrabbiata Chili Crisp ahead of time? How should I store leftovers?
Pasta is always best served fresh, but you can prep certain components ahead of time. The sauce can be made a day in advance and stored in the fridge. Add the chili crisp just before serving to retain its crunch. Leftovers should be stored in an airtight container in the fridge for up to 2 days. Reheat gently, adding a splash of water if needed to loosen the sauce.
Is Penne Arrabbiata Chili Crisp suitable for vegetarians or vegans?
This recipe can easily be adapted! To make it vegetarian, simply ensure that your chili crisp doesn't contain any meat products (some contain shrimp). For a vegan version, also skip the Parmesan or Pecorino cheese topping. There are plenty of delicious vegan parmesan alternatives available these days or just enjoy it without!
What kind of pasta works best for Penne Arrabbiata Chili Crisp? Do I have to use Penne?
Penne works wonderfully because its ridged surface grabs onto the sauce beautifully. However, feel free to experiment with other short pasta shapes like rigatoni, fusilli, or even conchiglie (shells). The key is to choose a shape that will hold the sauce well and provide a satisfying bite. Ultimately, use whatever pasta you have in the cupboard, mate!
