Easy One-Pot Penne all’Arrabbiata
Delicious penne pasta cooked right in a spicy, flavorful tomato sauce makes this the ultimate easy weeknight dinner.
Servings: 4
Calories: 418kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett und Messer
Zutaten
- 350 g Mini Penne Rigate
- 400 g Diced tomatoes 1 can
- 2 Garlic cloves
- 15 g Olive oil
- 30 g Tomato paste
- 1-2 Chili peppers to taste
- 500 g Water
- 1-2 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Parsley fresh
- 2 tbsp Grated Parmesan cheese
Zubereitung
Prep:
- Peel the garlic cloves and cut them in half lengthwise.
- Slice the chili peppers in half lengthwise as well, remove the seeds, and finely chop.
Instructions:
- First, place the garlic cloves into the mixing bowl and chop for 5 sec / speed 5.
- Use the spatula to scrape down the sides of the bowl.
- Add the olive oil, tomato paste, and chopped chili, then sauté for 3 min / 120° / speed 1.
- Next, add the water and bring to a boil for 7 min / 100° / speed 1.
- Add the diced tomatoes, salt, pepper, and pasta to the boiling water, then cook uncovered for 12–15 min / 100° / reverse mode / gentle stir setting.
Note: Make sure the water comes to a full boil; add an extra minute if needed.
Note: The mini penne rigate cooked perfectly in 12 minutes. If you're using a different pasta shape, test it around the 12-minute mark to see if it's al dente (cooked through with a nice slight bite). It shouldn't be too firm or too soft. If it's still a bit hard, extend the cooking time by about 1 minute and test again until it reaches that perfect texture!
To serve:
- Divide the Penne all’Arrabbiata into pasta bowls and garnish with fresh chopped parsley, shaved Parmesan, and a few chili slices if you like an extra kick!
Notes
- I recommend starting with less chili pepper and building up to your preferred heat level—you can always add more spicy goodness later!
- Give it a quick taste test at the end to adjust the seasonings to your liking.
- Leftovers will stay fresh in the fridge for 3 to 4 days.
