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Batali's Simple Penne All'Arrabbiata

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“Entered for safekeeping, from NY Times Magazine food and drink issue, October 20, 2013. Mario Batali wrote that this is one of his favorite late night dishes; it came from his cookbook, "Molto Gusto".”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
  2. Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat. Add the tomato paste and pepper flakes. Reduce the heat to low and stir just until fragrant, about 4 minutes.
  3. Stir in the tomatoes, and remove from the heat.
  4. Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
  5. Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated.
  6. Season with salt if necessary, then add 4 tablespoons olive oil, tossing well.
  7. Serve immediately, with freshly grated Parmigiano-Reggiano cheese on the side.

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