Penne all'Arrabbiata

Ingredients

• 400 gpenne rigate$3.98
• 800 gcanned peeled tomatoes$3.97
• 3 eachgarlic cloves$0.15
• 2 eachred chili$0.74
• 4 tbspextra virgin olive oil$1.12
• 2 tbspfresh parsley$0.27
• 1 tspsalt$0.01
• Total for 4 servings$10.24

Most of the cost is penne rigate ($3.98) and canned peeled tomatoes ($3.97). With oil, spices and staples already at home, the shop drops to about $5.14. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Finely slice the red chili, peel and lightly crush the garlic cloves with the flat side of a knife, and finely chop the fresh parsley.
2. Pour the extra virgin olive oil into a wide frying pan over medium-low heat. Add the garlic cloves and red chili, cooking gently for 2 to 3 minutes until the garlic is fragrant and lightly pale gold, making sure not to brown it.
3. Add the canned peeled tomatoes to the pan and break them up with a wooden spoon or fork. Stir in the salt, bring to a simmer, then lower the heat and cook uncovered for 15 to 20 minutes until the sauce is dense and thickened.
4. Meanwhile, bring a large pot of salted water to a rolling boil and cook the penne rigate for 9 to 11 minutes until al dente. Ladle out about 100 ml of the pasta cooking water, then drain the pasta.
5. Discard the garlic cloves from the sauce if you prefer a smoother texture. Tip the drained penne directly into the sauce over medium-high heat, adding 2 to 3 tablespoons of the reserved pasta cooking water, and toss vigorously for 1 to 2 minutes until glossy and evenly coated.
6. Stir most of the fresh parsley through the pasta, divide into four warm pasta bowls, scatter the remaining fresh parsley over the top, and serve immediately.