Gluten-Free Penne Arrabbiata Recipe

Ingredients

• To tasteKosher salt or fine sea salt
• 340 g (12 oz)Pastene gluten-free penne rigate
• 60 ml (4 tablespoons), plus more to servePastene extra-virgin olive oil
• 30–45 ml (2–3 tablespoons)Chopped Calabrian chillies
• 15 ml (1 tablespoon)Pastene minced garlic
• 794 g (28 oz)Pastene Kitchen Ready Pasta Sauce (Seasoned Starter Sauce)
• To tasteBlack pepper
• 10 g (⅓ cup)Julienned fresh basil leaves
• To serveGrated Parmesan cheese

Instructions

1. 1

   1. Cook the penne

   Bring a large pan of generously salted water to the boil. Add the penne and cook for 9 minutes.

2. 2

   2. Make the sauce

   While the pasta cooks, pour 60 ml olive oil into a large cold frying pan. Add the chillies and garlic, then set the pan over medium-low heat. Cook for about 4 minutes, stirring often, until fragrant but without letting the garlic brown. Add the sauce and a pinch of salt and pepper, then simmer until the penne is ready. Reserve some starchy pasta water, drain the penne and add it to the sauce. Simmer for another 2 minutes, adding a little reserved pasta water if needed. Taste and adjust the salt and pepper, then stir in the basil.

3. 3

   3. Finish and serve

   Serve with a drizzle of olive oil and grated Parmesan.

What is penne arrabbiata?

Arrabbiata is an Italian tomato pasta sauce made with chilli; its name refers to its fiery character. Penne is a classic partner because the ridged tubes catch sauce both inside and out.

This version uses gluten-free penne and a prepared tomato sauce, with Calabrian chillies, garlic and fresh basil bringing heat and aroma. Finishing the pasta in the sauce helps the flavours cling to each piece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 493 calories, 14g protein, 76g carbs, 16g fat.

Most of the carbohydrates come from the penne, while the olive oil contributes much of the fat. The pasta also provides protein, with a little more from the Parmesan; the sauce and cheese contribute to the sodium. Serve with a green salad or vegetables to round out the plate.

Choosing the ingredients

Penne: Gluten-free pasta can soften quickly, so follow the stated 9-minute cooking time and check the texture before draining if your brand cooks differently.

Chillies: Start with 2 tablespoons for a gentler sauce or use 3 for more heat. Calabrian chillies can vary in intensity, so taste and adjust to your preference.

Tomato sauce: The seasoned starter sauce supplies the base of the recipe. Taste before adding much salt, as both the sauce and Parmesan may already be salty.

Start the aromatics gently

Cold oil: Adding the chillies and garlic before heating gives them time to flavour the oil as the pan warms.

Low heat: Cook for about 4 minutes over medium-low heat, stirring frequently. The garlic should smell fragrant, not turn brown, which can make its flavour harsh.

Use the pasta water

Reserve some: Before draining, scoop out a little of the starchy cooking water. It can loosen the sauce and help it coat the pasta.

Add gradually: Stir in a small splash at a time during the final 2-minute simmer. The sauce should cling to the penne rather than pool thinly at the bottom of the pan.

Check the pasta's texture

Timing: The recipe calls for 9 minutes in boiling water, but gluten-free pasta brands can differ. Aim for penne that is tender with a little bite, then let it finish in the sauce.

Sauce finish: After the pasta is added, simmer for 2 minutes and check that each piece is well coated. Avoid leaving the pan on the heat longer than needed, as gluten-free pasta can become soft.

Serve it simply

Finish: A drizzle of extra-virgin olive oil and grated Parmesan add richness to the chilli and tomato sauce. Add the basil in the pan, as directed, to preserve its fresh herbal flavour.

On the side: Serve with a green salad or cooked vegetables for a simple accompaniment. Bread is another option, but check that it is gluten-free if needed.

Recipe notes & tips

• Salt the pasta water generously, but season the sauce carefully because the prepared sauce and Parmesan can be salty.
• Keep the pan over medium-low heat while cooking the garlic and chillies.
• Reserve the pasta water before draining the penne.
• Add pasta water a little at a time so the sauce stays thick enough to coat the pasta.
• Taste the sauce before serving and adjust the chilli, salt and pepper to suit.

Variations

• More heat: Add extra chopped Calabrian chillies a little at a time.
• Milder sauce: Use 2 tablespoons of chillies and taste before adding more.
• Extra vegetables: Stir in cooked spinach or courgette when adding the pasta to the sauce.
• Herb swap: Use chopped parsley instead of basil for a different fresh finish.
• Cheese-free finish: Leave out the Parmesan and serve with an extra drizzle of olive oil.

Common mistakes to avoid

• Browning the garlic: Keep the heat medium-low and stir often so it turns fragrant without darkening.
• Overcooking the penne: Check it at 9 minutes and finish it in the sauce rather than boiling it for longer.
• Forgetting the pasta water: Reserve some before draining so you can adjust the sauce as it simmers.
• Adding too much pasta water: Pour in small splashes and stop once the sauce coats the penne.
• Oversalting the sauce: Taste it before adding more salt, especially if the prepared sauce is already seasoned.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water, stirring until hot; the pasta may soften as it sits.

Frequently asked questions