First Step: Prepare Your Ingredients Gather all your ingredients and chop them as needed. Start by mincing the 3 cloves garlic and chopping the 6 leaves of fresh basil, which helps the flavors meld into the garlic sauce. This mise en place keeps things organized, and for dietary tweaks, you can substitute the pasta for a gluten-free version right here.

Second Step: Cook the Pasta Boil a large pot of salted water and add 1 pound penne rigate, cooking it until al dente, about 10-12 minutes. While the pasta cooks, keep an eye on the time to ensure it’s not overdone, as this affects how well it holds the spicy tomato sauce. If you’re making it low-calorie, drain and set aside, reserving a cup of pasta water for later adjustments.

Third Step: Sauté the Aromatics In a large pan, heat 3 tablespoons olive oil over medium heat. Add the minced garlic and 1/4 teaspoon crushed red pepper flakes, sautéing for 1-2 minutes until fragrant. This step builds the base of your garlic sauce, and you can reduce the pepper for a milder version if needed, making it adaptable for kids or spice-sensitive eaters.

Fourth Step: Add Tomatoes and Simmer Stir in one 28-ounce can of whole tomatoes and 2 tablespoons tomato paste, breaking up the tomatoes as they cook. Let the mixture simmer for 15 minutes on low heat, allowing the spicy tomato sauce to thicken and develop its flavors. For fresh variations, use 1 1/2 cups chopped tomatoes instead, and taste to adjust seasonings based on your preferences.

Fifth Step: Combine and Finish Add the cooked penne to the sauce, tossing everything together with the chopped basil. Sprinkle in 1/2 cup grated cheese and mix well, letting it melt into the dish for about 2 minutes. Finally, top with 1/3 cup fresh chopped parsley before serving, ensuring the penne arrabbiata is hot and ready for a vegan twist, skip the cheese here.