Baked Penne Arrabbiata (Print Version)

Spicy penne baked with arrabbiata sauce, Parmesan, and mozzarella for a warm, flavorful dish.

# Components:

→ Pasta

01 - 12 oz penne pasta

→ Sauce

02 - 2 tbsp olive oil
03 - 4 cloves garlic, finely chopped
04 - 1–2 tsp crushed red pepper flakes (to taste)
05 - 28 oz canned crushed tomatoes
06 - 1 tsp sugar
07 - 1 tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper
10 - 1 small bunch fresh basil, chopped (reserve some for garnish)

→ Cheese

11 - ¾ cup grated Parmesan cheese
12 - 1½ cups shredded mozzarella cheese

# Method:

01 - Preheat oven to 400°F. Lightly grease a large baking dish.
02 - Boil penne in salted water until slightly under al dente, about 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes; sauté 1–2 minutes until aromatic, avoiding browning.
04 - Stir in crushed tomatoes, sugar, oregano, salt, and pepper. Reduce heat and simmer gently for 10–12 minutes, stirring occasionally until thickened.
05 - Remove sauce from heat and stir in chopped basil.
06 - Add drained penne to sauce and toss thoroughly to coat evenly.
07 - Spread half the pasta mixture into the baking dish. Sprinkle with half the Parmesan and mozzarella cheeses. Layer remaining pasta and top with remaining cheeses.
08 - Bake for 18–20 minutes until cheese is melted, golden, and sauce is bubbling.
09 - Allow to rest 5 minutes. Garnish with reserved basil and serve hot.

# Expert Advice:

01 -
  • The heat builds slowly, wrapping around your palate like a secret you're happy to keep.
  • It feeds four hungry people and comes together while you set the table—no complicated tricks required.
  • One dish, one oven, and somehow you end up with restaurant-quality comfort that feels entirely your own.
02 -
  • Don't fully cook the penne; it sounds wrong, but the oven finishes the job, and those extra two minutes of cooking time mean the difference between creamy-tender and mushy.
  • If your sauce is watery after simmering, it means it needs more time—let it bubble away until it coats the back of a spoon, otherwise you'll end up with a soupy dish instead of a proper bake.
  • The cheese needs to touch heat, so don't bury it under sauce; those pockets of exposed cheese turn golden and slightly crispy, and that's where the magic lives.
03 -
  • If you don't have crushed tomatoes, use whole canned tomatoes and crush them by hand as they go into the pan—the sauce will taste fresher.
  • Make the sauce while the pasta cooks; this small gesture of planning makes the whole process feel effortless, like you've done this a hundred times.
  • A green salad with lemon and olive oil and a glass of Chianti alongside this dish completes something; the acidity cuts through the richness, and suddenly everyone feels like they're sitting in a Roman trattoria instead of your kitchen.
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