Gluten Free Penne Arrabbiata
Penne arrabbiata is one of those bold, unapologetically spicy Italian classics that feels like it should be complicated — but this version comes together in about 30 minutes with a handful of pantry staples. The sauce is built on thinly sliced garlic cooked in good olive oil until golden, then hit with red pepper flakes and a full can of crushed tomatoes that simmer down into something rich, glossy, and deeply savory. Swapping in a quality gluten free penne is really all it takes to make this dish work, and the trick of reserving pasta water ensures the sauce clings to every ridged tube instead of pooling at the bottom of the bowl. One thing that trips people up with gluten free pasta is overcooking it, so pulling it al dente and finishing it directly in the skillet with the sauce makes a noticeable difference in texture. Finished with a handful of roughly chopped flat-leaf parsley and a shower of freshly grated Parmesan, each bowl looks and tastes like something you'd order at a trattoria. This recipe serves 4, making it an easy weeknight dinner that doesn't require any special substitutions beyond the pasta itself.
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Learn more →Ingredients
4 servings
- 12 oz gluten free penne pasta
- 1 tsp salt, plus more for pasta water
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp red pepper flakes, or more to taste
- 1 can (28 oz) crushed tomatoes
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- parmesan cheese, freshly grated, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the gluten free penne and cook according to the package directions until al dente — tender but with a slight resistance at the center. Reserve 1 cup of pasta cooking water before draining, then drain the pasta through a colander.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2–3 minutes. Watch closely — the garlic can brown quickly.
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