Fiery Beef Arrabbiata
A boldly spiced Italian pasta dish featuring penne in a fiery tomato sauce enriched with savory ground beef. The perfect balance of heat, hearty protein, and classic Italian flavors for a satisfying weeknight dinner.
Ingredients
- 1 pound 450g penne pasta
- 1 pound 450g lean ground beef
- 4 tablespoons olive oil divided
- 6 garlic cloves minced
- 1-2 tablespoons red pepper flakes adjust to your heat preference
- 1 medium onion finely diced
- 2 cans 28 oz total crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 2 tablespoons fresh, chopped
- 1 teaspoon salt plus more for pasta water
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh parsley chopped
- Freshly grated Parmesan cheese for serving
Instructions
- Bring a large pot of water to a boil and salt it generously. This is your opportunity to season the pasta itself, so don't be shy with the salt.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink (about 5-6 minutes). Transfer to a plate using a slotted spoon.
- Add the remaining 2 tablespoons of olive oil to the same skillet. Add the onions and cook until softened and translucent, about 3-4 minutes.
- Add the minced garlic and red pepper flakes to the onions and cook for just 30-60 seconds until fragrant. Be careful not to burn the garlic or it will become bitter.
- Return the cooked beef to the skillet and add the crushed tomatoes, tomato paste, oregano, and basil. Stir well to combine all ingredients.
- Reduce heat to medium-low and simmer the sauce for 10-15 minutes, allowing the flavors to meld together. The sauce should thicken slightly but remain relatively loose.
- Meanwhile, cook the penne pasta in the boiling water according to package directions until al dente (usually 9-11 minutes). Reserve ½ cup of pasta water before draining.
- Drain the pasta and immediately add it to the sauce. Toss well to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste, then sprinkle with fresh parsley.
- Serve immediately with freshly grated Parmesan cheese on top.
Notes
- For best results, use penne rigate (ridged penne) as the ridges help catch more of that delicious sauce.
- The sauce can be made ahead and refrigerated for up to 3 days – it actually tastes even better the next day as flavors develop further.
- For an authentic touch, finish with a drizzle of high-quality extra virgin olive oil just before serving.
- If you prefer a smoother sauce, you can use an immersion blender before adding the beef back in.
- This sauce freezes beautifully – make a double batch and freeze half for a quick future meal.