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Gluten-Free Penne Arrabbiata


Serves 4
12 oz Pastene Gluten-Free Penne Rigate
4 Tbsp Pastene Extra Virgin Olive Oil, plus more for serving
2-3 Tbsp chopped Calabrian chilies
1 Tbsp Pastene Minced Garlic
1 28 oz can Pastene Kitchen Ready Pasta Sauce
salt and black pepper to taste
⅓ cup julienned fresh basil leaves
Pastene Grated Parmesan cheese, for serving


Prep time: 5 minutes | Cook time:15-18 minutes

  • Bring a large pot of heavily salted water to a boil. Add the penne and cook for 9 minutes.
  • While the penne is cooking, make the sauce. Place 4 tablespoons of olive oil in a large cold skillet. Add the chilies and garlic, turn the heat to medium-low and cook, stirring frequently, until fragrant but the garlic is not browning, about 4 minutes. 
  • Add the sauce and a pinch of salt and pepper. Let the sauce simmer until the penne is ready.
  • Reserve some of the starchy cooking liquid from the penne and drain. Add the pasta to the sauce and let simmer for another 2 minutes, adding some of the reserved cooking liquid, if needed. 
  • Taste and add more salt and pepper if needed. Stir in the basil.
  • Serve with a drizzle of olive oil and parmesan cheese.

By: Simply Gluten Free Magazine

Product Used

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