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Gluten-Free Penne Arrabbiata


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


  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package instructions.
  • While the pasta 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 not brown, about 4 minutes. 
  • Add the tomatoes and a pinch of salt and pepper. Let the sauce simmer until the pasta is ready.
  • Reserve ½ cup of the pasta water and drain. Add the pasta to the sauce and let simmer for another 2 minutes, adding some of the reserved cooking liquid to loosen the sauce, if needed. 
  • Stir in the basil and serve with a drizzle of olive oil and parmesan cheese.

Recipe by Gluten Free and More Magazine

Product Used

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