Creamy Mascarpone Arrabbiata Penne | 15-Minute Italian Pasta

Bring a large pot of plenty of water to a boil, then add salt. When boiling rapidly, add the 350 g of dry penne and cook until al dente according to the package instructions (approx. 10-11 minutes). Before draining, set aside a cup (approx. 100 ml) of the starchy cooking water.

While the pasta is cooking, heat 3 tablespoons of extra virgin olive oil in a deep, wide skillet over medium heat. Add the thinly sliced red chili pepper and finely minced garlic. Sauté for about 1 minute until fragrant, taking care not to let the garlic brown too much.

Pour the 400 g of canned chopped tomatoes into the skillet, and season with fine salt and freshly ground black pepper. Simmer over medium heat for 5-6 minutes so the tomato sauce thickens slightly and the flavors meld.