Penny Arabiata

To make Penny Arabiata, start by finely chopping a shallot and mincing garlic. Heat olive oil in a saucepan, then sauté the garlic and shallot until golden. Add crushed tomatoes and chili pepper, and let it simmer. Meanwhile, cook the penny pasta in salted boiling water until al dente. Combine the pasta with the sauce, adding pasta water if needed, and finish with shredded Parmesan.

Penny Arabiata can be made vegetarian by omitting the Parmesan cheese or substituting it with a vegan cheese alternative. The rest of the ingredients, including crushed tomatoes, olive oil, and spices, are naturally vegetarian and vegan-friendly.

If you don't have crushed tomatoes, you can use diced tomatoes or tomato puree as a substitute. Just keep in mind that diced tomatoes may give a chunkier texture, while tomato puree will create a smoother sauce.

To store leftover Penny Arabiata, let it cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water if the sauce has thickened.

Penny Arabiata pairs beautifully with a simple side salad, garlic bread, or roasted vegetables. A glass of red wine, such as Chianti or Sangiovese, complements the spicy tomato sauce perfectly.