One Pot Penne Arrabiata

One Pot Penne Arrabiata

One pot penne arrabiata pasta has become quite the food trend and with good reason. It’s very easy to put together, you have only one pot to clean up after dinner, and the pasta gets much more flavorsome because it just soaks up all of the goodness as it cooks.

One Pot Penne Arrabiata

Course: Lunch, Main Dish, Pasta
Cuisine: Italian
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes


  • 12 oz. penne
  • 1 shallot
  • 2 garlic cloves
  • 1 15- oz. can crushed tomatoes
  • 1 ½ cups water
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • ¼ teaspoon cayenne
  • 4 oz. Parmesan cheese
  • 1 large handful fresh basil, roughly chopped


  1. Mince the garlic with your Indy Chef garlic twist and slice the shallot.
  2. Add all of the ingredients, except for the parmesan and basil, in to a large soup pot (a Dutch oven works really good for this) and set over medium heat.
  3. Bring the pasta to a steady simmer and cook until the pasta soaks up all of the liquid and is cooked al dente. Stir occasionally to prevent the pasta from sticking.
  4. Once the pasta is cooked, turn off the heat, and grate in the parmesan cheese with your Indy Chef cheese grater. Top with fresh basil and serve immediately. Enjoy!

Recipe Notes:

Tip: You can use any type of pasta you enjoy, but penne, rigatoni, and spaghetti work the best because they don’t tend to clump together like some of the more intricate pasta shapes.

You can find our Garlic Twist and Cheese Grater here.



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