Bobby Flay's penne with tomato sauce and arugula

Get back to basics in the kitchen with this perfect pasta meal from chef Bobby Flay!

Penne with tomato sauce, arugula and parmesan with garlic bread

Serves 4


  • Pasta

    • 1 pound penne pasta
    • Kosher salt
  • Tomato sauce

    • 3 tablespoons canola oil
    • 1 medium onion, finely diced
    • 3 cloves garlic, finely chopped
    • 2 28-ounce can San Marzano tomatoes
    • Sugar, if needed
    • 1/4-1/2 teaspoon red pepper flakes (depending on how spicy you like it)
    • 4 ounces baby arugula
    • Fresh basil leaves, torn
    • 4 ounces baby arugula
    • 1 cup freshly grated parmigiano reggiano cheese
    • Salt and freshly ground black pepper
  • Garlic bread

    • 1 tablespoon olive oil
    • 8 cloves garlic, finely chopped to a paste
    • 1 1/2 sticks unsalted butter, at room temperature
    • Kosher salt and freshly ground black pepper
    • 1 French baguette, halved lengthwise
    • Chopped fresh parsley leaves


Baking Directions:

For the pasta, bring 4 quarts of water to a boil in a large pot and add 2 tablespoons of kosher salt. If using fine salt, use 1 tablespoon. Stir in the pasta, cover the pot and bring to a boil.  Cook until just slightly under al dente (it will continue cooking in the sauce, about 8 minutes).  Remove 1 cup of the pasta water and reserve. Drain the pasta well.  To make the tomato sauce, heat the oil over medium-high heat in a large high sided sauté pan. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and half of the reserved juice and bring to a simmer, cook for 15 minutes and then gently crush the tomatoes with a potato masher until slightly smooth. Taste for seasoning and add sugar if needed. Add the chile flakes and continue cooking until thicken, about 25 to 30 minutes longer, stirring occasionally. Season the sauce with the salt and pepper to taste. Add the drained pasta to the sauce and toss to coat evenly. Stir in some of the reserved pasta water, if needed and ½ cup of the cheese. Stir in the arugula and herbs. Transfer to a platter and serve with the remaining cheese on the side. For the garlic bread, heat the oil in a small sauté pan over medium heat. Add the garlic and cook for 1 minute. Remove and let cool slightly. Stir the garlic into the butter and season with salt and pepper. Preheat the broiler. Put the bread a baking sheet, cut-side up and broil until lightly golden brown, about 2 minutes. Remove and slather each half with the butter. Return to the broiler and broil until bubbly, about 2 minutes  longer, remove from the broiler, transfer to a cutting board, sprinkle with parsley and cut into pieces.