Kitchen Recipe Collection
Italian Penne all'Arrabbiata
A fiercely spicy, garlic-heavy Roman tomato sauce tossed with penne pasta. 'Arrabbiata' means 'angry' in Italian, referring to the heat of the chili peppers.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- penne rigate (ridged penne)
- canned peeled tomatoes (San Marzano)
- extra virgin olive oil
- garlic cloves (smashed)
- fresh or dried red chili peppers
- fresh parsley
- pecorino romano cheese (optional)
- salt
Equipment
- Large pot
- Skillet
Instructions
- 1
Crush Tomatoes
Pour the canned peeled tomatoes into a bowl and crush them by hand into small, uneven chunks.
- 2
Infuse Oil
In a large skillet, heat the olive oil over medium heat. Add the smashed garlic cloves and the chopped red chili peppers.
- 3
Flavor Base
Sizzle the garlic and chilies until the garlic turns golden brown and the oil is deeply infused with heat (about 3-4 minutes). Remove the garlic cloves and discard them.
- 4
Add Tomatoes
Carefully pour the crushed tomatoes into the spicy oil. Season with salt.
- 5
Simmer Sauce
Bring to a gentle simmer and cook uncovered for 15 minutes, allowing the sauce to thicken and the flavors to meld.
- 6
Cook Pasta
Meanwhile, cook the penne in a large pot of salted boiling water until very al dente (about 2 minutes less than package instructions).
- 7
Combine
Drain the pasta, reserving half a cup of the starchy cooking water.
- 8
Finish in Sauce
Add the undercooked penne directly into the simmering Arrabbiata sauce. Toss vigorously over medium-high heat for 1-2 minutes until the pasta absorbs the sauce.
- 9
Add Parsley
Stir in the chopped fresh parsley right at the end.
- 10
Serve
Serve immediately, optionally offering grated Pecorino Romano on the side.
Cooking Tips
- Using penne rigate (with ridges) is important as it holds the spicy tomato sauce much better than smooth pasta.
- Do not skimp on the chili. The dish is supposed to make you sweat slightly.
Variations
- Arrabbiata con Pancetta: While not strictly traditional for this exact dish, rendering pancetta before adding the tomatoes makes for a richer, meatier version.
Chef's Notes & Storage
- A staple of Roman trattorias, perfect for a fast, punchy lunch.
Nutrition Estimate
380 calories · 11g protein · 58g carbs · 12g fat · 4g fiber per serving
