penne all'arrabbiata

Penne all’arrabbiata is a dish that belongs to the Roman cooking tradition.

“Arrabbiata” means angry, a name inspired by its hot, fiery taste. Arrabbiata sauce is really a basic tomato sauce with the addition of chili.

This recipe is very simple and quick, you probably have all the ingredients at hand.

It’s perfect for when you’re too tired and hungry to do anything other than throw some pasta in some boiling water, open up a can of peeled tomatoes, grate a bit of cheese and sink into the couch with a big bowl of penne all’arrabbiata and a glass of red wine.

The sauce cooks in practically the time it takes to boil the water and cook the pasta. It takes 25 minutes from start to finish.

Feel free to use as much peperoncino (chili) as you want, it depends if you prefer it milder or hotter. If you don’t have a fresh chili you can substitute it with chili pepper flakes.

The classic pasta used for arrabbiata sauce is ridged penne, the ridges help to hold the sauce.

Serve the penne all’arrabbiata with freshly grated Pecorino cheese (skip it for a vegan version) and chopped parsley.

Buon appetito! :)

a bowl of penne arrabbiata on a white wooden board.
Print Recipe

How To Make It: Penne all’Arrabbiata

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
(5 stars) 2 ratings
Penne all’Arrabbiata: a very simple and quick Italian recipe. Ready in 30 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 fresh red chili finely chopped
  • 1 clove garlic finely chopped
  • 1 can 8.4 oz (240g) peeled canned tomatoes chopped or crushed with a fork
  • salt to taste
  • 7 oz.(200 g) ridged penne
  • parsley finely chopped
  • Pecorino cheese grated

Instructions

  • Cook the pasta in a large pot of salted boiling water until al dente. Follow your package cooking times.
  • Meanwhile, heat the olive oil in a large saucepan over medium-high heat. Add garlic, whole chili peppers, or chili pepper flakes, and heat until golden and fragrant, about 1 minute. 
  • Add the tomatoes and stir to combine. Rinse the tomato can out with ¼ cup of water and add it to the sauce with a good pinch of salt.
  • Simmer for 10/15 minutes, or until the sauce has reduced enough that it doesn't look watery anymore. Taste and adjust the seasoning to your taste.
  • Drain the pasta and add to the sauce. Heat through for a minute, adding some of the cooking water if necessary.
  • Remove from heat, sprinkle the penne all’arrabbiata with parsley and give it a quick stir.
  • Serve with a generous amount of grated Pecorino cheese.
  • Enjoy it!

Nutrition

Serving: 242 g, Calories: 461 kcal, Carbohydrates: 60.4 g, Protein: 14.5 g, Fat: 18.3 g, Saturated Fat: 3.3 g, Cholesterol: 78 mg, Sodium: 350 mg, Fiber: 1.1 g, Sugar: 3.1 g
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Author: Elena Tomasi
Course: Pasta
Cuisine: Italian
penne all'arrabbiata