Penne all’Arrabbiata

Based on 26 ratings

“Somehow, nearly every tomato sauce I make ends up having the bite of an arrabbiata. A little bit spicy with a hint of garlic and a deeply tomatoey (yes, that’s a word!) finish, what makes this classic Italian dish special is its heat. Literally translating to “angry” in Italian, spicy arrabbiata is simple and should therefore not be messed with too much. Use quality ingredients to get the best outcome and experiment with fresh chilis if you have them. You can garnish the dish with basil instead of parsley for a hint of sweetness and adjust the amount of chili flakes to your liking—this one is rather “angry,” so keep that in mind if you’re not a fan of the heat.”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g penne
3 cloves garlic
4 tbsp olive oil
1 tbsp chili flakes
1 tbsp tomato paste
600 g canned crushed tomatoes
salt
Pecorino cheese (for serving)
olive oil (for serving)
parsley (for serving)
Metric
Imperial

Utensils

  • pot (large)
  • liquid measuring cup
  • frying pan (large)
  • spatula
  • grater

Nutrition per serving

Cal
550
Protein
16 g
Fat
17 g
Carb
80 g
  • Step 1/3

    Season a pot of boiling water generously with salt. Add penne and cook until just shy of al dente, approx. 1 min. less than the package recommends. Drain, reserving approx. 1/4 cup (60ml) of pasta water.
    • 400 g penne
    • salt
    • pot (large)
    • liquid measuring cup

    Season a pot of boiling water generously with salt. Add penne and cook until just shy of al dente, approx. 1 min. less than the package recommends. Drain, reserving approx. 1/4 cup (60ml) of pasta water.

  • Step 2/3

    While the pasta cooks, mince the garlic. Add olive oil to a large frying pan and add minced garlic and chili flakes. Sauté for approx. 3 min. over medium heat, then add tomato paste and canned chopped tomatoes. Let simmer for approx. 5 min.
    • 3 cloves garlic
    • 4 tbsp olive oil
    • 1 tbsp chili flakes
    • 1 tbsp tomato paste
    • 600 g canned crushed tomatoes
    • frying pan (large)
    • spatula

    While the pasta cooks, mince the garlic. Add olive oil to a large frying pan and add minced garlic and chili flakes. Sauté for approx. 3 min. over medium heat, then add tomato paste and canned chopped tomatoes. Let simmer for approx. 5 min.

  • Step 3/3

    Add reserved pasta water and cooked penne to the tomato sauce. Toss over medium heat until the pasta is coated in the sauce. Season with salt if needed. Serve immediately with freshly grated Pecorino cheese, a drizzle of olive oil, and parsley. Enjoy!
    • salt
    • Pecorino cheese (for serving)
    • olive oil (for serving)
    • parsley (for serving)
    • grater

    Add reserved pasta water and cooked penne to the tomato sauce. Toss over medium heat until the pasta is coated in the sauce. Season with salt if needed. Serve immediately with freshly grated Pecorino cheese, a drizzle of olive oil, and parsley. Enjoy!