Penne
all’Arrabbiata
Roman spicy tomato & garlic pasta
Ridged penne catch a tomato sauce warmed with garlic and chili, with chopped parsley adding a fresh finish.
Penne in red sauce, with whole chilies on topTomato and chili,
a spicy Roman primo.
Penne all’arrabbiata is a Roman pasta dish centered on tomato, garlic and chili. Arrabbiata means angry, a reference to the sauce’s heat. The ridges and hollow centers of the penne hold the sauce, making each mouthful spicy without needing a long ingredient list.
The heat varies between kitchens and with the peppers used. This home recipe starts with a measured amount of dried chili flakes that can be increased to taste. Parsley finishes the sauce, and no cheese is needed in this preparation. At the table, ask about the spice level if you prefer a milder plate.
Explore by food: Pasta
Let’s make penne all’arrabbiata.
Four first-course portions. Chili flakes give a measurable starting point; the whole chilies in the photograph are a separate garnish.
Four first-course portions; start with ½ tsp chili flakes and adjust for their strength.
Prepare the sauce while the pasta water heats and the penne cooks.
What you’ll need
- 360 gpenne rigate
- 600 gcanned peeled tomatoes, crushed
- 2garlic cloves, lightly crushed
- 45 mlextra-virgin olive oil
- ½ tspdried chili flakes, or more to taste
- 2 tbspchopped parsley
- 4 lwater, for pasta
- 25 gcoarse salt, for pasta water
- to tastefine salt
The sauce and pasta cook alongside each other within the elapsed cooking allowance. Chili strength varies greatly; the measured flakes are a starting point, not a guaranteed mild or hot result.
How to make it
- 01
Heat the water
Bring the 4 l water to a boil in a large pot and add coarse salt.
- 02
Make the sauce
While water heats, warm oil, garlic and chili in a wide pan over medium-low heat for 2 minutes, until fragrant without dark garlic. Add crushed tomatoes and a small pinch of fine salt. Simmer for 15–20 minutes until lightly thickened. Remove the garlic.
- 03
Cook the penne
Cook penne for 1 minute less than its packet time, checking for a firm center. Reserve 250 ml pasta water before draining.
- 04
Toss and finish
Add pasta to the sauce with 60 ml reserved water. Toss over medium heat for 1–2 minutes until cooked with a slight bite and evenly coated, adding more reserved water if needed. Taste for salt and chili, stir in parsley and serve immediately.
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