Recipes › Pasta › Penne All Arrabbiata Recipe

Penne All Arrabbiata Recipe

Recipe by Pedro M. A. Neves

Penne all arrabbiata is a classic Roman pasta dish that celebrates simplicity with just a few quality ingredients: penne, tomatoes, garlic, and red chili peppers. The name derives from 'arrabbiato' meaning angry, referring to the heat of the chili that gives this dish its signature fiery kick. This rustic yet elegant main course comes together in under 30 minutes and requires no cream or meat, letting the vibrant flavors of ripe tomatoes and spicy chili shine through.

Ingredients

• 400g (14 oz) penne pasta
• 400g (14 oz) canned San Marzano tomatoes, or fresh ripe tomatoes
• 6 cloves garlic, thinly sliced
• 2 dried red chili peppers, or 1 teaspoon red pepper flakes
• 75ml (5 tablespoons) extra virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 120ml (½ cup) of pasta water before draining.

2. While pasta cooks, pour olive oil into a large skillet and place over medium heat. Add sliced garlic and dried chili peppers (or red pepper flakes), stirring constantly for 1-2 minutes until fragrant but not browned.

3. Carefully add canned tomatoes to the skillet, crushing them gently with the back of a wooden spoon. If using fresh tomatoes, quarter them first and add to the pan.

4. Reduce heat to low and simmer the sauce for 8-10 minutes, stirring occasionally. The sauce should reduce slightly and develop deeper color. Taste and adjust salt and pepper.

5. Transfer the drained penne to the skillet with the sauce. Toss thoroughly for 1-2 minutes, adding pasta water gradually (30-60ml/2-4 tablespoons at a time) to achieve a silky consistency where the sauce clings to each piece of pasta.

6. Plate immediately into warmed bowls. Drizzle lightly with extra virgin olive oil and garnish with fresh parsley if desired. Serve hot without cheese, as is traditional in authentic Roman preparation.

Substitutions

• Fresh ripe tomatoes (500g) can replace canned tomatoes when in season; quarter and add directly to the oil.
• Red pepper flakes (1 teaspoon) can substitute for dried whole chili peppers if preferred.
• Spaghetti or linguine can replace penne pasta while maintaining the same cooking method and sauce.
• Gluten-free penne works equally well; adjust cooking time according to package directions.

Tips

• Do not drain pasta completely dry; reserve generous pasta water to create the essential creamy, glossy sauce that coats each piece.
• Use high-quality extra virgin olive oil and San Marzano tomatoes for the most authentic and flavorful result, as few ingredients mean quality matters significantly.
• Keep the sauce heat low to prevent the garlic and chili from burning, which would create bitterness rather than the desired warmth.
• Serve immediately after plating; arrabbiata does not hold well and is best enjoyed fresh and hot.

Penne all arrabbiata originated in Rome during the 1950s and represents quintessential Roman cucina povera—peasant cooking that transforms humble pantry staples into extraordinary food. Traditionally served without cheese (contrary to many modern interpretations), this dish showcases the Italian philosophy of letting quality ingredients speak for themselves.

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