Penne all’Arrabbiata
Penne all’Arrabbiata is a classic Roman pasta made with garlic, tomatoes, olive oil, and crushed red pepper for a bold, fiery kick. This traditional Italian recipe delivers deep flavor using simple ingredients and comes together quickly for an authentic weeknight meal that tastes anything but ordinary.
Equipment
- Large pot For boiling the penne pasta in well-salted water
- Colander Wide sauté pan or skillet
- Wooden spoon or heat-safe spatula Ideal for gently stirring garlic and chili flakes without scorching
- Chef’s knife For slicing garlic cleanly and evenly
- Cutting Board A stable surface for prep work
- Microplane or fine grater Useful if you finish with fresh parsley or citrus zest in variations
- Measuring spoons Helpful when adjusting chili heat to taste
- Heatproof measuring cup For reserving pasta water to loosen the sauce if needed
Ingredients
For the Pasta
- 12 oz 340 g penne pasta
- Use classic penne rigate so the sauce clings to every ridge
- Salt for the pasta water
- The water should taste like the sea
For the Arrabbiata Sauce
- 3 tablespoon extra virgin olive oil
- Roman sauces rely on olive oil for depth and silkiness
- 3 cloves garlic thinly sliced
- Sliced not minced, for gentle infusion without bitterness
- ½ to 1 teaspoon crushed red pepper flakes
- Adjust to taste. Arrabbiata means angry but you control the heat
- 1 can 28 oz / 800 g San Marzano tomatoes, crushed by hand
- Sweet low-acid tomatoes are essential for authentic flavor
- Salt to taste
To Finish
- Fresh parsley finely chopped
- Traditional in Rome instead of basil
- Extra virgin olive oil for drizzling
Instructions
Boil the Pasta
- Bring a large pot of water to a rolling boil.
- Season generously with salt until the water tastes like the sea.
- Add the penne and cook until al dente, following package instructions.
- Reserve ½ cup of pasta water, then drain the pasta and set aside.
Build the Flavor Base
- Heat olive oil in a wide sauté pan over medium heat.
- Add the sliced garlic and crushed red pepper flakes.
- Cook gently for 30–60 seconds, stirring constantly, until fragrant.
- Do not let the garlic brown. This step sets the tone for the entire sauce.
Add the Tomatoes
- Pour the crushed tomatoes into the pan.
- Stir to combine with the oil, garlic, and chili.
- Season lightly with salt.
- Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and the flavors concentrate.
Combine Pasta and Sauce
- Add the cooked penne directly into the sauce.
- Toss gently to coat every piece evenly.
- If needed, add reserved pasta water a few tablespoons at a time to loosen the sauce and help it cling to the pasta.
Finish and Serve
- Taste and adjust seasoning with salt or extra chili flakes if desired.
- Remove from heat.
- Serve immediately, finished with fresh parsley and a drizzle of olive oil if you like.
Notes
Quick Success Tip
Arrabbiata means “angry,” not burned. Keep the heat controlled so the chili adds warmth and depth without overpowering the tomatoes.
Nutrition
Serving: 4gCalories: 420kcalCarbohydrates: 62gProtein: 12gFat: 14gSaturated Fat: 2gSodium: 480mgFiber: 6gSugar: 8g
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