Name: Penne all'Arrabbiata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 14 oz Penne Rigate; 14 oz San Marzano Canned Tomatoes (crushed); 4 tbsp Extra Virgin Olive Oil; 3 cloves Garlic Cloves (thinly sliced); 2 tsp Dried Red Chili Flakes; 0.25 cup Fresh Flat-Leaf Parsley (chopped); 1 tsp Sea Salt

Pasta & Grains

Penne all'Arrabbiata

A fiery tribute to Roman cuisine, this Penne all'Arrabbiata features al dente pasta tossed in a robust sauce of San Marzano tomatoes, garlic, and red chili flakes. It is a bold, 'angry' dish that perfectly balances heat with the richness of high-quality extra virgin olive oil.

Prep

10m

Cook

20m

Serves

Calories

480kcal

Qty	Ingredient
14 oz 400 g	Penne Rigate
14 oz 400 g	San Marzano Canned Tomatoes (crushed)
4 tbsp 60 ml	Extra Virgin Olive Oil
3 cloves 3 cloves	Garlic Cloves (thinly sliced)
2 tsp 4 g	Dried Red Chili Flakes
0.25 cup 15 g	Fresh Flat-Leaf Parsley (chopped)
1 tsp 5 g	Sea Salt

2 Method

Step 1. Bring a large pot of heavily salted water to a boil. Cook the penne rigate according to the package instructions until it is just shy of al dente (about 2 minutes less than the recommended time).

Step 2. While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and red chili flakes. Sauté for 1-2 minutes until the garlic is golden and fragrant, taking care not to let it burn.

Step 3. Pour the crushed San Marzano tomatoes into the skillet. Season with a pinch of salt. Simmer the sauce over medium-low heat for about 10-12 minutes, allowing it to thicken and the flavors to meld.

Step 4. Before draining the pasta, reserve approximately 1/2 cup of the starchy pasta cooking water.

Step 5. Add the drained penne directly to the skillet with the tomato sauce. Pour in a splash of the reserved pasta water. Increase the heat to medium-high and toss the pasta vigorously for 1-2 minutes until the sauce clings to the penne.

Step 6. Remove from the heat. Stir in the freshly chopped parsley and serve immediately while steaming hot.

·
Always use 'Penne Rigate' (ridged penne) as the ridges help the spicy sauce cling to the pasta.
·
The quality of the olive oil is paramount; use a fruity, high-quality extra virgin oil for the most authentic flavor.
·
If the sauce becomes too thick, use more reserved pasta water to emulsify it into a silky coating.
·
Do not add cheese if you want to stay strictly traditional, but a dusting of Pecorino Romano is a delicious non-traditional addition.

? FAQ

What does 'Arrabbiata' mean?

Arrabbiata literally means 'angry' in Italian, referring to the spicy heat generated by the red chili flakes.

Can I make this sauce ahead of time?

Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator. Just reheat it in a pan before adding freshly cooked pasta.

Is Penne all'Arrabbiata vegan?

Yes, this traditional recipe is naturally vegan as it contains no meat or dairy products.

How can I make it less spicy?

Simply reduce the amount of red chili flakes to 1/2 teaspoon for a milder flavor profile.

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Amo Restaurant

Penne all'Arrabbiata

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

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