If you’re in the mood for a quick and flavorful pasta dish, this classic Italian Penne all’Arrabbiata is one of our all-time favorites. It’s known for its bold flavors, featuring a spicy tomato sauce that’s both simple to prepare and utterly delicious.
The name “Arrabbiata” translates to “angry” in Italian, which perfectly describes the heat from the red chili peppers that give this dish its signature kick. With just a handful of ingredients, including garlic, tomatoes, and olive oil, Penne all’Arrabbiata is a fantastic option for a weeknight dinner or a cozy gathering with friends.
Helpful Tips
- Choose quality ingredients: Since this dish relies heavily on the flavor of its few ingredients, opt for high-quality canned tomatoes, good olive oil, and fresh garlic. San Marzano tomatoes are particularly recommended for their rich and sweet flavor.
- Adjust the spice level: The heat in Penne all’Arrabbiata comes from red chili flakes or fresh chili peppers. If you’re sensitive to spice, start with a smaller amount and gradually increase to suit your taste. You can always add more heat, but it’s hard to take it away!
- Don’t overcook the pasta: To achieve the perfect texture, cook the penne until it’s al dente, meaning it should still have a slight bite to it. This not only enhances the eating experience but also allows the pasta to absorb the flavors of the sauce without becoming mushy.
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Penne all’Arrabbiata
Ingredients
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 clove garlic smashed but whole
- 1 red chili finely chopped (with or without seeds)
- 1/4 teaspoon (0.5 g) red pepper flakes
- 15 ounce (425 ml) can chopped or crushed tomatoes
- 15 ounce (425 ml) can tomato sauce
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- Pinch of baking soda
- 6 ounces (170 g) penne
- 1 tablespoon (18 g) coarse salt for cooking pasta
- Parmigiano Reggiano finely grated
- 1 teaspoon (0.1 g) parsley finely chopped
Instructions
- Heat a large skillet over medium high heat. Add the olive oil. Once hot, add the garlic and saute for 30 seconds.
- Add the chopped chili pepper and red pepper flakes. Saute for 30 seconds.
- Add tomatoes, tomato sauce, salt and pepper. Rinse the tomato cans with a small amount of water and add that into the pot.
- Cook until the tomato sauce comes to a boil, then turn the heat down to medium and simmer for 15 minutes. Add a pinch of baking soda and stir. This will reduce the acidity of the tomatoes.
- Meanwhile, bring a large pot of water to a boil and add salt. Pour in the pasta and cook to al dente. Reserve some of the pasta water and drain the rest.
- Continue cooking the tomato sauce until it has reduced and thickened.
- Add pasta into the sauce along with 1/4 cup of the pasta cooking water. Toss well until the pasta is coated with the pasta sauce.
- Add the Parmigiano Reggiano and parsley to the skillet. Stir to incorporate.
Notes
- Since this dish relies heavily on the flavor of its few ingredients, opt for high-quality canned tomatoes, good olive oil, and fresh garlic. San Marzano tomatoes are particularly recommended for their rich and sweet flavor.
- The heat in Penne all’Arrabbiata comes from red chili flakes or fresh chili peppers. If you’re sensitive to spice, start with a smaller amount and gradually increase to suit your taste. You can always add more heat, but it’s hard to take it away!
- To achieve the perfect texture, cook the penne until it’s al dente, meaning it should still have a slight bite to it. This not only enhances the eating experience but also allows the pasta to absorb the flavors of the sauce without becoming mushy.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
