🇮🇹 Italian · Pasta
🌶️ Penne Arrabbiata
Penne all'Arrabbiata
Penne Arrabbiata — literally 'angry penne' — brings the heat with a fiery garlic-and-chili tomato sauce, one of Rome's simplest and most satisfying pasta dishes.
This dish gets its fire purely from dried red chilies steeped in olive oil, without relying on any other spice, letting the natural sweetness of good tomatoes shine through the heat.
Ingredients
Equipment: Large pot, Large skillet
- 400 g (14 oz) penne
- 60 ml (¼ cup) extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 2–3 dried red chilies, crumbled (adjust to taste)
- 500 g (18 oz) canned crushed tomatoes
- Handful of fresh parsley, chopped
- Salt, to taste
Method
- Bring a large pot of salted water to a boil and cook the penne until al dente.
- Meanwhile, heat the olive oil in a skillet over medium-low heat. Add the garlic and chilies, cooking gently until the garlic is fragrant and lightly golden, about 2 minutes.
- Add the crushed tomatoes and a pinch of salt, and simmer for 15 minutes until slightly thickened.
- Drain the pasta, reserving a little pasta water, and add directly to the sauce.
- Toss over medium heat for 1–2 minutes to combine, loosening with pasta water if needed.
- Stir in the parsley and serve immediately.
Chef Tips
- Toast the chilies briefly in the oil before adding tomatoes to fully bloom their heat and flavor.
- Adjust the chili quantity to taste — the name implies bold heat, but it should still be balanced, not overwhelming.
- Good quality canned tomatoes make a real difference in such a simple sauce.
Common Mistakes to Avoid
- Burning the garlic, which turns bitter and ruins the sauce.
- Adding cheese — this dish is traditionally served without Parmigiano, letting the chili and tomato shine.
- Undercooking the sauce, leaving it too thin and watery.
Nutrition (per serving)
Health Benefits
- Capsaicin from chilies may boost metabolism.
- Rich in lycopene from tomatoes.
- Naturally vegan and dairy-free.
Cultural Note
The 'angry' name reflects the visible redness and heat of the chilies, a playful nod typical of Roman culinary humor found throughout the region's pasta dish names.
Storage & Serving
Storage: Refrigerate the sauce for up to 4 days, or freeze for up to 2 months.
Reheating: Reheat gently in a pan, then toss with freshly cooked pasta.
Serve with: Crusty bread, A light red wine, A simple green salad