Penne all’Arrabbiata
Rome's fiery tomato pasta: penne in a sauce of olive oil, garlic, plenty of dried chilli and tomatoes, finished with parsley. Ready in 25 minutes.
About this dish
Arrabbiata means angry, a reference to the heat of the chilli. It is a Roman trattoria staple and one of the quickest pasta sauces you can make, needing nothing more than store-cupboard ingredients.
The chilli is cooked gently in olive oil with the garlic before the tomatoes go in, so its heat spreads through the whole sauce. How hot you make it is up to you, but it should have a noticeable kick.
Penne rigate, with ridges, is the classic shape because the sauce clings to it. The dish is naturally vegan; in Rome some cooks add a little Pecorino, but many serve it without cheese.
Italian Gourmet note: Add the chilli gradually and taste. Dried chillies vary enormously in heat.
Ingredients
Tick off ingredients as you go.
Method
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Step 1
Start the pasta water
Bring a large pan of salted water to the boil.
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Step 2
Infuse the oil
Warm the olive oil in a wide frying pan over a low heat. Add the garlic and chilli and cook gently for 2 to 3 minutes until the garlic is fragrant and just turning pale gold.
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Step 3
Make the sauce
Crush the tomatoes into the pan by hand, add a pinch of salt and simmer for 12 to 15 minutes until thickened and glossy.
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Step 4
Cook the penne
Meanwhile, cook the penne until 1 minute short of al dente. Keep a mug of the cooking water.
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Step 5
Toss together
Add the penne to the sauce with a splash of pasta water and toss over the heat for a minute until well coated.
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Step 6
Serve
Stir through the parsley and serve with a drizzle of olive oil.
Cook's tips
Control the heat
For a milder sauce, use one chilli and remove the seeds. For more fire, add a pinch of chilli flakes at the end.
Do not burn the garlic
Burnt garlic turns the sauce bitter. Keep the heat low.
Use whole tomatoes
Whole peeled tomatoes crushed by hand give a fresher, sweeter sauce than chopped.
Finish with good oil
A drizzle of peppery extra virgin olive oil at the end lifts the whole dish.
Storing and reheating
The sauce keeps in the fridge for up to 3 days and freezes for up to 3 months.
Questions about this recipe
Is arrabbiata vegan?
Yes. The classic recipe is made with olive oil, garlic, chilli, tomatoes and parsley, with no cheese.
What is the difference between arrabbiata and marinara?
Arrabbiata is a tomato and garlic sauce made fiery with plenty of chilli. Marinara is milder, usually with garlic and oregano or basil.
Can I use fresh chillies?
Yes. Use one or two finely chopped red chillies, cooked with the garlic.
Should I add cheese?
It is optional. Some Roman cooks add Pecorino Romano, but many serve it without.
