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Penne all'arrabbiata
Penne in spicy tomato sauce
Penne all'arrabbiata: Rome's "angry" penne in garlicky, chilli-hot tomato sauce
Arrabbiata means "angry", and Romans say the name comes from the red face you get after a plateful. It is the late-night pasta of Roman trattorie and student flats: penne in a tomato sauce made fierce with dried peperoncino and plenty of garlic, ready in the time the water takes to boil. There is no cheese in the classic Roman version, just parsley and the heat. Chef's tip: warm the chilli and garlic gently in the oil before the tomatoes go in; the oil carries the heat through the whole sauce, so it tastes hot all the way through rather than in random bites.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz penne rigate
- 1 tbsp coarse saltfor the pasta water
- 4 tbsp extra virgin olive oil
- 3 cloves garlicthinly sliced
- 1 tsp dried chilli flakesor 2 whole dried chillies, crumbled
- 1 ¾ lb tinned peeled plum tomatoescrushed by hand
- ½ tsp saltfor the sauce
- 2 tbsp flat-leaf parsleychopped
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Method
0/6 doneStep 1: Bring a large pan of water to the boil and add 1 tbsp coarse salt.
Step 2: Warm 4 tbsp extra virgin olive oil in a wide frying pan over a low heat. Add 3 cloves garlic and 1 tsp dried chilli flakes and cook for 2 minutes, until the garlic is pale gold and the oil smells spicy. Common mistake: letting the garlic brown; it turns bitter and spoils the sauce.
2 minStep 3: Add 1 ¾ lb tinned peeled plum tomatoes and ½ tsp salt, turn the heat up and simmer for 12–15 minutes, stirring now and then, until the sauce is thick and the oil glistens on top.
15 minStep 4: Meanwhile cook 14 oz penne rigate for 1 minute less than the packet time, until just al dente. Keep a mug of the pasta water.
11 minStep 5: Drain the penne and tip it into the sauce with a splash of pasta water. Toss over a high heat for 1 minute, until each tube is coated and glossy.
1 minStep 6: Stir in 2 tbsp flat-leaf parsley, taste for heat and salt, and serve straight away.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 14 g
- Carbs
- 82 g
- Fat
- 9 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does penne all'arrabbiata take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of tinned peeled plum tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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