Penne all’Arrabbiata

Name: Penne all’Arrabbiata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Cuisine: Italiana (Romana)
Ingredients: 320 g penne rigate pasta (ridged tubular pasta works best); 400 g whole peeled canned tomatoes (finely crushed with a fork); 3 cloves garlic (finely sliced); 2 pieces dried red chilies or peperoncino (chopped or left whole depending on preferred heat level); 4 tbsps extra virgin olive oil (high quality); 1 bunch fresh flat-leaf parsley (washed and finely chopped); 50 g Pecorino Romano cheese (or parmesan for serving); 1 pinch sea salt (for the sauce and the pasta water pot)

The perfect balance between simplicity and bold character. Al dente penne pasta tossed in a beautifully fiery tomato sauce, infused with golden garlic and topped with fresh herbs.

20 min Easy Italiana (Romana) 3 servings

The story behind

Oh man, this is the absolute best go-to when you want something lightning-fast but packed with a punch! I love this recipe because it has such a fun background: in Italy, they call it 'arrabbiata' (angry) because the heat from the chili warms you right up and turns your cheeks red. It completely reminds me of an improvised Friday night dinner with my friends; we had almost nothing in the pantry except a can of tomatoes, garlic, and dried chilies, and we ended up creating an absolute masterpiece in under twenty minutes. It’s the ultimate weekend comfort dinner to pamper yourself without resetting the kitchen. Pair it with a few slices of crusty bread drizzled with olive oil to swipe up the sauce, and a bold red wine like a Primitivo or Syrah.

Ingredients

320 g penne rigate pasta (ridged tubular pasta works best)
400 g whole peeled canned tomatoes (finely crushed with a fork)
3 cloves garlic (finely sliced)
2 pieces dried red chilies or peperoncino (chopped or left whole depending on preferred heat level)
4 tbsps extra virgin olive oil (high quality)
1 bunch fresh flat-leaf parsley (washed and finely chopped)
50 g Pecorino Romano cheese (or parmesan for serving)
1 pinch sea salt (for the sauce and the pasta water pot)

Instructions

1

Bring a large pot of water to a rolling boil. Once boiling, stir in a generous tablespoon of salt and drop the penne pasta. Cook according to package directions until al dente.
2

While the pasta is boiling, heat the extra virgin olive oil in a large skillet over medium-low heat.
3

Add the sliced garlic and chopped dried chilies to the pan. Let them sizzle gently for about 2 minutes until the garlic turns golden, being careful not to let it burn or turn bitter.
4

Carefully pour the crushed tomatoes into the skillet. Season with a pinch of salt and simmer over medium heat for about 10 minutes until the sauce reduces and thickens nicely.
5

Drain the pasta one minute before it's completely done, reserving a splash of the starchy pasta cooking water.
6

Toss the penne directly into the skillet with the spicy tomato sauce and add the reserved splash of pasta water. Stir vigorously over high heat for one minute to emulsify the sauce into the pasta ridges.
7

Turn off the heat entirely, fold in half of the chopped fresh parsley, and give it one final toss.
8

Ladle into deep bowls immediately and finish with a heavy dusting of freshly grated Pecorino Romano cheese and the remaining fresh parsley on top.

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Penne all’Arrabbiata

The story behind

Instructions

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