Description
Penne all’Arrabbiata is a classic Italian pasta dish from Lazio featuring penne tossed in a spicy tomato sauce infused with garlic, chili, and olive oil. Simple yet bold, it’s a quick, comforting meal that celebrates the fiery flavors of traditional Italian cooking.
Ingredients
6–8 tbsp olive oil
2 garlic cloves, slightly crushed
½–1 tbsp dried red pepper flakes or ½–1 fresh chili pepper, seeded and chopped
500 g (1.1 lbs) canned diced or whole tomatoes, chopped
500 g (1.1 lbs) penne pasta
Kosher salt, as needed
Fresh basil or parsley, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium–high heat until it begins to shimmer.
- Add garlic and red pepper flakes (or fresh chili) and sauté gently until fragrant. Remove the garlic just before it browns to prevent bitterness.
- Add diced tomatoes to the pan, reduce heat, and simmer for 10 minutes until slightly thickened.
- Meanwhile, bring a large pot of salted water to a boil and cook penne until al dente, following package instructions.
- Drain the pasta and transfer it directly into the skillet with the sauce.
- Toss over high heat for 1–2 minutes until pasta is well coated with the spicy tomato sauce.
- Serve immediately, garnished with basil or parsley if desired.
Notes
Adjust chili quantity to control spiciness—use less for mild heat or more for a fiery kick.
Fresh cherry tomatoes can replace canned tomatoes for a lighter sauce.
Add a drizzle of olive oil before serving for extra richness.
Though traditionally cheese-free, Pecorino Romano can be added for extra saltiness.
Reheat leftovers gently with a splash of water or olive oil to restore texture.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg
