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Penne all’Arrabbiata: Spicy Italian Pasta

Penne all’Arrabbiata is a classic Italian dish that embodies simplicity and bold flavors. Its name, translating to 'angry', reflects the fiery heat imparted by fresh chili peppers. This dish originated in the Lazio region, where the combination of ripe Italian tomatoes, aromatic garlic, and piquant chilies creates a vibrant sauce that clings to the al dente penne pasta. Traditionally served as a comforting meal, Penne all’Arrabbiata is perfect for any occasion, bringing a taste of Italy to your table. The optional sprinkling of Pecorino Romano cheese adds a savory, nutty richness that beautifully complements the dish's heat. It's a straightforward yet satisfying recipe that showcases the beauty of fresh ingredients and is sure to impress family and friends alike.

Main | Italian | Dairy-Free | Egg-Free | Halal | Kosher | Nut-Free | Shellfish-Free | Soy-Free | Vegan | Vegetarian | Penne | Frying Pan | Mixing Bowl | Pot | Potato Masher | Chili Flake | Garlic | Pasta | Tomato | Boiling | Sautéing | Simmering | Tossing | Casual Gathering | Weeknight | Quick
Time to complete

Prep

10min

Cook

15min

Wait

0 minutes

Total

25min

Ingredients (Makes 4 portions)

Main Ingredients

  • 2 (400 g) cans Italian peeled tomatoes
  • hot chili pepper (to taste)
  • small bunch fresh parsley (chopped)
  • 3 cloves garlic (crushed)
  • 300 g penne pasta
  • extra virgin olive oil (EVOO)

Optional Garnish

  • Pecorino Romano (grated)
Nutrition Information (per 100g)
  • Calories: 150
  • Fat: 7
  • Protein: 5
  • Carbohydrates: 22
  • Fiber: 2
Directions

Preparing the Pasta

  • 1. Fill a large pot with 5 liters of water and bring it to a medium-high heat. Once boiling, add 1 tablespoon of rock salt to dissolve.

Cooking the Pasta

  • 2. Add the penne pasta to the boiling water and cook according to the package instructions until al dente.

Making the Sauce

  • 3. In a large bowl, pour in the peeled tomatoes and crush them using your hands or a potato masher.

Preparing the Chilies

  • 4. Finely chop the hot chili pepper, removing some seeds if you prefer a milder flavor.

Sautéing the Aromatics

  • 5. Heat a generous amount of EVOO in a pan over medium heat. Add a splash of pasta water along with the crushed garlic, stirring until it turns lightly golden.

Combining Ingredients

  • 6. Stir in the chopped chili to your desired heat level, then add the crushed tomatoes and simmer for about 5 minutes.

Enhancing the Sauce

  • 7. Mash the tomatoes gently with a potato masher or wooden spoon to release more juices. Stir in the chopped parsley and let simmer.

Finishing the Dish

  • 8. Before the pasta is done, reserve a mug of pasta water. Drain the pasta and add it to the sauce, stirring gently.

Final Touches

  • 9. Add a few tablespoons of the reserved pasta water to help the sauce adhere, tossing until well combined. Garnish with fresh parsley and grated Pecorino Romano, if desired.
Cookix's Secrets

Alternative Proteins

  • Include sautéed shrimp or chicken for a heartier meal.

Cooking Tips

  • Use high-quality canned tomatoes for the best flavor.

Flavor Enhancements

  • Add olives or capers for a briny twist.

Healthier Options

  • Substitute whole wheat penne for added fiber.

Seasonal Ingredients

  • Incorporate fresh basil or arugula for a seasonal touch.

Spice Level

  • Adjust the amount of chili pepper according to your heat preference.