Penne Arrabbiata

A classic Roman pasta dish, Penne Arrabbiata translates to 'angry pasta' due to its spicy tomato sauce. This simple yet flavorful recipe combines tender penne with a zesty sauce featuring garlic, chili, and San Marzano tomatoes.

Penne Arrabbiata
  • Prep time: 13 minutes
  • Cook time: 23 minutes
  • Total time: 36 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: Italian

Ingredients

  • 1 pound penne pasta
  • 3 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1 (28 ounce) can San Marzano tomatoes, crushed
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Freshly ground black pepper to taste
  • Grated Pecorino Romano or Parmesan cheese, for serving (optional)

Instructions

  1. Cook penne pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat.
  3. Add the sliced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic is lightly golden and fragrant, being careful not to burn the garlic.
  4. Add the crushed San Marzano tomatoes to the skillet. Stir well and season with salt and black pepper.
  5. Bring the sauce to a simmer, then reduce heat to low and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  6. Add the drained penne pasta to the skillet with the sauce. Toss to coat evenly.
  7. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
  8. Stir in most of the fresh parsley. Serve immediately, garnished with the remaining parsley and optional grated cheese.

Tips

  • Use good quality San Marzano tomatoes for the best authentic flavor.
  • Adjust the amount of red pepper flakes to control the level of heat.
  • Don't overcook the pasta; it should be al dente as it will finish cooking in the sauce.

Frequently Asked Questions

Can I make the sauce ahead of time?

Yes, the Arrabbiata sauce can be made a day or two in advance and stored in the refrigerator. Reheat gently on the stovetop before tossing with freshly cooked pasta.

What can I substitute for red pepper flakes?

You can use a whole dried chili pepper (like a small arbol or guajillo), seeded and chopped, for a similar heat and flavor, or a dash of your favorite hot sauce.

Is Penne Arrabbiata supposed to be very spicy?

The 'arrabbiata' (angry) name comes from the heat, but the level of spice is adjustable. Start with the recommended amount of red pepper flakes and add more if you prefer it spicier.