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Penne all'Arrabbiata Recipe

Italian · Main course · 30 min total

A classic Roman pasta dish with a spicy tomato sauce, perfect for a quick and satisfying weeknight dinner.

Ingredients

• 400g (14 oz) penne pasta
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 2-3 dried red chili peppers, crumbled (or 1 teaspoon red pepper flakes)
• 800g (28 oz) canned whole peeled tomatoes, crushed by hand
• Salt to taste
• Fresh parsley or basil for garnish (optional)
• Grated Pecorino Romano cheese for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and chili peppers; sauté until garlic is golden, about 1-2 minutes.
3. Add crushed tomatoes, season with salt, and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until sauce thickens slightly.
4. Add drained pasta to the skillet with the sauce. Toss well, adding a splash of reserved pasta water if needed to loosen the sauce.
5. Serve immediately, garnished with fresh herbs and grated Pecorino Romano if desired.

Tips

• For a milder sauce, remove seeds from dried chilies or reduce the amount.
• Leftover arrabbiata sauce can be stored in the refrigerator for up to 3 days.
• If using fresh tomatoes, blanch and peel them first, then chop.

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