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Vegetarian, Italy

Penne all’arrabbiata

Penne all'arrabbiata is a Roman pasta dish with a spicy tomato sauce, serving 4, ready in 25 minutes, rated very easy, for about €1.20 per person. The key to getting it right is infusing the chili and garlic in the oil first, which gives the sauce a rounded heat instead of a harsh one.

Tonight we're putting a little fire in the plate with penne all'arrabbiata, the Roman tomato sauce with just the right kick.

Penne all’arrabbiata
Total time
25 min
Difficulty
Very easy
Cost per person
€1.20
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Arrabbiata means angry in Italian, but the heat here is never aggressive. The chili infuses slowly into the oil with the garlic, then melts into the tomato as it simmers down and thickens. The result is a rounded sauce, spicy on the finish without covering up the tomato flavor, and it clings well to the penne thanks to the starchy pasta water.

This is the dish for a weeknight when you have neither the time nor the patience for anything complicated. One pot, one pan, twenty five minutes, and a result with real character. Keep the chili for the adults and pull it out before adding the tomato if kids are at the table, the sauce stays just as good without it.

The ingredients

4 people

Pantry

  • Penneoften in the pantry 400 g
  • Crushed tomatoesoften in the pantry 800 g
  • Dried chilioften in the pantry 2
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 4 cloves
  • Flat leaf parsley 1 sprigs

Dairy

  • Grated parmesan 40 g

Allergens Gluten, Lactose

The step by step recipe

  1. Heat the oil over low heat with the sliced garlic and crumbled chili, until the garlic is just barely golden. 3 min

    The garlic shouldn't brown, it would turn bitter.

  2. Pour in the tomatoes, season with salt, and let simmer over medium heat until the sauce thickens. 15 min

    A pinch of sugar is not a shortcut, it's genuinely useful if your tomatoes are acidic.

  3. Cook the penne in a large pot of boiling salted water, saving a cup of the cooking water before draining. 10 min

    Always save a cup of pasta water, the starch in it binds the sauce to the pasta.

  4. Toss the penne and sauce together in the pan for one minute, adding a splash of the cooking water. 1 min

    Mixing it over the heat coats every piece of penne in sauce.

  5. Serve with chopped parsley and parmesan.

    If you're cooking for kids, remove the chili before adding the tomato.

Our tips to get it right

  • Pick good quality crushed tomatoes, that's the ingredient carrying the whole dish, everything else just supports it.
  • Slice the garlic thin instead of chopping it into thick pieces, it infuses faster and more evenly into the oil.
  • Simmer the sauce uncovered so it actually thickens, a watery sauce won't cling to the pasta.

The variations

  • Swap the penne for spaghetti or rigatoni, the sauce clings well to both.
  • Stir in pitted black olives or capers near the end of cooking for a saltier, more fragrant version.
  • For a milder version for kids, leave the chili out from the start and finish with a drizzle of raw olive oil.

What to serve it with

  • A sharply dressed green salad
  • Crusty bread for mopping up sauce
  • Sparkling water with lemon

Storage

The sauce keeps 2 to 3 days in the fridge in a sealed container, ideally stored separately from the pasta. It freezes well for up to 2 months. Reheat the sauce gently with a splash of water before tossing it with freshly cooked pasta.

Questions about this dish

Can you use fresh chili instead of dried?

Yes, a small sliced fresh chili works well, just use a bit less since it's often stronger. Infuse it the same way in the oil with the garlic.

Do you really need to save the pasta water?

It's strongly recommended, the starch in it helps the sauce coat the penne properly. Without it, the sauce stays thinner and slides off the pasta instead of clinging to it.

Can you make the sauce ahead of time?

Yes, it's actually a good idea, it often tastes better reheated the next day. Make the sauce up to 2 days ahead and cook the pasta at the last minute.

What cheese works best for this recipe?

Freshly grated parmesan has more flavor than pre grated cheese from a bag. You can also use pecorino for a sharper taste that's closer to the Roman original.

How long does it take to make a plate of penne all'arrabbiata?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a plate of penne all'arrabbiata?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plate of penne all'arrabbiata cost?

About €1.20 per serving, or €4.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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