Penne Arrabbiata
Garlic, chili, tomatoes; thirty minutes of restraint. Don't reach for the basil.
Ingredients
- 340 g Penne
- 800 g Canned tomatoes
- 4 cloves Garlic
- 1 tsp Red pepper flakes
- 2 tbsp Extra-virgin olive oil
- 1 tsp Salt
- 2 tbsp Parsley (optional)
- ¼ cup Parmigiano-Reggiano (optional)
Method
- Bring a large pot of salted water to a boil over high heat.
- Mince the garlic and chop the parsley.
- Warm the oil in a wide pan over medium-low heat.
- Add the minced garlic and red pepper flakes to the warm oil and cook over medium-low until the garlic is soft and fragrant but not browned, about 1 minute.
- Add the tomatoes and a pinch of salt. Simmer over medium-low, stirring now and then, until the sauce thickens — about 15 minutes.
- While the sauce simmers, drop the penne into the boiling water and cook one minute shy of al dente (firm to the bite).
- Reserve a mugful of pasta water, then drain the penne.
- Toss the penne with the sauce over low heat, loosening with pasta water if needed.
- Finish with the parsley and parmigiano and serve.
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About Penne Arrabbiata
Penne arrabbiata is a Roman pasta whose name means "angry," a nod to the heat that red pepper flakes bring to an otherwise spare tomato sauce. It belongs to the great tradition of cucina povera, Roman cooking that gets everything it needs from a short list of pantry staples: garlic, chili, canned tomatoes, and good olive oil. What defines it is restraint rather than complexity, and the deliberately unadorned character is the point. As the blurb warns, you don't reach for the basil here; parsley is the traditional herb, added at the end for freshness rather than perfume.
The flavor is direct and bright, with a clean tomato acidity and a chili burn that builds as you eat. The method's discipline is in the garlic, cooked gently in warm oil until soft and fragrant but never browned, since scorched garlic turns bitter and would throw off the whole dish. A 15-minute simmer lets the tomatoes reduce and concentrate, and a mugful of reserved pasta water helps the sauce cling to the penne when tossed. It's a fast, meatless weeknight main, finished with Parmigiano and eaten with bread to catch the last of the sauce; adjust the pepper flakes to set how angry you want it.
Penne Arrabbiata: frequently asked questions
How many calories are in Penne Arrabbiata?
A serving has about 488 calories — 16.7g protein, 80g carbs, 10.8g fat, 7.3g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Penne Arrabbiata gluten-free?
As written, no — it contains Penne. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Penne Arrabbiata dairy-free?
Not as written — it uses Parmigiano-Reggiano. Swapping it for a plant-based alternative makes it dairy-free.
Do I need every ingredient to make Penne Arrabbiata?
The core ingredients are essential, but you can leave out parsley, parmigiano-reggiano — they're optional and mainly there for extra flavor or finish.
How many servings does Penne Arrabbiata make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.