Penne all'arrabbiata

Ingredients

• 30 ml (2 tablespoons)olive oil
• 2garlic cloves
• 160 gdried penne
• 1 tin (400 g)chopped tomatoes
• 1 smallred chilli (or chilli flakes)
• 5 ml (1 teaspoon)brown sugar
• to tastesalt and black pepper
• 40 gParmesan
• to tastefresh basil

Instructions

1. 1

   Chop the aromatics

   Finely slice the garlic and chilli.

2. 2

   Fry the garlic

   Heat the olive oil in a large frying pan over a high heat. Add the garlic and cook for about 2 minutes.

3. 3

   Add the tomatoes

   Stir in the chopped tomatoes, chilli and brown sugar, then reduce the heat to medium.

4. 4

   Simmer the sauce

   Cook the sauce for about 15 minutes, stirring regularly.

5. 5

   Cook the penne

   Meanwhile, cook the penne according to the packet instructions.

6. 6

   Combine and season

   When the pasta is cooked, drain it and add it to the pan. Season with salt and pepper, then mix well with the sauce.

7. 7

   Finish and serve

   Serve with grated or shaved Parmesan and fresh basil.

What is penne all’arrabbiata?

Penne all’arrabbiata is an Italian pasta dish with a tomato sauce sharpened by garlic and chilli. It is associated with Rome and the surrounding Lazio region; arrabbiata means “angry”, a nod to the sauce’s heat.

This version keeps the sauce straightforward, using tinned tomatoes and a little brown sugar to round their acidity. The chilli can be adjusted to suit the heat you like.

Nutrition and macros by portion

The nutrition label shows one serving as written: 527 calories, 19g protein, 70g carbs, 20g fat.

Most of the carbohydrates come from the penne, while the olive oil and Parmesan contribute much of the fat. The pasta and cheese also provide protein. Pair a serving with a green salad or vegetables to add freshness and balance the plate.

Build flavour in the pan

Garlic: cook it briefly in the olive oil to flavour the base, watching closely so it does not brown too far or turn bitter.

Chilli: add it with the tomatoes so its heat has time to infuse the sauce. For a milder result, use less or remove the seeds.

Give the sauce time

Tomatoes: simmer them for about 15 minutes, stirring regularly. The sauce should look a little thicker and cling to a spoon rather than remain watery.

Sugar: the small amount helps balance the tomatoes’ sharpness, but it should not make the sauce taste sweet.

Cook the pasta to suit

Penne: follow the packet timing and check a piece near the end; it should be tender with a slight bite. If the sauce finishes first, take it off the heat while the pasta cooks.

Drain the pasta before adding it to the sauce, then toss until the tubes are coated. This gives the sauce a chance to settle around the pasta rather than sit separately in the pan.

Season and finish

Salt and pepper: season after combining the pasta and sauce, then taste before adding more. Parmesan is salty, so bear that in mind when seasoning.

Parmesan and basil: serve the cheese grated or shaved, with fresh basil for a fragrant finish. Add them at the table so the cheese stays distinct.

What to serve alongside

The pasta is filling on its own, but a green salad or steamed vegetables make a fresh contrast to the chilli and tomato sauce. Crusty bread is another option for scooping up any sauce left on the plate.

Recipe notes & tips

• Slice the garlic and chilli before heating the oil so they are ready to add straight away.
• Keep the garlic moving in the pan and reduce the heat if it begins to colour quickly.
• Stir the sauce regularly during its 15-minute simmer to prevent it catching on the base.
• Check the penne a little before the packet’s suggested time if you prefer it firmly al dente.
• Taste the sauce before serving and adjust the chilli, salt and pepper to your preference.

Variations

• Chilli flakes: use them instead of fresh chilli and add a little at a time to control the heat.
• Extra herbs: add a pinch of dried oregano while the tomato sauce simmers.
• More vegetables: stir in sliced courgette and cook until tender before adding the tomatoes.
• Olive finish: scatter chopped black olives over the pasta just before serving.
• Cheese-free: leave out the Parmesan and finish with fresh basil and a drizzle of olive oil.

Common mistakes to avoid

• Burning the garlic: it turns bitter quickly, so keep it moving and lower the heat if it browns.
• Leaving the sauce unstirred: it can stick as it reduces, so stir it regularly during the simmer.
• Overcooking the penne: check it near the end of the packet time and drain once it still has a little bite.
• Adding too much chilli at once: start with less if unsure, then taste and adjust before serving.
• Over-seasoning early: Parmesan adds salt, so taste the combined dish before adding more.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions