Penne all'Arrabbiata (Spicy Penne)

Ingredients

• 15 ml (1 Tbsp)olive oil
• 3garlic cloves, chopped
• 1cayenne pepper, chopped, or ½–1 tsp red pepper flakes
• 454 g (1 lb)Roma tomatoes, diced
• ½ tspsalt
• 15 ml (1 Tbsp)fresh parsley, chopped
• 227 g (8 oz)whole-wheat penne, dry

Instructions

1. 1

   Cook the garlic

   Heat the olive oil in a large sauté pan over medium heat. Add the chopped garlic and cook until golden, about 1–2 minutes.

2. 2

   Add the chilli

   Stir in the chopped cayenne and cook until fragrant, about 1 minute. If using red pepper flakes, begin with ½ tsp and add the remaining ½ tsp while the sauce simmers if you want more heat.

3. 3

   Simmer the sauce

   Add the diced tomatoes and salt, then mix well. Simmer over medium-low heat for 20 minutes, until the sauce has thickened.

4. 4

   Cook the pasta

   While the sauce thickens, bring 1.5–2 quarts of water to a boil in a medium saucepan. Add the penne and simmer uncovered for 7–9 minutes, until al dente, then drain.

5. 5

   Toss with sauce

   Once the sauce has thickened, add the cooked, drained pasta to the pan and toss to coat.

6. 6

   Finish and serve

   Serve the pasta topped with fresh parsley.

What is penne all’arrabbiata?

Arrabbiata is a spicy tomato pasta associated with Rome and the Lazio region of Italy. Its name refers to the fiery character of the chilli-seasoned sauce.

This version pairs Roma tomatoes, garlic and cayenne with whole-wheat penne. Simmering the tomatoes gives the sauce time to thicken before it is tossed through the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 494 calories, 21g protein, 92g carbs, 909g fat.

Most of the carbohydrates come from the whole-wheat penne, while olive oil contributes fat and the pasta provides much of the protein. Pair a serving with a generous side of vegetables or salad to round out the plate.

Choosing the ingredients

Tomatoes: Roma tomatoes are used here, diced so they cook down into a chunky sauce. Use ripe tomatoes for a fuller tomato flavour.

Chilli: A chopped cayenne pepper brings heat, while red pepper flakes offer an easy alternative. Start with the smaller amount of flakes and increase it as the sauce cooks if desired.

Building the sauce

Garlic: Cook it over medium heat until golden, rather than letting it darken too far. This brief first step flavours the oil without making the garlic bitter.

Simmering: Keep the tomato mixture over medium-low heat for 20 minutes, as directed. It is ready when it has thickened enough to cling to the pasta.

Getting the pasta right

Water: Bring 1.5–2 quarts to the boil before adding the penne. The recipe gives no salt for the pasta water, so add only the listed salt to the sauce.

Doneness: Check the pasta within the 7–9 minute cooking time and drain it when al dente. It will be tossed with the hot sauce before serving.

Timing the two pans

Start the sauce first, then bring the pasta water to the boil while the tomatoes simmer. The method allows the sauce 20 minutes and the pasta 7–9 minutes, so keep an eye on both rather than relying on the stated total time alone.

Serving the pasta

Parsley: Add the chopped fresh parsley over the finished pasta just before serving. Its fresh, herbal flavour contrasts with the tomato and chilli.

On the side: A simple green salad or cooked vegetables make an easy accompaniment. Serve the pasta hot while the sauce is still coating the penne.

Recipe notes & tips

• Chop the garlic and chilli before heating the oil so they are ready to add promptly.
• Keep the garlic over medium heat and take care not to let it burn.
• Begin with ½ tsp red pepper flakes and add more during simmering to suit your taste.
• Check the penne before the end of its cooking time so it stays al dente.
• Toss the pasta with the sauce as soon as both are ready so the penne is evenly coated.

Variations

• Use red pepper flakes: Start with ½ tsp and add the remaining ½ tsp during simmering for more heat.
• Adjust the chilli: Use chopped cayenne for the pepper option specified in the recipe.
• Try another pasta shape: Swap in a similar short pasta shape that will catch the tomato sauce.
• Add a vegetable side: Serve with cooked greens or a salad for a more rounded meal.

Common mistakes to avoid

• Burning the garlic: Keep the heat at medium and cook only until golden, about 1–2 minutes.
• Adding too much chilli at once: Start with ½ tsp flakes and increase the amount as the sauce simmers.
• Stopping the sauce too soon: Simmer for the full 20 minutes, until it has thickened.
• Overcooking the penne: Check it during the 7–9 minute window and drain when al dente.
• Leaving the pasta uncoated: Toss the drained penne through the thickened sauce before serving.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a pan or microwave until hot, adding a small splash of water if the sauce has become too thick.

Frequently asked questions