Penne arrabbiata

Ingredients

• to tastetomatoes, chopped
• 2 tbsp, plus extrafresh Italian parsley, chopped
• 5 clovesfresh garlic, chopped
• 3 tbspolive oil
• 1 packetpenne
• about 1 tspdried red chilli
• a few leaves, plus extra to tastefresh basil, chopped
• to tastesalt

Instructions

1. 1

   Boil the water

   Bring a large pan of water to the boil.

2. 2

   Fry the chilli

   Fry about 1 teaspoon of dried red chilli in 3 tablespoons of olive oil.

3. 3

   Make the sauce

   Add 5 cloves of chopped fresh garlic and 2 tablespoons of chopped fresh Italian parsley. Once the ingredients have softened but are not smoking, add the chopped tomatoes. Stir, cover and leave until the sauce is hot. Meanwhile, cook the penne in salted boiling water until al dente.

4. 4

   Drain the pasta

   Drain the penne and add it to the sauce.

5. 5

   Toss and finish

   Mix well. Just before serving, add a few chopped fresh basil leaves and a little more parsley.

6. 6

   Serve immediately

   Serve the pasta straight away.

What is penne arrabbiata?

Arrabbiata is an Italian tomato-and-chilli pasta sauce, traditionally served with pasta such as penne. Its name is associated with its fiery heat, while garlic and olive oil give the sauce its savoury base.

This version keeps the ingredient list simple and finishes the pasta in the sauce so the penne gets coated rather than served beneath it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 466 calories, 15g protein, 81g carbs, 9g fat.

The penne supplies most of the carbohydrates, while olive oil contributes most of the fat. The pasta and tomatoes provide some protein, but the overall meal is led by its carbohydrate content; serve it with a green salad or vegetables for a more balanced plate.

Build the chilli sauce

Chilli first: warming dried red chilli in olive oil helps distribute its heat through the sauce. Keep the oil from smoking, then add the garlic and parsley.

Tomatoes next: chopped tomatoes make the body of the sauce. Stir them in and cover the pan while the sauce heats through.

Keep the garlic gentle

Garlic can turn bitter if it catches or browns too much. Add it after the chilli and cook only until softened, lowering the heat if the oil begins to smoke.

Cook the penne al dente

Penne is ready when it is tender but still has a slight firmness in the centre. Check it as it cooks, since the recipe does not specify a cooking time.

Salt the boiling water before adding the pasta, then drain it once it reaches the right texture.

Coat the pasta well

Add the drained penne directly to the warm sauce and mix thoroughly. This gives the sauce a chance to cling to the ridged pasta and settle into its hollow centres.

Finish with fresh herbs

Basil and a little extra parsley go in just before serving, so their fresh flavour remains distinct. Serve promptly while the pasta and sauce are hot.

What to serve alongside

A crisp green salad or steamed vegetables make an easy accompaniment. Crusty bread can also be served alongside to mop up any tomato sauce.

Recipe notes & tips

• Have the garlic and parsley chopped before you start cooking the sauce.
• Use a large pan so the penne can be tossed evenly with the sauce.
• Add the chilli gradually if you prefer a milder result.
• Keep the garlic from browning to avoid a bitter taste.
• Taste the pasta for doneness rather than relying on an unspecified cooking time.

Variations

• More heat: add extra dried chilli to the oil.
• Milder sauce: reduce the dried chilli to suit your taste.
• Extra vegetables: stir chopped courgette into the tomato sauce as it heats.
• Olive topping: add sliced olives to the sauce for a briny note.
• Herb change: use extra fresh basil in place of some of the parsley.

Common mistakes to avoid

• Smoking oil: lower the heat before adding the garlic so the oil does not burn.
• Browning the garlic: cook it only until softened to keep its flavour mellow.
• Overcooking the penne: check it while it boils and drain when al dente.
• Skipping the toss: mix the drained pasta thoroughly into the sauce so it is coated.
• Adding herbs too early: reserve the basil and extra parsley for just before serving.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over a gentle heat with a small splash of water, stirring until hot.

Frequently asked questions