Penne all'Arrabbiata: Spicy Italian Tomato Pasta

Penne all' Arrabbiata is a simple Italian pasta recipe made with penne pasta in a beautiful spicy tomato sauce that's quick and easy to make. If you're looking for an easy dish with a spicy kick then this is for you!

Arrabbiata means angry in Italian which is such a solid name for this pasta sauce because of its fiery heat and bright red colour.

Originating in Rome it's as loved as Spaghetti alla Carbonara made with a few, basic yet high-quality ingredients.

Traditionally arrabbiata sauce is tossed with penne pasta but it's such a versatile sauce and will go with pretty much any pasta shape you like!

Using fresh or dried chilli

We've had pasta arrabbiata with both fresh chilli and dried red pepper flakes in Italy and both are equally as good.

We pretty much use what we have on hand so if you don't have fresh red chilli use dried red pepper flakes and vice versa.

Do bear in mind that the heat of the chilli will vary so you may only need half a fresh chilli or a whole one depending on how hot it is and what your tolerance is.

Top Tip: To get an idea of how hot the red chilli is cut a small piece and dab it on the end of your tongue. If it comes in a packet then there should also be written advice on how hot the chillies are.

The same goes for red pepper flakes, different brands vary in heat so add a little, taste the sauce and add more to your liking.

How to make Penne all' Arrabbiata – step by step

Bring a large pot of salted water to a boil and cook the pasta according to packet instructions until al dente (around 8 minutes).

Heat the olive oil in a large pan on a medium heat and add the garlic and chilli (dried or fresh) (photo 1).

Saute for 1-2 minutes until the garlic is fragrant then add the tomatoes. Add 1/4 cup (60ml) of water to the can and swirl it around so you get every last drop of tomato then pour it into the sauce. Season with a pinch of salt and pepper (photos 2-4).

Use a potato masher to crush the tomatoes in the pan and let it simmer for 8-10 minutes or until the pasta is cooked (photo 5).

Top Tip: You can also crush the tomatoes with your hands before adding them to the skillet/pan.

Once cooked add the penne pasta to the sauce and toss to combine (photo 6).

Add a little reserved pasta sauce to emulsify the sauce and add flavour then serve with a sprinkling of fresh parsley or a little parmesan (photos 7 & 8).

Other ways to use this sauce

There are so many ways you can use this spicy tomato sauce from pasta bakes, with meat or fish or even use as a pizza sauce if you love a spicy kick.

Here are some recipes you could follow replacing the tomato sauce with the arrabbiata version:

• Pasta Al Forno (Baked Pasta)
• Sausage Pasta Bake – Spicy and Creamy
• Italian Green Beans In Tomato Sauce
• Fagioli all'uccelletto – Beans in Tomato Sauce
• One-Pot Chicken With Olives, Tomatoes And Lentils

Top tips for making this recipe

• Use the highest quality tomatoes you can find for the best results.
• You can use fresh or dried chilli for this recipe and add as little or as much as you like remember you can always add but can't take it away so always taste as you go.
• Although you can switch between fresh and dried chilli do not use garlic powder instead of fresh garlic as you won't get the same good flavour.
• This sauce will keep well in the fridge for up to 5 days or can be frozen in suitable containers. Thaw completely as needed, reheat and toss with pasta.

More easy Italian pasta recipes you might like

• Pasta Amatriciana – Bucatini, Tomato And Guanciale
• Pasta With Puttanesca Sauce (Spaghetti Alla Puttanesca)
• Ricotta Pasta Sauce: 2 Ways
• Penne alla Vodka – Pasta with Tomato Vodka Sauce
• Cavatelli and Broccoli Pasta

Ingredients

Makes 4 servings

• 14 oz penne pasta ((4 cups/400g))
• 14 oz canned whole peeled plum tomatoes (san marzano or high quality (400g))
• 2 garlic cloves (finely sliced)
• 1 whole red chilli (seeds removed and finely sliced or sub ½-1 tsp red pepper flakes)
• 1 tbsp olive oil
• Salt and pepper to season
• freshly chopped parsley (for serving)

Method

1. Cook the pasta in a large pot of salted boiling water until al dente (around 8-10 minutes).

2. Meanwhile, heat the olive oil in a large skillet or non-stick pan and saute the garlic and chilli until fragrant (around 1 minute).

3. Add the tomatoes and stir to combine. Rinse the tomato can out with ¼ cup (60ml) of water and add it to the sauce with a good pinch of salt and pepper.

4. Use a potato masher to crush the tomatoes in the pan (you can also crush them with your hands before adding).

5. Simmer the sauce on a medium heat for 8-10 minutes or until the pasta is ready.

6. Reserve ¼ cup of pasta water then drain the pasta and add to the sauce. Toss the pasta in the sauce and add reserved pasta water as needed, serve with fresh parsley or a little parmesan.

Kitchen notes

• Use the highest quality tomatoes you can find for the best results.
• You can use fresh or dried chilli for this recipe and add as little or as much as you like remember you can always add but can't take it away so always taste as you go.
• Although you can switch between fresh and dried chilli do not use garlic powder instead of fresh garlic as you won't get the same good flavour.
• This sauce will keep well in the fridge for up to 5 days or can be frozen in suitable containers. Thaw completely as needed, reheat and toss with pasta.