Penne all’Arrabbiata

Short description

Penne all’Arrabbiata is a straightforward Italian pasta dish distinguished by its sharp heat (“arrabbiata” means “angry”) from crushed red-pepper flakes, balanced with fruity olive oil, garlic, and vibrant tomatoes. Ready in under half an hour, it delivers restaurant-level flavor with pantry staples—perfect for weeknights yet elegant enough for company.

Why You’ll Love This Recipe

• Speedy: On the table in about 25 minutes—ideal for busy evenings.

• Pantry friendly: Requires common shelf and fridge items; no specialty shopping.

• Customizable heat: Easily dial the spiciness up or down.

• Naturally dairy-free & vegan: Suits a range of dietary preferences without adjustments.

• Authentic taste: Honors the traditional Roman preparation while remaining approachable for home cooks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 12 oz (340 g) penne rigate

• 2 Tbsp extra-virgin olive oil

• 3 garlic cloves, thinly sliced

• 1 tsp crushed red-pepper flakes (adjust to taste)

• 1 can (14 oz / 400 g) crushed tomatoes or passata

• Salt, to taste

• Freshly ground black pepper, to taste

• 2 Tbsp chopped flat-leaf parsley

• Optional: freshly grated Pecorino Romano or Parmesan for serving

Directions

1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add penne and cook until just al dente (about 1 minute less than the package suggests). Reserve ½ cup of the starchy cooking water; drain the pasta.

2. Sauté aromatics: While the pasta cooks, warm the olive oil in a high-sided sauté pan over medium heat. Add sliced garlic; cook 30 seconds until fragrant but not browned.

3. Build the heat: Stir in the crushed red-pepper flakes; cook 15 seconds to bloom their flavor.

4. Add tomatoes: Pour in crushed tomatoes, season with a pinch of salt and black pepper, and simmer 8–10 minutes, stirring occasionally, until slightly thickened.

5. Combine: Add drained penne to the sauce, tossing to coat. If the mixture seems dry, add a splash of reserved pasta water until glossy.

6. Finish: Stir in chopped parsley, adjust seasoning, and serve immediately with optional Pecorino Romano.

Servings and timing

• Yield: Serves 4 main-course portions

• Active prep time: 5 minutes

• Cooking time: 20 minutes

• Total time: 25 minutes

Variations

• Smoky Arrabbiata: Replace part of the crushed red pepper with ½ tsp smoked paprika.

• Meaty twist: Sauté diced pancetta or guanciale before adding garlic for a richer sauce.

• Vodka Arrabbiata: Deglaze the pan with ¼ cup vodka after toasting the pepper flakes; simmer 1 minute before adding tomatoes.

• Whole-grain version: Swap in whole-wheat penne; extend boiling time per package.

• Gluten-free: Use your favorite gluten-free penne, cooking to firm-tender.

Storage/Reheating

• Refrigerate: Cool leftovers promptly; store in an airtight container up to 4 days.

• Freeze: Transfer sauce only (without pasta) to a freezer-safe jar; freeze up to 3 months. Thaw overnight in the refrigerator.

• Reheat: Warm pasta gently in a saucepan over medium-low heat with a splash of water until loosened, about 3 minutes. For frozen sauce, reheat covered over low heat, then toss with freshly boiled pasta.

FAQs

Can I make Arrabbiata sauce ahead of time?

Yes. Prepare the sauce up to 3 days in advance, cool, and refrigerate. Reheat while the pasta boils.

How spicy is traditional Arrabbiata?

Classic Roman versions are noticeably hot but not overwhelming; 1 teaspoon of pepper flakes provides a medium burn. Adjust to personal taste.

What pasta shapes work besides penne?

Ridged or tubular shapes like rigatoni, ziti, or mezzi paccheri grip the sauce well.

Do I need fresh tomatoes?

Canned crushed tomatoes or passata are customary and consistent year-round. Use peak-season fresh tomatoes only if they are very ripe; blanch, peel, and crush first.

Is cheese authentic in Arrabbiata?

Pecorino Romano may be offered at the table, but the sauce itself is dairy-free. Feel free to sprinkle cheese to taste.

Can I omit the garlic?

Garlic is a defining flavor; omitting it changes the character of the dish. For allergies, substitute a pinch of asafetida or sautéed shallot for nuance.

Why save pasta water?

Its starch emulsifies the sauce, helping it cling to the noodles and achieving a silky texture without extra oil.

How do I avoid overcooking the garlic?

Slice it thinly and cook only until it turns fragrant and pale gold—about 30 seconds. If it browns, start over to prevent bitterness.

What wine pairs with Penne all’Arrabbiata?

A medium-bodied Italian red such as Montepulciano d’Abruzzo or a zesty Vermentino balances the heat and tomato acidity.

Can I double the recipe?

Absolutely. Use a wider pan to promote even reduction of the larger sauce volume, and increase simmer time by 2–3 minutes if necessary.

Conclusion

Penne all’Arrabbiata demonstrates the elegance of simplicity: a handful of quality ingredients, handled with care, yield a dish bursting with bold, harmonious flavor. Keep this recipe in your repertoire for nights when you crave authentic Italian comfort without lengthy preparation. Buon appetito

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