Penne all'arrabbiata: a heartwarming italian classic!

Name: Penne all'arrabbiata: a heartwarming italian classic!
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Yield: 2
Cuisine: En
Ingredients: 6.3 oz (180 g) pasta (penne rigate); 1 clove of garlic; 1 chili pepper; 13.4 oz (380 g) peeled tomatoes; Parsley to taste; Salt to taste; Olive oil to taste

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Main Dish

Very Easy

19 min

426 Kcal

Penne all'arrabbiata is an authentic symbol of Roman cuisine, a simple but irresistible dish, perfect for those who love intense flavors and just the right touch of spiciness. The quick, no-frills preparation involves al dente pasta tossed in a rich sauce made with peeled tomatoes, garlic, extra virgin olive oil and a chili pepper that adds just the right amount of heat. Despite its simplicity, this dish is an explosion of flavor that speaks to Italian tradition, and is ideal for dinner with friends, where every bite evokes family, friends and unforgettable moments. It is also perfect for those looking for a quick but tasty meal that does not compromise on the quality and pleasure of good food. Follow the step-by-step recipe to prepare a balanced "pasta all'arrabbiata"!

Ingredients

6.3 oz (180 g) pasta (penne rigate)
1 clove of garlic
1 chili pepper
13.4 oz (380 g) peeled tomatoes
Parsley to taste
Salt to taste
Olive oil to taste

Materials

Bowl
Pot
Frying pan
Fork

Preparation

Preparation5 min

Cook time14 min

Bring a pot of salted water to a boil to cook the pasta. Meanwhile, place peeled tomatoes in a bowl and mash with a fork until pulpy.
Heat a little oil in a frying pan, add the garlic clove and chopped chili pepper, and sauté over low heat for a few minutes, taking care that the garlic does not burn.
At this point, add the crushed peeled tomatoes, cover with a lid and cook for about 14 minutes, stirring occasionally. In the last two minutes, remove the lid to allow the sauce to reduce.
When the sauce is almost ready, cook the pasta in plenty of boiling salted water, following the cooking time indicated on the package.
When the pasta is al dente, remove the garlic from the sauce and drain the pasta directly into the pan with the arrabbiata sauce. Toss briefly to coat the pasta well in the sauce.
Add chopped parsley and stir again.
The penne all'arrabbiata are ready!

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FAQ ❓

Can I prepare penne all'arrabbiata in advance?

The sauce for penne all'Arrabbiata can be prepared in advance and stored in the refrigerator for a couple of days. When ready to serve, simply cook the pasta, reheat the sauce and mix everything together.

What is the origin of penne all'Arrabbiata?

Penne all'Arrabbiata is a traditional dish from Rome, whose popularity has spread throughout Italy and abroad due to its simplicity and bold flavor. It is pasta, usually penne, served with a spicy sauce made with tomatoes, garlic, olive oil, chili pepper and parsley.

Why is it called "all'Arrabbiata"?

The name "Arrabbiata" comes from the Italian word "arrabbiato," which means "angry" or "irritated." The dish is so named because of its spicy flavor, which can make the palate "angry."

What kind of pasta is used for arrabbiata sauce?

Traditionally, penne rigate is used, as its ridges are great for holding the sauce. However, other types of short pasta such as rigatoni, mezze maniche, fusilli or tortiglioni can also be used.

Can I use dried chili pepper to make penne all'arrabbiata?

Yes. If you prefer a more intense flavor, you can also use dried chili.

How can I make arrabbiata sauce less spicy?

You can reduce the amount of chili pepper or use milder chili peppers.

Are penne all'arrabbiata suitable for people on a vegan diet?

Yes, penne all'arrabbiata is a completely vegan dish, as it contains no meat or animal products. The only thing to watch out for is the possible addition of grated cheese, which is optional in some variations of the dish.

Nutrition

for 1 serving / for 100 g

Calories: 426Kcal

Carbo: 62.2g
Total fat: 9.7g
Saturated fat: 1.5g
Proteins: 13g
Fibers: 6.1g
Sugar: 5.9g
ProPoints: 11
SmartPoints: 13

Nutritional information for 1 serving (314g)

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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