Penne all'Arrabbiata
- Chef Rigatoni
- Mar 11
- 3 min read
Penne all'Arrabbiata is a bold and fiery Roman pasta dish that's as simple as it is satisfying.
The name “Arrabbiata” means "angry" in Italian, referring to the spicy kick from the red chili flakes. This iconic dish embodies Roman cuisine — minimal ingredients, yet bursting with flavor.
Born in the trattorias of Rome, Penne all'Arrabbiata became a staple for late-night gatherings and spontaneous dinners. With its zesty tomato sauce, garlic aroma, and fiery heat, it's a dish that warms the soul — and ignites the taste buds!
Ingredients for 4 Servings
Ingredient | Quantity |
Penne Pasta | 400g (14 oz) |
Olive Oil | 4 tbsp |
Garlic Cloves (sliced thin) | 3-4 cloves |
Red Chili Flakes (Peperoncino) | 1-2 tsp (adjust to taste) |
Tomato Passata (or crushed tomatoes) | 500g (2 cups) |
Salt | To taste |
Fresh Parsley (finely chopped) | 1 small bunch |
Pecorino Romano (optional) | For garnish |
👨🍳 Step-by-Step Cooking Guide
🔥 Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the penne pasta until al dente (firm to the bite) — about 1 minute less than the package suggests.
Before draining, reserve ½ cup of pasta water to adjust the sauce later.
🧄 Step 2: Prepare the Sauce
Heat olive oil in a large pan over medium heat.
Add sliced garlic and sauté for 30 seconds (careful not to burn it).
Stir in the red chili flakes and cook for another 30 seconds to release their spicy aroma.
🍅 Step 3: Add the Tomatoes
Pour in the tomato passata, season with salt, and stir well.
Let it simmer gently for 10-12 minutes until thickened.
🍝 Step 4: Combine the Pasta and Sauce
Add the cooked penne to the sauce.
Toss well, ensuring the pasta is fully coated. If the sauce feels too thick, add a splash of your reserved pasta water.
🌿 Step 5: Final Touches
Sprinkle freshly chopped parsley and grated Pecorino Romano on top.
Serve immediately with extra cheese on the side for true Roman indulgence.
Chef-Inspired Variations
Even a simple dish like Penne all'Arrabbiata has inspired some of the world's greatest chefs to add their own unique twist. Here are some creative versions you can try:
🔥 Gordon Ramsay's Version:
Adds sun-dried tomatoes to intensify the flavor and provide a deeper, richer sauce.
Finishes with a sprinkle of toasted breadcrumbs for added texture.
🔥 Lidia Bastianich's Version:
Incorporates anchovies into the garlic base for an extra layer of umami.
Finishes with parsley oil for a vibrant touch.
🔥 Gennaro Contaldo's Version:
Uses cherry tomatoes instead of passata for a fresher, juicier sauce.
Adds a handful of capers for a briny kick that balances the spice.
🔥 Jamie Oliver's Version:
Blends roasted red peppers into the sauce for a smoky twist.
Tosses in fresh basil for a fragrant finish.
🔥 Massimo Bottura’s Gourmet Version:
Creates a velvety emulsion with olive oil, tomatoes, and chili.
Serves with delicate shavings of aged Pecorino and a hint of lemon zest for brightness.
🍷 Perfect Wine Pairings
For this fiery pasta, you’ll want a wine that can handle the spice and enhance the bold flavors.
Here’s what I recommend:
Red Wines (Bold & Balanced):
Chianti Classico – Offers bright acidity and cherry notes that cut through the heat.
Primitivo – A rich, fruit-forward wine that stands up to the spice.
Barbera d'Asti – High acidity with light tannins, perfect for balancing bold tomato flavors.
White Wines (For a Softer Pairing):
Vermentino – Crisp, citrusy, and refreshing to calm the heat.
Pinot Grigio – Clean and mineral-driven, ideal for balancing acidity.
🍽️ Nutritional Values (Per Serving)
Calories: ~450 kcal
Carbohydrates: ~75g
Protein: ~12g
Fats: ~12g (mostly healthy fats from olive oil)
Fiber: ~5g
Sodium: ~600mg
Vitamins: Rich in vitamin C and lycopene from tomatoes — powerful antioxidants that promote heart health.
⚠️ Dietary Considerations & Allergies
✅ Vegetarian
✅ Vegan (if Pecorino Romano is omitted or replaced with vegan cheese)
✅ Gluten-Free (when prepared with gluten-free penne)
🌶️ Spice Sensitivity: Reduce chili flakes for a milder version.
❗ Contains garlic — individuals with an allium intolerance may need to modify the recipe.
Chef’s Tip for an Authentic Touch:
For the most traditional flavor, use San Marzano tomatoes for your sauce and opt for Pecorino Romano over Parmesan — it's saltier, sharper, and perfect for this Roman classic.
Now grab your apron and let's bring the flavors of Rome to your kitchen! Buon appetito!
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