Penne all’ Arrabbiata (Spicy Tomato Pasta)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
566 kcal
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Course
Main Course
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Cuisine
Italian
Penne all’ Arrabbiata (Spicy Tomato Pasta)
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Penne Arrabbiata (or Penne all'Arrabbiata) is a classic Roman pasta dish featuring a spicy and garlicky tomato sauce. It's extremely quick and easy to make and packs so much flavor into each bite with only a handful of ingredients.
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Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic minced or crushed
- ½ to 2 teaspoons crushed red pepper flakes depending on spice tolerance/preference
- 1 (28-ounce) can whole peeled tomatoes preferably San Marzano
- kosher salt
- 1 pound (16 ounces) penne rigate
- grated pecorino romano cheese for serving
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Instructions
- Heat the olive oil in a large saucepan or medium pot over medium heat. Add the garlic and crushed red pepper flakes and cook for about 30 seconds until fragrant.
- Add the canned whole peeled tomatoes, stir to combine, and then crush the tomatoes with the back of a wooden spoon or a potato masher to break them down into small pieces.
- Season with salt, bring to a simmer and then reduce the heat and continue to simmer, partially covered to avoid splattering, for about 10 to 15 minutes over low to medium-low heat. Taste the arrabbiata sauce and adjust the seasoning if needed.
- Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Reserve some of the pasta water in case you need it, and then drain the pasta in a colander.
- Return the drained pasta to its pot and toss with the arrabbiata sauce until evenly coated, adding a splash or two of pasta cooking water if needed to loosen up the mixture.
- Serve immediately with grated pecorino Romano cheese.
Notes
- You can freeze the cooled arrabbiata sauce in an airtight freezer-safe container for 2 to 3 months. Thaw and then gently reheat in a covered saucepan over low heat, stirring regularly. Then toss with freshly cooked pasta to serve.
- San Marzano is a specific variety of plum tomatoes from Italy. They have fewer seeds, are sweet, less acidic, and are perfect for pasta sauces. Ideally, purchase a brand of canned San Marzano tomatoes which are whole peeled tomatoes (real San Marzano tomatoes are only sold whole) and imported from Italy. I use Cento San Marzano Tomatoes.
- I use crushed red pepper flakes here because they are easy to find and almost everyone I know already has them in their pantry. That being said, this dish is traditionally made with whole dried or thinly sliced fresh cayenne chiles. I’ve included a range of measurements in the recipe so you can adjust the spice level to your preference. I use 1 teaspoon in mine and think it provides a fair amount of spice without being too spicy. You could certainly add more (or start with less and add more later).
- Penne all’ arrabbiata comes from Rome, so it’s only right to top it with pecorino Romano cheese (the local cheese!). Parmigiano-Reggiano would not be authentic for topping this dish, although if that’s all you have on hand it would still be delicious.
- This recipe is vegan/vegetarian if you skip the cheese on top or replace it with a vegan/vegetarian alternative.
Nutrition Information
Show Details
Calories
566kcal
(28%)
Carbohydrates
95g
(32%)
Protein
16g
(32%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
70mg
(3%)
Potassium
553mg
(16%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 95g | 32% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 70mg | 3% |
| Potassium | 553mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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