Penne all'Arrabbiata
30 min · 30 min active · makes ~1.5 kg · Medium · Italian
Penne all'Arrabbiata
A Roman classic built on heat and simplicity: ridged penne coated in a fierce, deeply reduced tomato sauce sharpened with garlic and dried chilli. The sauce clings into the pasta's grooves, parsley lifts the finish, and grated Pecorino Romano adds a salty, sharp edge. Bold enough to feel substantial, lean enough to sit comfortably at the weeknight table.
TOTAL TIME
30 min
ACTIVE TIME
30 min
QUANTITY
~1.5 kg
DIFFICULTY
Medium
CUISINE
Italian
Who’s eating
A
Ingredients0/9
Tools0/8
Ingredients0/9 gathered · 4 servings
4clove
1bunch
4tbsp
1tsp
800g
to taste
400g
150ml
40g
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 4clove | — | — | ||
| 2 | 1bunch | — | — | ||
| 3 | 4tbsp | — | — | ||
| 4 | 1tsp | — | — | ||
| 5 | 800g | — | — | ||
| 6 | to taste | — | — | ||
| 7 | 400g | — | — | ||
| 8 | 150ml | — | — | ||
| 9 | 40g | — | — |
Tools8 items
Serveware2 items
Procedure21 steps
3 of 21
Add olive oil
Olive oil · 4 tbsp
medium heat
5 of 21
Add the dried chilli flakes to the pan
Dried chilli flakes · 1 tsp
6 of 21
Sauté the sliced garlic and oil and oil and dried chilli flakes
Look for
until pale golden and fragrant — stirring occasionally
medium heat
7 of 21
Add the tinned whole plum tomatoes to the pan
Tinned whole plum tomatoes · 800 g
8 of 21
Crush the tinned whole plum tomato mixture
9 of 21
Add salt
Salt · to taste
10 of 21
Simmer the tinned whole plum tomato mixture
Look for
until thickened and deepened in colour — about 15 minutes, stirring occasionally
medium heat
⏱ 15 min
ResultSimmered tinned whole plum tomatoes11 of 21
Add the penne rigate to the stockpot
Penne rigate · 400 g
12 of 21
Boil the penne rigate
Look for
until al dente — according to packet instructions, about 11 minutes
high heat
⏱ 11 min
ResultBoiled penne rigate13 of 21
Reserve the pasta cooking water
Pasta cooking water · 150 ml
14 of 21
Drain the boiled penne rigate
15 of 21
Add the drained penne rigate from the stockpot to the pan
16 of 21
Add the reserved pasta water from the stockpot to the pan
17 of 21
Toss the pasta cooking water and tinned whole plum tomato mixture
Look for
until well coated and sauce clings — about 2 minutes
medium heat
⏱ 2 min
ResultSauced penne18 of 21
Add the chopped parsley to the pan
19 of 21
Toss the pasta cooking water and tinned whole plum tomato mixture
20 of 21
Grate the pecorino Romano
Pecorino Romano · 40 g
21 of 21
Plate the finished penne all'arrabbiata and grated Pecorino Romano to the warmed bowls
divide pasta among four bowls, sprinkle grated cheese over each portion, serve immediately
Total Time30 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 clove | Slice the 4 garlic clovesResultSliced garlicused in step 4 | |
| 2 | 1 bunch | Chop flat-leaf parsleyResultChopped parsleyused in step 18 | |
| 3 | 4 tbsp | medium heat | Add olive oilResultOil |
| 4 | Sliced garlicstep 1 | Add the sliced garlic to the panResultSliced garlic and oilused in step 6 | |
| 5 | 1 tsp | Add the dried chilli flakes to the panResultOil and dried chilli flakes | |
| 6 | Sliced garlic and oilstep 4 | medium heat | Sauté the sliced garlic and oil and oil and dried chilli flakesLook foruntil pale golden and fragrant — stirring occasionallyResultGarlic and chilli base |
| Oil and dried chilli flakesstep 5 | |||
| 7 | 800 g | Add the tinned whole plum tomatoes to the panResultTinned whole plum tomato mixture | |
| 8 | — | Crush the tinned whole plum tomato mixtureResultCrushed tomato sauce base | |
| 9 | to taste | Add saltResultTinned whole plum tomato mixture | |
| 10 | — | medium heat | Simmer the tinned whole plum tomato mixtureLook foruntil thickened and deepened in colour — about 15 minutes, stirring occasionally⏱ 15 minResultSimmered tinned whole plum tomatoes |
| 11 | 400 g | Add the penne rigate to the stockpotResultPenne rigate | |
| 12 | — | high heat | Boil the penne rigateLook foruntil al dente — according to packet instructions, about 11 minutes⏱ 11 minResultBoiled penne rigate |
| 13 | 150 ml | Reserve the pasta cooking waterResultReserved pasta waterused in step 16 | |
| 14 | — | Drain the boiled penne rigateResultDrained penne rigate | |
| 15 | Drained penne rigatestep 14 | Add the drained penne rigate from the stockpot to the panResultTinned whole plum tomato mixture | |
| 16 | Reserved pasta waterstep 13 | Add the reserved pasta water from the stockpot to the panResultPasta cooking water and tinned whole plum tomato mixture | |
| 17 | — | medium heat | Toss the pasta cooking water and tinned whole plum tomato mixtureLook foruntil well coated and sauce clings — about 2 minutes⏱ 2 minResultSauced penne |
| 18 | Chopped parsleystep 2 | Add the chopped parsley to the panResultPasta cooking water and tinned whole plum tomato mixture | |
| 19 | — | Toss the pasta cooking water and tinned whole plum tomato mixtureResultFinished penne all'arrabbiataused in step 21 | |
| 20 | 40 g | Grate the pecorino RomanoResultGrated Pecorino Romano | |
| 21 | Finished penne all'arrabbiatastep 19 | Plate the finished penne all'arrabbiata and grated Pecorino Romano to the warmed bowls → divide pasta among four bowls, sprinkle grated cheese over each portion, serve immediatelyResultPenne all'Arrabbiata | |
| Grated Pecorino Romanostep 20 | |||
| Total Time | 30 min | ||
Nutritionper serving
Estimated · pre-cooking · 88% ingredients covered
| Nutrient | Per serving |
|---|---|
| 580kcal | |
| 19g | |
| 18g | |
| 4g | |
| 86g | |
| 6g | |
| 9g | |
| 957mg |
Ingredients0/9
Tools0/8
italian · Recipe
Penne all'Arrabbiata
A Roman classic built on heat and simplicity: ridged penne coated in a fierce, deeply reduced tomato sauce sharpened with garlic and dried chilli. The sauce clings into the pasta's grooves, parsley lifts the finish, and grated Pecorino Romano adds a salty, sharp edge. Bold enough to feel substantial, lean enough to sit comfortably at the weeknight table.
Serves4
Total30 min
LevelMedium
Ingredients
- Garlic clove4 clove
- Flat-leaf parsley1 bunch
- Olive oil4 tbsp
- Dried chilli flakes1 tsp
- Tinned whole plum tomatoes800 g
- Saltto taste
- Penne rigate400 g
- Pasta cooking water150 ml
- Pecorino Romano40 g
Tools
Mixing bowlSpoonChef's knifeColanderStockpotGraterLarge wide panLadle
Method
1
Slice the 4 garlic cloves
Result · Sliced garlic · used in step 4
Chefs knifeGarlic clove · 4 clove
2
Chop flat-leaf parsley
Result · Chopped parsley · used in step 18
Chefs knifeFlat-leaf parsley · 1 bunch
3
Add olive oil
medium heatLarge wide panOlive oil · 4 tbsp
4
Add the sliced garlic to the pan
Result · Sliced garlic and oil · used in step 6
Large wide panSliced garlic · step 1
5
Add the dried chilli flakes to the pan
Large wide panDried chilli flakes · 1 tsp
6
Sauté the sliced garlic and oil and oil and dried chilli flakesLook foruntil pale golden and fragrant — stirring occasionally
medium heatLarge wide panSliced garlic and oil · step 4Oil and dried chilli flakes · step 5
7
Add the tinned whole plum tomatoes to the pan
Large wide panTinned whole plum tomatoes · 800 g
8
Crush the tinned whole plum tomato mixture
Spoon
9
Add salt
Large wide panSalt · to taste
10
Simmer the tinned whole plum tomato mixtureLook foruntil thickened and deepened in colour — about 15 minutes, stirring occasionally
medium heat15 minLarge wide pan
11
Add the penne rigate to the stockpot
StockpotPenne rigate · 400 g
12
Boil the penne rigateLook foruntil al dente — according to packet instructions, about 11 minutes
high heat11 minStockpot
13
Reserve the pasta cooking water
Result · Reserved pasta water · used in step 16
LadlePasta cooking water · 150 ml
14
Drain the boiled penne rigate
Colander
15
Add the drained penne rigate from the stockpot to the pan
Large wide panDrained penne rigate · step 14
16
Add the reserved pasta water from the stockpot to the pan
Large wide panReserved pasta water · step 13
17
Toss the pasta cooking water and tinned whole plum tomato mixtureLook foruntil well coated and sauce clings — about 2 minutes
medium heat2 minLarge wide pan
18
Add the chopped parsley to the pan
Large wide panChopped parsley · step 2
19
Toss the pasta cooking water and tinned whole plum tomato mixture
Result · Finished penne all'arrabbiata · used in step 21
Large wide pan
20
Grate the pecorino Romano
GraterPecorino Romano · 40 g
21
Plate the finished penne all'arrabbiata and grated Pecorino Romano to the warmed bowls → divide pasta among four bowls, sprinkle grated cheese over each portion, serve immediately
Result · Penne all'Arrabbiata
Mixing bowlFinished penne all'arrabbiata · step 19Grated Pecorino Romano · step 20
Printed 3 September 2026