Penne all’Arrabbiata

PENNE ALL’ARRABBIATA: How To Make The Angry Spicy Pasta

Take a trip to Rome without leaving your kitchen with this rustic, spicy Penne all’Arrabbiata recipe.

Made with fresh chilies, garlic, chopped parsley and tomato sugo, this classic Roman pasta is sure to satisfy your cravings for authentic Italian goodness. The fiery hot sauce is made with tomatoes, olive oil, garlic and red chilli peppers, earning its name “arrabbiata” which means angry. But don’t be scared off by the heat, simply adjust the amount of chilies used to your desired spice level.

With each and every bite, the flavors dance on your tastebuds, bringing joy instead of anger. This dish is quick and easy to prepare, taking less than 30 minutes, but the happiness it brings will last much longer. Don’t miss out on this go-to recipe when you crave a little spice in your life.

Watch the Penne all’Arrabbiata video recipe:

 

How to Make PENNE all’ARRABBIATA Like an Italian (The Angry Spicy Pasta Recipe)

How to make Arrabbiata Pasta

Vincenzo’s Plate Tips:

Make The Spice Personal

As you might have guessed, this “angry Italian” dish is traditionally very heavy on spice. But feel free to make your own version with as much or as little spice as you’d like! You can use fresh or dried chilies, depending on your preference.

Add Water Before Your Garlic

Have you ever noticed that cooking your garlic in olive oil sometimes causes it to become burnt? Instead of adding it to your pan right away, add a tablespoon of water first to prevent it from cooking too fast.

Follow Your Own Pasta Instructions

Most penne pasta cooks in around 10 minutes, but check the instructions on your own pasta packet as this will give you the best result and help you reach an al dente or “just right” consistency.

Save Your Pasta Water

Pasta water is like a secret magic ingredient that ties the flavors of all your other ingredients in one delicious package. So, save your pasta water and always remember to collect a mug just before the pasta has finished cooking.

Arrabbiata Pasta

How To Serve Penne all’Arrabbiata

Penne all’Arrabbiata is a rich, rustic dish that is perfect for enjoying on your own or with a group of your favorite Italian food lovers. Add a generous helping of the finished pasta to a plate and top with as much chopped parsley and pecorino romano as your heart desires. If you like it hot, you can even add some extra dried chili on top.

Penne all'Arrabbiata

Penne all'Arrabbiata

Penne all’Arrabbiata Recipe

Penne all’Arrabbiata is an incredibly simple dish that packs unbelievable flavor into every bite, using just a handful of fresh ingredients. The name of this dish translates to “angry”, to further emphasize the spicy flavor profile.

Equipment

  • Large frypan
  • large pot
  • Large mixing bowl
  • knife
  • Colander or hand sieve
  • Garlic crusher optional
  • Potato masher optional

Ingredients
  

  • 2 cans Italian peeled tomatoes
  • Hot chili pepper as much as preferred
  • Small bunch Fresh parsley Chopped
  • 3 cloves Garlic Crushed
  • 300 g Penne Pasta
  • Extra Virgin Olive oil EVOO
  • Pecorino romano grated (optional)

Instructions
 

  • Add 5L water to a large pot and put it on the stove at a medium-high heat. Once it boils, add a tbsp rock salt and allow to dissolve.
  • Add the pasta to your pot and leave to cook according to the time referenced on your pasta packet.
  • Pour the peeled tomatoes into a large bowl and crush them either by hand or use a potato masher.
  • Finely chop chilies into small pieces, removing some of the seeds if you prefer less spice.
  • Put your pan on the stove at a medium heat and add a generous amount of EVOO.
  • Add a splash of water to your pan along with the freshly crushed garlic and stir until it becomes slightly browned.
  • Stir in as much (or as little) chili as you prefer then pour the crushed tomatoes in and allow to cook for about 5 minutes.
  • After this time mash the tomatoes a little more using a potato masher or even a wooden spoon to squeeze out more juice.
  • Mix in the chopped parsley and leave to simmer.
  • Just before the pasta is ready, collect a mug full of pasta water and leave to the side.
  • Now strain the pasta, add it to the pan and stir gently.
  • Add a few tablespoons of pasta water and toss the pasta really well in the sauce until it has thoroughly combined.
  • Top the pan with fresh parsley and pecorino romano if desired.

Video

Tried this recipe?Let us know how it was!

E ora si mangia, Vincenzo’s Plate…enjoy!

Penne all'Arrabbiata Vincenzo's Plate

If you are a spicy food lover, I want to suggest these other two recipes that I’m sure will make your taste buds hot:

how to make spaghetti all'assassina

How to make Pasta alla Buttera

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6 Responses to Penne all’Arrabbiata

  1. Dimple Gohel August 15, 2023 at 11:56 PM #

    I think salt and pepper is missing from the sauce portion of the Recipe.

    • Vincenzo's Plate August 23, 2023 at 2:43 AM #

      You can definitely add them for that addition dose of flavour into the dish. Enjoy!

  2. Paul September 12, 2023 at 1:03 PM #

    Absolutely delicious cannot recommend it enough.

    • Vincenzo's Plate October 6, 2023 at 6:21 PM #

      I’m always happy to hear from people who have tried my recipes, and I love hearing that you enjoyed them. It’s so rewarding for me to know that I’m able to share my love of Italian cuisine with others.

  3. GE October 8, 2023 at 12:47 PM #

    Delicious. So simple, too. Use San Marzano tomatoes for the best flavour. I made mine extra angry by using a Carolina Reaper.

    • Vincenzo's Plate October 9, 2023 at 8:19 PM #

      I love that you made your penne all’arrabbiata extra angry. It’s a great way to customize the dish to your own taste preferences. If you like it spicy, I would recommend adding a pinch of red pepper flakes or a dash of hot sauce to the sauce. You can also try using a different type of chili pepper, such as a habanero or a jalapeño.

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