Penne All’arrabbiata
Ingredients
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- 2 tbsp kosher salt – plus more to taste; for salting pasta water
- 12 ounces penne pasta
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic – thinly sliced
- 1 tsp red pepper flakes
- 28 ounces canned whole peeled tomatoes – crushed by hand with juices
- 2 tbsp fresh flat-leaf parsley – finely chopped
- pecorino romano – finely grated (for serving)
Instructions
- 1.
Bring 4 quarts of water to a boil; add 2 tbsp kosher salt to season the pasta water.
- 2.
Place the canned whole peeled tomatoes in a bowl and crush them by hand, capturing all juices.
- 3.
Warm the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- 4.
Add the garlic and red pepper flakes; cook, stirring, until fragrant and the garlic edges just turn pale gold, 1–2 minutes (do not brown).
- 5.
Add the crushed tomatoes with their juices; simmer briskly, stirring occasionally, until the sauce thickens and the raw tomato flavor cooks off, 12–15 minutes.
- 6.
Meanwhile, add the penne pasta to the boiling water and cook until al dente, 9–11 minutes; reserve 0.5 cup pasta cooking water, then drain.
- 7.
Add the drained pasta to the sauce and toss over medium heat, adding splashes of reserved pasta water as needed, until the sauce clings and looks glossy, 1–2 minutes.
- 8.
Off heat, stir in the fresh flat-leaf parsley, then taste and adjust seasoning.
- 9.
Serve immediately with pecorino romano for serving, if desired.
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Penne all’Arrabbiata is a fiery Roman pasta where the sweetness of ripe tomatoes meets the bite of garlic and peperoncino. The sauce is bright, clean, and vividly red, coating ridged penne in a glossy, lightly oily sheen that clings to every tube. Its appeal lies in the balance: assertive heat without heaviness, a quick cook that tastes bigger than the sum of its few ingredients, and a satisfying, savory finish.
Born in the trattorie of Rome and the wider Lazio region, arrabbiata—literally “angry”—takes its name from the chili heat that brings a flushed, happy sting. It emerged in the 20th century as a simple osteria staple, part of a family of straightforward Roman sauces built on olive oil and allium. Over time it has become an international emblem of Roman cooking’s minimalism: few ingredients, precise technique, and a lively, spicy character.