📝 About This Recipe
Born in the heart of Rome, 'Arrabbiata' literally translates to 'angry,' referring to the intense heat of the chili peppers that give this sauce its signature kick. This dish is a masterpiece of Roman simplicity, relying on the high-quality marriage of pungent garlic, fruity extra virgin olive oil, and San Marzano tomatoes. It is a bold, soul-warming pasta that proves you don't need meat to create a deeply satisfying and sophisticated Italian meal.
🥗 Ingredients
The Pasta
- 500 grams Penne Rigate (high-quality bronze-die extruded pasta is preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Arrabbiata Sauce
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality, peppery oil)
- 4 cloves Garlic (thinly sliced or smashed for a milder flavor)
- 1.5 teaspoons Dried Red Chili Flakes (adjust based on your heat preference)
- 1 piece Fresh Red Chili (finely minced, seeds removed for less heat)
- 800 grams San Marzano Whole Peeled Tomatoes (crushed by hand into a bowl)
- 1 tablespoon Tomato Paste (to add depth and richness)
- to taste Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish and Garnish
- 1/4 cup Fresh Italian Parsley (finely chopped)
- 1/2 cup Pecorino Romano (freshly grated (optional, for non-vegan version))
- 1 tablespoon Extra Virgin Olive Oil (for drizzling at the end)
👨🍳 Instructions
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1
Bring a large pot of water (at least 5 liters) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt—the water should taste like the sea.
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2
In a large, wide skillet or sauté pan, add the 4 tablespoons of extra virgin olive oil and place over medium-low heat.
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3
Add the sliced garlic to the cold oil. Slowly heat the garlic until it becomes fragrant and turns a very light golden blonde. Do not let it brown or it will turn bitter.
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4
Stir in the dried chili flakes and the minced fresh chili. Sauté for 1 minute to infuse the oil with the heat and oils of the peppers.
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5
Add the tomato paste to the center of the pan. Fry it in the oil for 2 minutes until it turns a deep brick red, which carmelizes the natural sugars.
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6
Pour in the hand-crushed San Marzano tomatoes and their juices. Season with a pinch of sea salt and black pepper.
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7
Simmer the sauce over medium-low heat for 15-20 minutes. The sauce should thicken slightly and the oil should begin to separate at the edges.
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8
While the sauce simmers, drop the penne into the boiling water. Cook for 2 minutes less than the package instructions for a perfect 'al dente' finish.
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9
Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. This is 'liquid gold' for your sauce.
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10
Drain the pasta and add it directly into the skillet with the bubbling Arrabbiata sauce.
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11
Increase the heat to medium-high and toss the pasta vigorously with the sauce. Add a splash of the reserved pasta water to emulsify the sauce so it clings to every tube of penne.
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12
Continue tossing for 1-2 minutes until the pasta is perfectly cooked and the sauce is glossy and thick.
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13
Remove from heat. Stir in the fresh parsley and a final drizzle of extra virgin olive oil.
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14
If using, sprinkle with freshly grated Pecorino Romano and serve immediately while steaming hot.
💡 Chef's Tips
Always use Penne Rigate (ridged) rather than Penne Lisce (smooth); the ridges are essential for holding onto the spicy sauce. Don't be afraid of the oil; the fat is necessary to carry the heat of the chilies and balance the acidity of the tomatoes. If the sauce becomes too thick, always use pasta water to thin it out rather than plain water to maintain the seasoning. For a truly authentic Roman experience, use Pecorino Romano instead of Parmesan, as its saltiness complements the spice perfectly. Be careful not to burn the garlic; if it turns dark brown, discard it and start over, as the bitterness will ruin the delicate tomato base.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Frascati or a light Sangiovese to balance the heat. A side of crusty ciabatta bread is essential for 'fare la scarpetta' (mopping up the remaining sauce). Pair with a simple arugula salad with lemon vinaigrette to provide a refreshing contrast to the spicy pasta. For a full Roman meal, follow this 'Primi' with a 'Secondi' of roasted lamb or grilled vegetables. Serve in warmed shallow bowls to keep the pasta at the optimal temperature for longer.