📝 About This Recipe
Born in the heart of Rome, 'Arrabbiata' literally translates to 'angry,' referring to the bold heat of the chili peppers that define this iconic sauce. This dish is a masterclass in Italian simplicity, relying on the high-quality marriage of San Marzano tomatoes, pungent garlic, and a generous kick of red pepper flakes. It is a vibrant, soul-warming pasta that balances acidity and spice, perfect for those who crave a meal with real personality.
🥗 Ingredients
The Pasta
- 1 pound Penne Rigate (high-quality bronze-cut pasta preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Arrabbiata Sauce
- 1/4 cup Extra Virgin Olive Oil (use a robust, high-quality oil)
- 4 pieces Garlic Cloves (thinly sliced or smashed)
- 1-2 teaspoons Dried Red Chili Flakes (adjust based on heat preference)
- 28 ounces San Marzano Whole Peeled Tomatoes (crushed by hand in a bowl)
- 1 tablespoon Tomato Paste (for depth of color and flavor)
- to taste Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Granulated Sugar (optional, to balance acidity)
The Finish and Garnish
- 1/4 cup Fresh Italian Parsley (finely chopped)
- 1/2 cup Pecorino Romano Cheese (freshly grated; optional for authentic Roman style)
- 1 tablespoon Extra Virgin Olive Oil (for a final drizzle)
👨🍳 Instructions
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1
Bring a large pot of water (at least 6 quarts) 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
While the water heats, prepare your tomatoes. Pour the canned San Marzano tomatoes into a bowl and crush them thoroughly by hand or with a fork to achieve a rustic, chunky texture.
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3
In a large skillet or wide saucepan, add the 1/4 cup of extra virgin olive oil over medium-low heat.
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4
Add the sliced garlic to the cold oil. Allow it to gently infuse and golden slowly for about 3-4 minutes. Do not let it brown or burn, as it will turn bitter.
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5
Stir in the red chili flakes and tomato paste. Toast them in the oil for 1 minute until the paste turns a deep brick red and the oil is fragrant.
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6
Carefully pour in the crushed tomatoes. Increase the heat to medium and bring the sauce to a gentle simmer.
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7
Season the sauce with sea salt, black pepper, and the pinch of sugar. Let it simmer uncovered for 15-20 minutes, stirring occasionally, until it thickens and the oil begins to separate slightly.
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8
While the sauce simmers, drop the penne into the boiling water. Cook for about 2 minutes less than the package instructions—we want it 'molto al dente' because it will finish cooking in the sauce.
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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 consistency.
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10
Drain the penne and add it directly into the simmering Arrabbiata sauce. Increase the heat to medium-high.
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11
Toss the pasta vigorously with the sauce, adding a splash of the reserved pasta water. The starch in the water helps the sauce cling to the ridges of the penne.
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12
Continue cooking for 1-2 minutes until the pasta is perfectly al dente and the sauce has reached a glossy, thick consistency.
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13
Remove from heat. Stir in the chopped fresh parsley and half of the Pecorino Romano (if using).
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14
Taste one last time for seasoning, adding more salt or chili flakes if your 'anger' level isn't quite there yet.
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15
Plate immediately, finishing each bowl with a final drizzle of olive oil and the remaining cheese.
💡 Chef's Tips
Always use Penne Rigate (the ones with ridges) rather than Penne Lisce (smooth), as the ridges are essential for holding onto the spicy sauce. Don't be afraid of the garlic—slicing it thinly allows it to melt into the sauce, providing a sweet counterpoint to the heat. If the sauce becomes too thick while simmering, simply add a tablespoon of water at a time to loosen it back up. For the most authentic flavor, use Pecorino Romano instead of Parmesan; its salty, tangy profile stands up much better to the chili heat. To properly 'bloom' your spices, ensure the chili flakes hit the warm oil before the tomatoes go in.
🍽️ Serving Suggestions
Serve with a side of crusty ciabatta or focaccia to mop up the extra spicy sauce (the 'scarpetta'). A crisp, chilled Verdicchio or a light Sangiovese balances the heat of the chili beautifully. Pair with a simple arugula salad dressed with lemon and olive oil to provide a refreshing palate cleanser. For a protein boost, this sauce pairs exceptionally well with grilled shrimp or spicy Italian sausage. Finish the meal with a cool, creamy Panna Cotta to soothe the palate after the 'angry' spices.