📝 About This Recipe
Originating from the heart of Rome, 'Arrabbiata' literally translates to 'angry,' referring to the intense heat of the chili peppers that define this iconic sauce. This dairy-free masterpiece relies on the emulsion of high-quality extra virgin olive oil, pungent garlic, and San Marzano tomatoes to create a silky, robust coating for the pasta. It is a testament to Italian simplicity, where a few humble ingredients transform into a bold, spicy, and deeply satisfying soul-food experience.
🥗 Ingredients
The Pasta
- 1 pound Penne Rigate (high-quality bronze-cut pasta is preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Arrabbiata Sauce
- 1/4 cup Extra Virgin Olive Oil (use a high-quality, fruity oil)
- 4 pieces Garlic Cloves (thinly sliced into 'paper-thin' slivers)
- 1 to 2 teaspoons Dried Red Chili Flakes (adjust based on your heat preference)
- 1 piece Fresh Red Thai Bird's Eye Chili (minced; optional for extra authentic heat)
- 28 ounces Whole Peeled San Marzano Tomatoes (crushed by hand in a bowl)
- 1 tablespoon Tomato Paste (for depth of color and umami)
- to taste Sea Salt (approx 1/2 teaspoon)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Granulated Sugar (optional, to balance tomato acidity)
The Finish and Garnish
- 1/4 cup Fresh Italian Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Extra Virgin Olive Oil (for a final raw drizzle)
👨🍳 Instructions
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1
Bring a large pot of water (at least 5-6 quarts) to a rolling boil over high heat.
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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 with your hands or a fork until they form a chunky pulp.
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3
In a large, deep skillet or sauté pan, add the 1/4 cup of extra virgin olive oil and the sliced garlic slivers while the oil is still cold.
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4
Turn the heat to medium-low. Allow the garlic to gently infuse the oil, cooking until it becomes fragrant and turns a very pale golden color—do not let it brown or it will turn bitter.
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5
Add the dried chili flakes and the minced fresh chili (if using) to the oil. Stir for 60 seconds to release the capsaicin and toast the spices.
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6
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it turns a deep brick red.
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7
Carefully pour in the crushed tomatoes. Season with a pinch of sea salt, black pepper, and the optional sugar. Increase heat to medium and bring to a gentle simmer.
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8
Lower the heat and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens and the oil begins to separate slightly from the tomatoes.
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9
Once the pasta water is boiling, add the 2 tablespoons of kosher salt. Add the penne and cook for 2 minutes less than the package directions for 'al dente'.
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10
Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water.
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11
Drain the penne and add it directly into the skillet with the simmering spicy sauce.
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12
Increase the heat to medium-high and add 1/4 cup of the reserved pasta water. Toss the pasta vigorously with the sauce for 1-2 minutes, allowing the penne to finish cooking in the sauce so it absorbs the flavors.
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13
If the sauce looks too thick, add a splash more pasta water until the sauce is glossy and clings perfectly to the ridges of the penne.
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14
Remove from heat. Stir in the chopped parsley and a final drizzle of fresh olive oil.
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15
Serve immediately in warmed bowls, ensuring each portion gets plenty of the spicy sauce.
💡 Chef's Tips
Always start your garlic in cold oil to ensure the flavor infuses deeply without burning the exterior of the cloves. 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 pasta water; the starch is the secret ingredient that creates a silky, dairy-free emulsion. If you find the sauce too spicy, add a little more olive oil at the end to mellow the heat rather than adding water. For the best flavor, use whole canned tomatoes you crush yourself; pre-crushed or pureed tomatoes often lack the necessary texture and sweetness.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a light-bodied Sangiovese to complement the heat. Serve alongside a simple arugula salad with a lemon-olive oil dressing to provide a refreshing contrast. Provide a side of crusty, toasted ciabatta bread to mop up any remaining spicy sauce (the 'scarpetta'). For an extra textural element, top with toasted breadcrumbs (pangrattato) seasoned with lemon zest. Accompany with roasted broccolini or charred long-stemmed artichokes for a complete Italian feast.