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–+ servings

Penne all'Arrabbiata (spicy tomato pasta)

Recipe video above. “Arrabbiata” means “angry” in Italian and refers to how the spiciness of this classic Italian pasta! I love how this simple dish is made interesting with a good kick of chilli.To be authentic, use whole peeled tomatoes and mash them up with a fork. For convenience, I use crushed tomatoes. SPICINESS - See Note 1.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Calories: 567
Ingredients Method Nutrition Notes

Ingredients
  

  • 400g/ 14oz penne or ziti (, or other pasta of choice (short or long))
  • 1 tbsp cooking / kosher salt (, for cooking pasta)
  • 4 tbsp extra virgin olive oil
  • 3 garlic cloves (, finely minced)
  • 1 red cayenne pepper chilli (, finely chopped (with seeds) (Note 2))
  • 1/2 tsp chilli flakes ((red pepper flakes))
  • 800g / 28 oz canned crushed tomato
  • 1 1/4 tsp cooking / kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp white sugar (, only if needed (Note 3))
  • parmesan (, finely grated)
  • 2 tsp finely chopped parsley (, optional)

Method
 

  1. Sauté - Heat oil in a large pot over medium heat. Add garlic and stir for 10 seconds. Add cayenne and chilli flakes. Cook for 1 minute, or until garlic is light golden.
  2. Add tomato, salt and pepper. Rinse out the tomato cans with the water and add into the pot.
  3. Simmer - Turn up the heat to high, stir, then once it comes to a simmer, turn back down to medium heat and simmer for 15 minutes. (Taste check at 10 min – if sour, add the sugar.)
  4. Cook pasta - Meanwhile, bring a large pot of water to the boil with the 1 tablespoon of salt. Add pasta and cook per packet directions.
  5. Save water – Just before draining, give the pot a big stir (to agitate the starch) then scoop out 1 cup of the water and set aside. (Note 4) Drain pasta.
  6. Toss – Add pasta into the sauce along with 1/2 cup of the pasta cooking water. Toss well (still on the stove) until the pasta is coated with the pasta sauce. Use extra pasta cooking water if needed, to loosen.
  7. Serve - Divide between bowls and serve immediately with parmesan and parsley, if using.

Nutrition

Serving: 1gCalories: 567kcalCarbohydrates: 91gProtein: 17gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 1011mgPotassium: 350mgFiber: 7gSugar: 12gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For the best flavor, choose high-quality canned tomatoes; avoid budget brands as they can be overly acidic. San Marzano tomatoes are an excellent choice.
  • To prevent your garlic from burning, keep the heat at medium and stir constantly once you add it to the pan. You want it light golden, not brown.
  • If your sauce tastes too acidic after simmering, add a pinch of sugar to balance the flavors—start with 1/4 teaspoon and adjust to taste.
  • To ensure your pasta absorbs the sauce perfectly, save a cup of the starchy pasta water before draining. This can be added to the sauce to achieve the desired consistency.
  • Penne all'Arrabbiata is best served fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to restore moisture.

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