Penne All’arrabbiata
Ingredients
- 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.
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.