Penne all'Arrabbiata
Photo: Mustafa Fatemi / Unsplash
Rome's fiery "angry" pasta: penne tossed in a quick tomato sauce made punchy with garlic, dried chilli and good olive oil, finished with fresh parsley. Ready in the time it takes to boil the pasta.
Servings
Ingredients
Nutrition
Per serving
Steps
Boil the water
Bring a large pot of water to the boil and salt it well — it should taste like mild seawater.
Flavor the oil
In a wide frying pan, warm the olive oil over low heat with the garlic and chili. Cook gently for about 3 minutes until the garlic is light gold. Don't let it brown.
Cook the sauce
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Cook the penne
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Toss
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Serve
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Boil the water
Bring a large pot of water to the boil and salt it well — it should taste like mild seawater.
Flavor the oil
In a wide frying pan, warm the olive oil over low heat with the garlic and chili. Cook gently for about 3 minutes until the garlic is light gold. Don't let it brown.
Cook the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the penne
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Toss
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Arrabbiata means "angry" in Roman dialect — a nod to the heat of the peperoncino. The sauce belongs to the family of simple Roman pastas built on a few pantry staples, and became a fixture of trattoria menus after the Second World War.
Romans insist on penne rigate: the ridges hold onto the sauce.
⭐ Why It's Famous
It's proof that a handful of ingredients — tomato, garlic, chilli, oil — can make a pasta with real personality.
💡 Fun Fact
In Rome, whether arrabbiata should get a grating of cheese is still a matter of fierce debate.
Rome, Lazio
41.90°N, 12.50°E
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