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Penne all'Arrabbiata

Name: Penne all'Arrabbiata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: IT
Ingredients: 400g penne rigate; 5 tbsp extra-virgin olive oil; 4 cloves garlic, thinly sliced; 1–2 tsp dried chilli flakes (to taste); 800g canned peeled plum tomatoes, crushed by hand; 1 tsp salt, plus more for the pasta water; 3 tbsp flat-leaf parsley, chopped; 40g pecorino romano, grated, to serve (optional)

Photo : Mustafa Fatemi / Unsplash

10m

Prépa

20m

Cuisson

Portions

Facile

Difficulté

Les pâtes « en colère » de Rome : penne, sauce tomate express à l'ail et au piment, huile d'olive et persil.

#italian#rome#pasta#tomato#chilli#quick#vegan#spicy

Portions

Ingrédients

Nutrition

calories520

protein15g

carbs82g

fat15g

fiber6g

Par portion

Étapes

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.

⏱3:00

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.

⏱3:00

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

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Toss

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Serve

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History & Culture

The Story Behind the Dish

📍 Rome, Lazio📅 20th century🌶️ IT

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.