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Penne all' arrabbiata topped with cheese in a wide pasta bowl surrounded by small tomatoes.
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5 from 1 vote

Penne all’ Arrabbiata (Spicy Tomato Pasta)

Penne Arrabbiata (or Penne all'Arrabbiata) is a classic Roman pasta dish featuring a spicy and garlicky tomato sauce. It's extremely quick and easy to make and packs so much flavor into each bite with only a handful of ingredients.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 566kcal
Author: Victoria

Ingredients

  • 3 tablespoons olive oil
  • 3 cloves garlic minced or crushed
  • ½ to 2 teaspoons crushed red pepper flakes depending on spice tolerance/preference
  • 1 (28-ounce) can whole peeled tomatoes preferably San Marzano
  • Kosher salt
  • 1 pound (16 ounces) penne rigate
  • Grated pecorino Romano cheese for serving

Instructions

  • Heat the olive oil in a large saucepan or medium pot over medium heat. Add the garlic and crushed red pepper flakes and cook for about 30 seconds until fragrant.
  • Add the canned whole peeled tomatoes, stir to combine, and then crush the tomatoes with the back of a wooden spoon or a potato masher to break them down into small pieces.
  • Season with salt, bring to a simmer and then reduce the heat and continue to simmer, partially covered to avoid splattering, for about 10 to 15 minutes over low to medium-low heat. Taste the arrabbiata sauce and adjust the seasoning if needed.
  • Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Reserve some of the pasta water in case you need it, and then drain the pasta in a colander.
  • Return the drained pasta to its pot and toss with the arrabbiata sauce until evenly coated, adding a splash or two of pasta cooking water if needed to loosen up the mixture.
  • Serve immediately with grated pecorino Romano cheese.

Notes

  • You can freeze the cooled arrabbiata sauce in an airtight freezer-safe container for 2 to 3 months. Thaw and then gently reheat in a covered saucepan over low heat, stirring regularly. Then toss with freshly cooked pasta to serve.
  • San Marzano is a specific variety of plum tomatoes from Italy. They have fewer seeds, are sweet, less acidic, and are perfect for pasta sauces. Ideally, purchase a brand of canned San Marzano tomatoes which are whole peeled tomatoes (real San Marzano tomatoes are only sold whole) and imported from Italy. I use Cento San Marzano Tomatoes.
  • I use crushed red pepper flakes here because they are easy to find and almost everyone I know already has them in their pantry. That being said, this dish is traditionally made with whole dried or thinly sliced fresh cayenne chiles. I’ve included a range of measurements in the recipe so you can adjust the spice level to your preference. I use 1 teaspoon in mine and think it provides a fair amount of spice without being too spicy. You could certainly add more (or start with less and add more later).
  • Penne all’ arrabbiata comes from Rome, so it’s only right to top it with pecorino Romano cheese (the local cheese!). Parmigiano-Reggiano would not be authentic for topping this dish, although if that’s all you have on hand it would still be delicious.
  • This recipe is vegan/vegetarian if you skip the cheese on top or replace it with a vegan/vegetarian alternative.

Nutrition

Calories: 566kcal | Carbohydrates: 95g | Protein: 16g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 70mg | Potassium: 553mg | Fiber: 4g | Sugar: 11g