Pasta
Spicy Penne Arrabbiata
A fiery Italian staple, 'Arrabbiata' means 'angry', referring to the spicy kick from the red chili peppers in the tomato sauce.
Watch it madeVincenzo's Plate · 12:03
Ingredients
- Penne Pasta400g
- Canned Crushed Tomatoes400g
- Garlic Cloves3
- Dried Red Chili Flakes1 tsp
- Olive Oil2 tbsp
Method
- Heat olive oil in a pan and sauté minced garlic and red chili flakes until fragrant.
- Add the crushed tomatoes to the pan. Simmer for 15 minutes until the sauce thickens.
- Cook penne pasta in boiling salted water until al dente.
- Drain pasta and toss it directly into the spicy tomato sauce. Garnish with fresh parsley.
Common questions
Can I substitute penne with another pasta shape for arrabbiata?
Yes. Rigatoni, ziti, fusilli, or spaghetti all work well. Choose a shape that holds sauce or grips it in ridges. Keep the same cooking time by checking for al dente rather than relying only on the package.
How long does the sauce need to simmer, and when is it ready?
Simmer the tomato sauce about 15 minutes, stirring occasionally. It’s ready when the raw tomato taste has mellowed and the sauce looks slightly thicker and darker. If it gets too thick, loosen it with a splash of pasta water.
What are the most common mistakes when making spicy penne arrabbiata?
The biggest mistakes are burning the garlic, using too many chili flakes too early, and overcooking the pasta. Garlic should be fragrant, not browned. Also, toss the pasta in the sauce while it’s still hot so it absorbs flavor.
How should I store leftovers and reheat them?
Store cooled pasta in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to revive the sauce, or microwave in short bursts, stirring once or twice.
What should I serve with spicy penne arrabbiata?
Serve it with a simple green salad, garlic bread, or roasted vegetables to balance the heat. A sprinkle of parsley or grated cheese works if you want it richer, but keep the sides mild so the sauce stays the focus.