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Penne arrabbiata
Also known as penne all’arrabbiata · arrabiata · penne arabiata · spicy tomato penne
Penne in a bright tomato sauce with garlic and enough chilli to earn the name. Sharp, direct, finished with basil.
Typical serving
540 kcal
usually 420–690 kcal
 Protein | 14 g |
|---|---|
 Carbs | 85 g |
 Fat | 16 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 160gspaghetti — penne rigate if you have it — the ridges are what this sauce needs
- 1 tintinned tomatoes
- 2½ tbspolive oil
- 3garlic cloves
- 1½ tspdried chilli flakes
- 30gpecorino romano
- 1 handfulflat parsley
Method
6 steps
chop · 5mGarlic sliced, parsley chopped, cheese grated — all of it before the pan goes on, because once it does there is no time.
fry · 5mOil, garlic and chilli into a cold pan together and brought up slowly. The moment the garlic colours at the edges the tomatoes go in. Chilli dropped into already-hot oil is black in about ten seconds and tastes of ash for the rest of the evening.
simmer · 18mTomatoes crushed in, salted, and cooked down hard until the sauce is thick and darkened and clings to the spoon. Arrabbiata should be sharp and short, not soupy.
boil · 9mPasta in salted water, drained a minute early, a mug of the water kept.
fold · 3mInto the sauce with a splash of the water, tossed for a minute, then the pecorino beaten in off the heat.
finish · 1mParsley over. The heat should build after the mouthful rather than announce itself before it.
Worth knowing
Arrabbiata means “angry” — Roman cooking names the sauce for the face you make eating it.
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