Penne all’Arrabbiata is a classic Roman pasta dish known for its bold, spicy flavor. Made with penne rigate tossed in a simple tomato sauce flavored with garlic and chili pepper, it is one of the most iconic examples of Rome’s straightforward, ingredient-driven cuisine.
The name “arrabbiata”, which means “angry,” refers to the heat of the chili pepper, the defining element of this dish. Traditionally prepared with fresh tomatoes and hot red chili, the sauce is vibrant, intense, and full of character. A sprinkle of Pecorino Romano can be added at the end for extra depth, though the original version keeps the focus on tomato and spice.
Like Carbonara, Amatriciana, Cacio e Pepe, and Gricia, Penne all’Arrabbiata reflects the Roman philosophy of turning a few simple ingredients into something deeply satisfying. It is quick to prepare, perfect for informal dinners, and a true staple of Roman trattoria cooking.
Jump to:
Ingredients
Prep Time: 15 Min | Cook Time: 10 Min | Servings: 4
- 350 g (12 0z) Penne rigate
- 1 clove of garlic
- 400 g (~1 pound) fresh tomato pulp or canned San Marzano tomatoes
- 2 or 3 fresh red hot chilli peppers or dried red hot chili pepper
- 4 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh parsley
- Salt, to taste
- Grated Pecorino Romano, to taste (optional)
Instructions
Step 1) - If using fresh tomatoes, blanch them in boiling water for 2–3 minutes, then peel off the skin.
If using canned peeled tomatoes, drain off any excess liquid, then chop them or mash them with a fork.
Step 2) - Peel the garlic clove and slightly crush it. Finely chop the chili pepper. Chop the fresh parsley either by hand or with an electric chopper and set it aside.
Step 3) - Heat some olive oil in a frying pan over low heat. Add the garlic and chili and sauté for 2–3 minutes, being careful not to let the garlic burn—it can turn bitter and ruin the sauce.
Step 4) - Add the tomatoes to the pan and season with salt. Let the sauce simmer over low heat for about 10 minutes. Before serving, remove the garlic.
Step 5) - Meanwhile, cook the penne in salted boiling water according to the package instructions (usually about 12 minutes). Drain when al dente.
Step 6) - Add the drained pasta to the arrabbiata sauce and stir well. Sprinkle with chopped parsley and, if desired, top with grated Pecorino Romano cheese. Serve immediately.
Storage
We recommend eating Penne all'Arrabbiata immediately after preparation.
If they are left over, they can be stored for 1 day in the refrigerator. Reheat in microwave or pan by adding a drizzle of oil and a little water.
Tips
The traditional recipe for Penne all'Arrabbiata calls for simple and wholesome ingredients. The fact remains that it's essential to follow some small steps to make it the best arrabbiata sauce ever. So, let's have a look at some tricks and tips!
Type of Tomatoes
The authentic recipe for arrabbiata sauce calls for peeled tomatoes. Of course, it is best made at home with fresh tomatoes.
The best tomatoes for this spicy tomato pasta recipe are San Marzano, Ramato or ripe Casalino tomatoes.
Simply soak the tomatoes for two minutes in lightly salted boiling water. The time it takes to easily peel off the skin.
In summer, when the tomatoes are ripe and flavorful, fresh tomatoes are the best choice.
For the rest of the year, however, canned San Marzano peeled tomatoes are also fine and should never be missing in your pantry.
Hot Chili Pepper: Fresh vs Dried
We recommend that you use fresh hot pepper. Fresh chili gives the sauce a special flavor that dried chili does not have.
Doses are approximate. In fact, they depend on the quality of the chili and each person's taste.
Chili, on the other hand, is the key ingredient in this recipe.
Consider that the dish should be on average spicier than other preparations that involve chili.
Those who like a spicier flavor can also add a green chili, which is usually much stronger. Or add fresh sliced chili to the dish.
Pasta: Le Penne
Although in theory Arrabbiata sauce can season any type of pasta, tradition wants only short pasta.
Arrabbiata is traditionally paired almost exclusively with Penne Rigate.
The Penne format started as a particular variation of macaroni. Their name comes from the shape that resembles that of fountain pen nibs.
In 1865 a penne-cutting machine was invented in Genoa that could slice the pasta diagonally without crumbling it. From then on this pasta was a great success.
To make the best penne all'arrabbiata recipe, you must cook the penne strictly al dente.
Curiosities
The name "Arrabbiata" means "angry." Tradition has it that this comes from the fact that eating a dish of this pasta turns one red in the face as if in anger.
It is the presence of the abundant chili pepper, a natural dilating vessel, that ignites the characteristic redness of the face when tasting this delicacy.
Penne all'Arrabbiata is part of Italian popular culture. Everyone has known and enjoyed this homemade recipe for generations. This recipe is also featured in many unforgettable Italian films.
For example, Marco Ferreri's "La grande Abbuffata", in which would-be suicides Mastroianni and Tognazzi, tired of their monotonous lives, decide to stuff themselves with Penne all'Arrabbiata.
This recipe is also featured in Fellini's famous film "Roma" and in Verdone's funny comedy "Sette Chili in Sette Giorni".
In Italy it's popular to cook Penne all'Arrabbiata at dinners with friends because they are very tasty and easy to make. That's why this recipe has become a symbol of cheerfulness and conviviality.
More Traditional Roman Recipes To Try
- Pasta alla Checca
- Pasta alla Zozzona
- Saltimbocca alla Romana
- Carciofi alla Romana
- Gnocchi alla Romana
Origins
Pasta all'Arrabbiata seems to have originated in the hamlet of Ponte Rosso in the municipality of Castel Sant'Angelo, in the province of Rieti, and then spread to the rest of Lazio and throughout Italy.
In this small town every year in August there are village festivals dedicated to Penne all'Arrabbiata.
Recipe Card
Roman Penne all'Arrabbiata Recipe
Ingredients
- 350 g penne rigate pasta - 12 oz
- 1 garlic clove
- 400 g fresh tomato pulp or canned San Marzano tomatoes - ~1 pound
- 2 fresh red hot chilli peppers or dried red hot chili pepper
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh chopped parsley
- salt - to taste
- grated Pecorino Romano cheese - to taste (optional)
Instructions
- If using fresh tomatoes, soak them in boiling water for 2-3 minutes and then remove the skin.
- If using canned peeled tomatoes, place them in a dish and drain off excess liquid. Cut the tomatoes or mash them with a fork.
- Peel and crush the garlic clove a little. Chop the chili pepper. Chop the fresh parsley by hand or with an electric chopper and set aside.
- In a frying pan, sauté chopped garlic and chilies in oil for 2-3 minutes over low heat, taking care that it does not burn. The bitter taste of burnt garlic will spoil the sauce.
- Add the tomato and season with salt. Still over low heat, cook the tomato sauce for about 10 minutes. Finally remove the garlic.
- Meanwhile, cook the penne in salted water according to the time indicated on the package (usually around 12 minutes). Drain them when al dente.
- Place the pasta in the arrabbiata sauce and stir. Add chopped parsley and serve with a sprinkling of grated Pecorino Romano cheese on top (optional).
Cherine says
My family loved this! I followed as directed, using 1 chili pepper and the pecorino romano. It was fresh, easy, and delicious. The heat was on point and I. Paired with a full bodied dry red, a sweet Italian sausage, and sautéed onions, fennel, and peppers. Definitely a keeper. Thank you for sharing this recipe!