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's 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 tomatoes, garlic, and hot red chili pepper, the sauce is vibrant, intense, and full of character. Pecorino Romano is sometimes added at the table, although many versions are served without cheese to keep the focus on tomato, garlic, and chili.
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
- How to Make Penne all'Arrabbiata
- Fresh or Canned Tomatoes for Arrabbiata Sauce?
- Tips for Perfect Penne all'Arrabbiata
- How Spicy Should Arrabbiata Sauce Be?
- Variations
- How to Serve Penne all'Arrabbiata
- Storage
- Why Is It Called Arrabbiata? Origins and Meaning
- More Traditional Roman Recipes
- Recipe Card
Ingredients
Prep Time: 15 Min | Cook Time: 15 Min | Servings: 4
- 350 g (12 oz) penne rigate
- 400 g (14 oz) whole peeled tomatoes, preferably San Marzano, fresh or canned
- 4 tablespoons extra virgin olive oil
- 1 garlic clove
- 1–2 fresh red chili peppers, or dried red chili flakes to taste
- 2 tablespoons fresh parsley, finely chopped
- Fine salt, to taste
- Grated Pecorino Romano, optional, for serving
How to Make Penne all'Arrabbiata
Step 1) - If using fresh tomatoes, blanch them in boiling water for 2 to 3 minutes, then peel off the skins and cut the tomatoes into small pieces.
If using canned whole peeled tomatoes, drain off some of the excess liquid, then chop them or crush them coarsely with a fork.
Step 2) - Peel and lightly crush the garlic clove. Finely chop the fresh chili pepper and parsley, keeping the parsley aside for later.
Step 3) - Heat the extra virgin olive oil in a large skillet over low to medium-low heat. Add the garlic and chili and sauté gently for about 1 to 2 minutes, until fragrant. Do not let the garlic brown.
Step 4) - Add the crushed tomatoes and season with salt. Simmer uncovered over medium-low heat for about 10 minutes, stirring occasionally. Remove the garlic clove before adding the pasta.
Step 5) - Meanwhile, cook the penne rigate in a large pot of salted boiling water until al dente, following the package instructions. Before draining, reserve about ½ cup (120 ml) of pasta cooking water.
Step 6) - Transfer the penne directly to the skillet with the arrabbiata sauce. Toss over medium heat for about 1 minute, adding a small splash of reserved pasta water if necessary.
Turn off the heat, add the chopped parsley, and serve immediately. Add grated Pecorino Romano at the table, if desired.
Fresh or Canned Tomatoes for Arrabbiata Sauce?
Both fresh tomatoes and canned whole peeled tomatoes work well for Penne all’Arrabbiata.
When tomatoes are in season, fully ripe fresh tomatoes give the sauce a lighter, brighter flavor. Blanch them briefly in boiling water, remove the skins, then cut the pulp into small pieces before adding it to the pan.
For the rest of the year, good-quality canned whole peeled tomatoes, preferably San Marzano, are an excellent and convenient choice. Crush them coarsely with a fork or chop them before cooking to keep the sauce slightly rustic.
Whichever option you choose, avoid very watery or bland tomatoes. Arrabbiata has only a few ingredients, so the quality of the tomato has a noticeable effect on the final flavor.
Tips for Perfect Penne all'Arrabbiata
Control the heat. The chili pepper should make the sauce distinctly spicy, but not so hot that it covers the flavor of the tomatoes. Start with less and add more if needed, especially if you are using a very hot variety.
Cook the garlic gently. Sauté it over low to medium-low heat just until fragrant. If it browns too much, it can make the sauce taste bitter.
Keep the tomatoes slightly rustic. Whether you use fresh or canned whole peeled tomatoes, chop or crush them rather than blending them completely. Arrabbiata is especially good with a little texture.
Don’t overcook the sauce. About 10 minutes of simmering is usually enough. The tomato should remain bright and fresh-tasting rather than becoming overly reduced.
Cook the penne al dente. Drain them just before they reach the perfect texture, then finish cooking for the last minute directly in the arrabbiata sauce.
Reserve some pasta water. A small splash helps the sauce coat the ridged penne evenly and brings the pasta and tomato sauce together.
Add parsley at the end. Fresh parsley keeps its color and aroma when added after the pasta has been tossed with the sauce.
Use Pecorino sparingly, if at all. Pecorino Romano adds a savory, salty note, but the defining flavors of Arrabbiata should remain tomato, garlic, and chili pepper.
How Spicy Should Arrabbiata Sauce Be?
Arrabbiata sauce should be noticeably spicy, but the chili should not completely overpower the flavor of the tomatoes, garlic, and olive oil.
The exact level of heat depends on the type of chili pepper you use. Fresh red chilies can vary greatly in intensity, so it's better to start with a smaller amount and add more if needed.
For a moderately spicy sauce, use 1 fresh red chili pepper. For a hotter Arrabbiata, use 2, or add a pinch of dried red pepper flakes.
The goal is to create a sauce with a clear, lingering heat rather than an extreme level of spiciness.
Variations
Traditional Penne all’Arrabbiata is a very simple recipe, so the best variations are small changes that preserve its characteristic combination of tomato, garlic, and chili pepper.
- Extra-Spicy Arrabbiata. Increase the amount of fresh chili pepper or add a pinch of dried red pepper flakes for a stronger, more lingering heat.
- With Pecorino Romano. Sprinkle a small amount of freshly grated Pecorino Romano over the pasta just before serving. It adds a savory, salty note and slightly softens the heat of the chili.
- With Different Pasta Shapes. Penne rigate are the classic choice because their ridged surface holds the sauce especially well. However, rigatoni, mezze maniche, or spaghetti can also be used.
- With Dried Chili Pepper. If fresh red chili peppers are not available, use dried chili flakes instead. Add them to the oil with the garlic and adjust the quantity according to your preferred level of heat.
How to Serve Penne all'Arrabbiata
Penne all’Arrabbiata should be served immediately, while the pasta is still hot and al dente.
Finish with a little chopped fresh parsley and, if you like, a small amount of grated Pecorino Romano. The cheese is optional: many people prefer Arrabbiata without it so the tomato, garlic, and chili remain the dominant flavors.
Because the sauce is already bold and spicy, it is best served as a simple first course. A light side dish, such as a green salad or grilled vegetables, is enough to complete the meal.
Avoid adding too many extra toppings or herbs: Arrabbiata is at its best when its few ingredients remain clearly recognizable.
Storage
Penne all’Arrabbiata are best enjoyed immediately after cooking, while the pasta is still al dente and the sauce is hot and flavorful.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a small splash of water, or in the microwave. The pasta may become slightly softer after reheating.
I don’t recommend freezing the finished pasta, as the texture of the penne can deteriorate after thawing.
Make the Arrabbiata Sauce Ahead
The sauce itself can be prepared in advance. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 to 4 days.
For longer storage, freeze the sauce in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator, then reheat gently before tossing with freshly cooked penne.
Why Is It Called Arrabbiata? Origins and Meaning
The name “Arrabbiata” comes from the Italian word arrabbiato, meaning “angry.” In Roman cooking, all’arrabbiata refers to a preparation with a particularly bold and spicy flavor, especially because of the generous use of chili pepper.
According to the most popular explanation, the name refers to the effect of the chili: after a few spicy bites, your face may turn red, just like someone who is angry.
Penne all’Arrabbiata are a specialty of Rome and the Lazio region, although the exact origin of the dish is difficult to trace. Its combination of inexpensive, everyday ingredients — tomatoes, garlic, olive oil, and chili pepper — reflects the straightforward character of traditional Roman home cooking.
Penne all’Arrabbiata in Italian Popular Culture
Penne all’Arrabbiata have become so closely associated with Roman cooking that they have also appeared in several famous Italian films, including Federico Fellini’s Roma (1972), Marco Ferreri’s La grande abbuffata (1973), and Sette chili in sette giorni (1986).
The scene in Sette chili in sette giorni is particularly memorable: when Renato Pozzetto asks whether they should use spaghetti or penne, Carlo Verdone insists that they must be penne because, after all, they are Penne all’Arrabbiata.
Simple, inexpensive, quick to prepare, and unmistakably spicy, Penne all’Arrabbiata have long been associated in Italy with informal meals and convivial dinners with friends.
More Traditional Roman Recipes
If you enjoyed Penne all’Arrabbiata, discover more traditional recipes from Rome and the Lazio region, from simple pasta dishes to classic main courses and side dishes.
- Pasta alla Checca
- Pasta alla Zozzona
- Saltimbocca alla Romana
- Carciofi alla Romana
- Gnocchi alla Romana
Recipe Card
Penne all'Arrabbiata (Italian Spicy Tomato Pasta)
Ingredients
- 350 g penne rigate - 12 oz
- 400 g whole peeled tomatoes - 14 oz, preferably San Marzano, fresh or canned
- 4 tablespoons extra virgin olive oil
- 1 garlic clove
- 1-2 fresh red chilli peppers or dried red chili flakes - to taste
- 2 tablespoons fresh parsley - finely chopped
- fine salt - to taste
- grated Pecorino Romano - optional, for serving
Instructions
- If using fresh tomatoes, blanch them in boiling water for 2 to 3 minutes, then peel off the skins and cut the tomatoes into small pieces.If using canned whole peeled tomatoes, drain off some of the excess liquid, then chop them or crush them coarsely with a fork.
- Peel and lightly crush the garlic clove. Finely chop the fresh chili pepper and parsley, keeping the parsley aside for later.
- Heat the extra virgin olive oil in a large skillet over low to medium-low heat. Add the garlic and chili and sauté gently for about 1 to 2 minutes, until fragrant. Do not let the garlic brown.
- Add the crushed tomatoes and season with salt. Simmer uncovered over medium-low heat for about 10 minutes, stirring occasionally. Remove the garlic clove before adding the pasta.
- Meanwhile, cook the penne rigate in a large pot of salted boiling water until al dente, following the package instructions. Before draining, reserve about ½ cup (120 ml) of pasta cooking water.
- Transfer the penne directly to the skillet with the arrabbiata sauce. Toss over medium heat for about 1 minute, adding a small splash of reserved pasta water if necessary.
- Turn off the heat, add the chopped parsley, and serve immediately. Add grated Pecorino Romano at the table, if desired.
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!