🌶️ Penne all'arrabbiata
Penne all'arrabbiata is penne in a fiery tomato sauce cooked with garlic and dried chili, finished with chopped parsley. 'Arrabbiata' means 'angry' in Italian, a nod to the heat of the chili. The sauce is simple, tangy and spicy, and the dish is served hot as a first course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 360 g penne
- 400 g canned peeled tomatoes, crushed
- 3 garlic cloves, sliced
- 1–2 dried chilies, crumbled
- 2 tbsp olive oil
- Fresh parsley, chopped
- Salt
Method
- Cook the penne in salted water until al dente.
- Warm the oil with the garlic and chili over low heat for 2 minutes without browning.
- Add the tomatoes and a pinch of salt and simmer for 15 minutes until thickened.
- Toss the drained penne in the sauce for 1 minute.
- Sprinkle with parsley and serve.
How to make it lighter
- Cut the oil to 1 tbsp — 1 tbsp ≈ 120 kcal.
- Add sautéed zucchini or peppers to the sauce for more volume.
- Weigh 80 g dry pasta per person for a standard portion.
History
Arrabbiata is a Roman dish from the Lazio region and a classic of the city's trattorias. Its spare ingredient list makes it one of the most widely cooked pasta sauces in Italy today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →