Penne all'arrabbiata

Name: Penne all'arrabbiata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Penne Rigate pasta 0.75 lb; Peeled tomatoes drained 0.75 lb; Garlic 1 clove; Dried chili pepper small 3; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste

it es br de fr

Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4
Cost: Very low

PRESENTATION

Deep-red color and those bold, spicy aromas make Penne all’arrabbiata stand out right away—definitely a family favorite for anyone who loves a little excitement with their pasta night. It’s all about the heat here, with the classic combination of spicy tomato sauce and Italian penne pasta, letting the rich flavors of Italy shine in every bite. This one really delivers a great kick without feeling overwhelming...kids who like spicy food enjoy the fun, grownups love the real depth. Game nights, casual Sundays, or busy weeknights—this Penne all’arrabbiata recipe fits right in, bright and inviting on the table, the kind of pasta dish that draws everyone back for seconds. What most home cooks like is how it hits that perfect balance: bright, zesty sauce over tender noodles, always looking nice (those pops of red!)—while the heat keeps things interesting for the whole group.

Families really appreciate the fast, simple vibe of this spicy pasta, since it turns tough days into something pretty DELICIOUS (especially after long work hours or busy school nights). Toss it out on a big platter, add extra parmesan or even a squeeze of lemon—great flexibility whether you keep it classic or add your personal family twist. Works for last-minute gatherings, birthday celebrations, movie nights...or just when everyone wants something good and reliable that feels like a treat. Crowd-pleasers like this don’t need much fancy extra stuff—garlic bread, little green salad, maybe a splash of olive oil, and you’re set. Home cooks love that real-deal arrabbiata sauce flavor, since every forkful gives you something nice—not just spice, but a ton of satisfying taste that keeps people smiling. For folks wanting something quick and easy (but also different from the usual), Italian penne pasta with that classic heat works every single time—families, pasta fans, and spice lovers all find something to like.

How to prepare Penne all'arrabbiata

To make penne all’arrabbiata, start by draining the peeled tomatoes. Transfer them to a bowl 1 and crush them with a fork 2 to break them up 3.

Next, crumble the dried chili 4. Place a pot full of water, salted to taste, on the stove to cook the pasta. Meanwhile, pour a drizzle of oil 5 into a pan and add the peeled garlic clove 6.

Now add the chili 7 and fry it lightly over low heat 8, then add the tomatoes 9.

Stir 10 it and add salt to taste 11. Cover the pan with a lid 12 and let this sauce cook for around 12 minutes, stirring every so often.

When the sauce is nearly ready, put the pasta on to cook as well. Cook it al dente, following the cooking times stated on the packaging 13. Once 12 minutes have passed, take the lid off the pan 14 and remove the garlic 15.

Drain the pasta and pour it directly into the sauce 16. Heat through for a minute 17, adding some of the cooking water if necessary 18, then turn off the heat.

Add the chopped parsley 19, stir once more 20, and serve your penne all'arrabbiata while still hot 21.

Storage

We recommend eating the penne all’arrabbiata as soon as you’ve made it. Alternatively, you can keep it for one day in the fridge.

Tips

Use fresh chili instead of dried and garnish every plate with Pecorino Romano cheese!

For the translation of some texts, artificial intelligence tools may have been used.

Penne all'arrabbiata

PRESENTATION

How to prepare Penne all'arrabbiata

Storage

Tips

RELATED RECIPES