“Without the chilli, it’s just another boring tomato pasta. With the chilli, it’s something else!” – Nagi Maehashi from RecipeTin Eats, on Penne all’Arrabbiata, as quoted in today’s recipe video. 😂
Penne all’Arrabbiata
So, I am not sure that one line summary of today’s recipe will go anywhere beyond my little corner of the internet. But that is my articulate description of the greatness that is Penne all’Arrabbiata! Simple made interesting with a good kick of chilli and healthy dose of garlic. The Italians know a thing or two about making simple pastas great!
By way of background, “Arrabbiata” means “angry” in Italian. So this pasta is said to be named as such in reference to its fiery nature!
But fear not. Yes, this is a pasta that is meant to be spicy. But it’s fundamentally a great tomato pasta that you can make as spicy as you’d like. Or not. It’s easy to adjust – just make the sauce with less chilli to start with. Taste it during the simmer time. Add more if you’re feeling bold!
Ingredients in Penne all’Arrabbiata
Arrabbiata sauce can be made with either fresh or dried chillies. Dried is obviously more convenient, but I really like the extra flavour fresh chilli brings to the sauce so I’ve used a combination of both. Also, two of my go-to Italian recipe sources both use fresh chillis.
Feel free to double up on either options!
Cayenne pepper – The larger the chilli, the less spicy they are! So cayenne peppers are not super spicy. Though, I do like to keep the seeds in for an extra zing of spiciness (the seeds is where most of the spiciness is). Feel free to de-seed if you prefer, or just use dried chillis (see note above photo for why I use fresh and dried).
Feel brave? Use Birds Eye or Thai chillies instead! They pack more spiciness than cayenne peppers.
Dried red chillis – These have a warm earthiness that fresh chillis do not. Sauteing with garlic brings out the toasty flavour as well as the spiciness.
Pasta type – Traditionally made with penne, though ziti is a direct replacement (it’s penne with a smooth surface). Though really, you can make this with any short or long pasta.
Canned crushed tomato – To be authentic, use whole peeled tomatoes (canned) and mash them up with a fork. For convenience, I use crushed tomatoes!
Sourness note: Not all canned tomatoes are created equal! Economical brands tend to be more sour. Take the edge off with ½ teaspoon of sugar.
Garlic – 3 cloves! Arrabiata sauce is meant to have a nice hit of garlic flavour.
Parmesan – For serving.
Parsley – For optional garnish.
How to make Arrabbiata Sauce
This simple pasta sauce 15 minutes simmering time to breakdown the tomatoes and make the flavours meld. Don’t shortcut it – you’ll rob yourself of flavour!
Finely mince the cayenne pepper with the seeds in. (See note in the ingredients section about seeds and spiciness)
Sauté garlic and chilli – Use a pot large enough to toss the pasta with the sauce. Heat the oil over medium heat, then stir the garlic for just 10 seconds. Add cayenne and chilli flakes, then cook for 1 minute, or until garlic is light golden.
Simmer – Add tomato, salt and pepper. Rinse out the tomato cans with a bit of water and add that in too. Then simmer the sauce gently for 15 minutes until it thickens.
Save water for sauce – While the sauce is cooking, cook the pasta per packet directions in salted pasta cooking water. Just before draining, give the pot a big stir (to agitate the starch* in the pasta) then scoop out 1 cup of the water. Then drain the pasta.
* The starch in the pasta cooking water helps the pasta sauce thicken so it clings to the pasta better.
Toss – Add the pasta into the sauce along with 1/2 cup of the pasta cooking water. Toss well (still on the stove) until the sauce coats the pasta and is no longer pooled in the base of the pot. Use extra pasta cooking water if needed, to loosen.
Serve – Dinnertime! Divide between bowls and serve immediately with parmesan and parsley, if using.
Oh the possibilities!
I’ve kept today’s recipe traditional with no add-ins, delicious as is.
But this recipe is an excellent blank canvas for add-ins of choice. Think – cooked shredded chicken, ham bits, olives (puttanesca-ish!), artichokes, sun dried tomatoes, other leftover cooked vegetables (or sauté from raw). Drop in some raw prawns/shrimp for the last few minutes cook time or some pieces of fish.
As with all pasta recipes, be sure to have everyone lined up ready to eat as you’re dishing it out so it’s at its slick, juicy, sauciness best. Pass freshly grated parmesan at the table, and top it with a pinch of parsley if you’re feeling fancy.
Enjoy! – Nagi
Watch how to make it
Made Arrabbiata Sauce – and got a free facial!
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Penne all’Arrabbiata (spicy tomato pasta)
Ingredients
- 400g/ 14oz penne or ziti , or other pasta of choice (short or long)
- 1 tbsp cooking / kosher salt , for cooking pasta
Arrabiata sauce:
- 4 tbsp extra virgin olive oil
- 3 garlic cloves , finely minced
- 1 red cayenne pepper chilli , finely chopped (with seeds) (Note 2)
- 1/2 tsp chilli flakes (red pepper flakes)
- 800g / 28 oz canned crushed tomato
- 1 1/4 tsp cooking / kosher salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar , only if needed (Note 3)
Serving:
- parmesan , finely grated
- 2 tsp finely chopped parsley , optional
Instructions
- Sauté – Heat oil in a large pot over medium heat. Add garlic and stir for 10 seconds. Add cayenne and chilli flakes. Cook for 1 minute, or until garlic is light golden.
- Add tomato, salt and pepper. Rinse out the tomato cans with the water and add into the pot.
- Simmer – Turn up the heat to high, stir, then once it comes to a simmer, turn back down to medium heat and simmer for 15 minutes. (Taste check at 10 min – if sour, add the sugar.)
- Cook pasta – Meanwhile, bring a large pot of water to the boil with the 1 tablespoon of salt. Add pasta and cook per packet directions.
- Save water – Just before draining, give the pot a big stir (to agitate the starch) then scoop out 1 cup of the water and set aside. (Note 4) Drain pasta.
- Toss – Add pasta into the sauce along with 1/2 cup of the pasta cooking water. Toss well (still on the stove) until the pasta is coated with the pasta sauce. Use extra pasta cooking water if needed, to loosen.
- Serve – Divide between bowls and serve immediately with parmesan and parsley, if using.
Recipe Notes:
Nutrition Information:
Life of Dozer
Nowhere to be seen when I’m sautéing the chilli (the fumes tickle his nose) but he waddles over when it’s done. But – no spicy pasta for Dozer! Can you imagine the mess I’d have to deal with. 😂
I am 12 and had a go at this recipe. It is so EASY to make and delicious. I 100% recommend this recipe.😋⭐⭐⭐⭐⭐
Nice and easy to make, went down well with all. Definitely going on rotation 👍
Nagi is the best.forget the rest when it comes to pasta!
Simple tasty recipe, I used mutti tomatoes but I think I added too much water, so had to simmer down a little longer just used cayenne pepper to taste and a few pepper flakes, (ran out) added a few chopped olives. A very good recipe for those nights you need a quick flavourful store cupboard meal. Hubby added roast chicken to his dish..
Just made this dish for my wife. Simple and easy. Tastes great.
Andrew G
CDMX
Me encantó la receta. La hice con tomates frescos quitándoles la piel y resultó una salsa fresca y deliciosa! Gracias!!
Husband cooked this tonight and it was delicious!
Could easily add any leftover protein if wanted, the addition of Parmesan and fresh parsley was lovely.
This was ridiculously easy and so so tasty! Dinner was on the table in 30mins, this is definitely a winner!
I added pan fried garlic mushrooms and corn kernels just for some variety, the sweetness of the corn contrasted the chilli.
Thank you Nagi!
Delicious sauce. I didn’t have a fresh chili so I used a drop of ground cayenne and dried chili flakes. Everything I’ve made from this site has turned out well! It’s one of the few that has become a go-to source for me.
Fab. on regular rotation at our place. usually only need a trip to the supermarket to get the cayenne pepper. I add meatballs (usu have some in the freezer) dinner’s ready in a flash
Didn’t see note about how much empty tomato can to add and I added another 800ml. Oops
I don’t understand why this is so good when it is so simple! But it is SO good! I pan fried some leftover chicken breast to caramelised but half cooked and mixed it through to cook fully at the end. Yummy.
Delicious !
Quick and easy but I did reduce the salt amount to 1 teaspoon in pasta water and 1/2 teaspoon in sauce . Perfect
Melanie: Try using the Mutti brand of tomatoes. They are the best Italian tomatoes I have ever used and make a great arrabbiata. It’s what I use in my recipes 😀
Love this
Hi Nagi, I would love to know what brand of crushed tomatoes you use in the Arrabbiata sauce…I really believe good tomatoes can make all the difference..thanks you 🙂
Hi Nagi, just wondering if I can leave out the cayenne pepper/chilli flakes altogether please? Either will cause gut issues for me unfortunately.
Lorraine: It’s called SPICY pasta.
Why not try one of Nagi’s other non-spicy pasta recipes?? Here is a good one:
https://fast-enhancement.today/tomato-bacon-pasta/#wprm-recipe-container-21522%3C/a%3E%3C/p%3E
Ok so this was a good easy one….an I really don’t like HOT tasting foods….So your tips on toning it down…..Goood….:)
I can’t wait to try this pasta dish! I love the new video format, but I love the others also. I still say you can’t please everyone, so please yourself. We follow you so closely because of your sweet personality, great recipes, and last but not least, Dozer! The “nostalgic photo” of Dozer is perfect. How much fish did you have to feed those Gulls for their cameo appearance in the photo? What an artistic photo shoot.
Love Penne Arrabiatta! I made this the other night and it was delicious. I added chorizo (which wasn’t too smokey as I did not want it to over power the dish) as my partner wanted some meat in the dish. Will make again!