Italy with Amore

Penne all’Arrabbiata

Ingredients

  • 320g penne rigate
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, lightly crushed
  • 1–2 fresh red chillies, finely chopped (or 1 teaspoon dried chilli flakes), to taste
  • 500g ripe San Marzano tomatoes, peeled and diced (or canned whole San Marzano tomatoes, crushed by hand)
  • Salt, to taste
  • A small handful of fresh parsley, finely chopped
  • Freshly grated Pecorino Romano (optional, for serving)

Instructions

  1. Bring a large pot of generously salted water to a boil.
  2. Meanwhile, heat the olive oil in a large frying pan over low heat. Add the garlic and chilli, cooking gently for 2–3 minutes until the garlic is lightly golden and the oil is infused with the chilli. Take care not to let the garlic burn.
  3. Remove and discard the garlic. Add the tomatoes and a pinch of salt, then simmer over medium heat for 10–15 minutes, stirring occasionally, until the tomatoes break down into a rich, slightly thickened sauce.
  4. Cook the penne until al dente according to the package instructions. Before draining, reserve about 250ml of the pasta cooking water.
  5. Transfer the drained pasta directly to the pan with the sauce. Toss over medium heat for 1–2 minutes, adding a splash of the reserved pasta water if needed to create a glossy sauce that evenly coats the pasta.
  6. Remove the pan from the heat and stir through most of the chopped parsley.
  7. Divide among warm plates and garnish with the remaining parsley. If desired, finish with a light grating of Pecorino Romano and serve immediately.

Chef’s Tip: The name arrabbiata (“angry”) refers to the heat of the chilli, not an overpowering spiciness. The ideal sauce is bright, fresh, and balanced, with the chilli enhancing the sweetness of the tomatoes rather than overwhelming them. Use the best tomatoes you can find—because there are so few ingredients, their flavour makes all the difference.