Penne all’Arrabbiata (Spicy Tomato and Chilli Pasta)
Why this recipe works
- Bold chilli heat: Briefly warming the chilli flakes in olive oil spreads their heat evenly through the tomato sauce.
- Simple, layered sauce: Garlic, tomatoes, chilli and olive oil create a sharp, savoury sauce without needing a long simmer.
- Fast weeknight pasta: The sauce cooks while the pasta water comes to the boil, keeping the whole dish comfortably under 30 minutes.
Get the most out of this recipe
Adjust the heat
- For gentler heat: Use fewer chilli flakes and add them gradually, tasting the sauce once it has simmered.
- For extra heat: Add a little more chilli to the oil at the start so the spice infuses the whole sauce.
Authenticity notes
- Roman simplicity: Arrabbiata is known for its spare Roman style: tomato, garlic, chilli, olive oil and pasta rather than a heavily enriched sauce.
- Tossed, not spooned over: Finishing the penne in the sauce helps it cling to the pasta and gives the dish its glossy, integrated texture.
Common mistakes
- Do not brown the garlic: Cook the garlic gently until fragrant only; browned garlic can make the sauce taste harsh and bitter.
- Keep the pasta al dente: The penne cooks for another minute in the sauce, so draining it while still firm prevents a soft finish.
- Loosen only if needed: If the sauce tightens after tossing, add a small splash of pasta water and toss again until glossy.
Make-ahead tips
- Make the sauce ahead: The tomato and chilli sauce can be cooked in advance and reheated gently before adding freshly cooked pasta.
- Best served freshly tossed: For the best texture, cook the penne just before serving rather than storing it already mixed with the sauce.
- Reheat gently: Warm leftovers over a low heat with a splash of water, stirring often to bring back the glossy coating.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Meanwhile, finely slice the garlic and finely chop the fresh parsley.
- Warm the extra virgin olive oil in a saucepan over a low to medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant but not coloured, then stir in the chilli flakes for 10 seconds.
- Tip in the canned chopped tomatoes, then add the remaining 0.5 tsp fine sea salt and the black pepper. Simmer gently for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly and the oil looks glossy on top.
- Cook the penne in the boiling salted water until al dente, following the packet timing. Drain well, reserving a small splash of the cooking water in the pot if you need it to loosen the sauce.
- Add the drained penne to the sauce and toss over a medium heat for 1 minute until every piece is coated and the pasta looks glossy. Stir through most of the parsley, then scatter the rest on top and serve straight away.
Recipe notes
Tips
- Keep the heat low when cooking the garlic so it turns fragrant without browning, which can make the sauce taste bitter.
- If the sauce looks too thick after adding the pasta, loosen it with a tablespoon or two of the reserved pasta cooking water and toss again.
Substitutions
- Replace Fresh parsley with Fresh basil for a softer, sweeter herbal finish.
- Replace Chili flakes with Smoked hot paprika for a gentler heat and a smoky edge.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat in a saucepan over a low heat with a splash of water until piping hot, stirring often to keep the sauce glossy.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Wheat
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