Penne arrabbiata

Penne arrabbiata

15 min
Discover the bold flavours of Italy with our penne arrabbiata, a classic dish that blends simple, traditional ingredients with a lively chilli kick. Each bite delivers the full-bodied flavour of the Lazio region, inspiring the fiery name of the sauce. This recipe brings together perfectly cooked penne and a spicy tomato sauce enriched with garlic and oregano. Topped with white cheese and fresh basil, it will satisfy your taste buds and add Italian flair to your meals. We will show you how it is done.
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Instructions

  • Cook the pasta in lightly salted water for one minute less than stated in the packet instructions. Reserve ½ cup (125 ml) of the pasta water.
  • Slice onion and crush garlic.
  • Heat a frying pan and add olive oil.
  • Fry onion, garlic, oregano, chilli flakes, and tomato purée for a few minutes.
  • Add passata, pasta, and pasta water. Mix everything well together and bring to a boil for about 1 minute.
  • Season to taste with salt, pepper, and a bit of sugar.
  • Serve with white cheese and fresh basil.
Enjoy!

FAQ: Questions about penne arrabbiata

If this is your first time making penne arrabbiata, you probably have a few questions before you get started. Luckily, we have you covered and have provided helpful answers to commonly asked questions.

What is penne arrabbiata?
Penne arrabbiata is a spicy Italian dish made with penne pasta, a tomato-based sauce, and red chilli peppers. The sauce typically includes garlic, tomatoes, and olive oil and is often enhanced with herbs such as parsley or basil. "Arrabbiata" means "angry" in Italian, referring to the heat of the chilli used in the sauce.
Can I use fresh tomatoes instead of passata? 
Absolutely, fresh tomatoes can be an excellent substitute for passata. First, blanch the tomatoes in boiling water for a minute to loosen their skins, then quickly move them to ice water. Peel off the skins, and then, depending on your preference, you can either blend the tomatoes to create a smooth purée or chop them finely for a more textured penne arrabbiata sauce.
How can I ensure the sauce clings well to the pasta?
To ensure that the sauce adheres to the pasta, use the starchy pasta water. After cooking your pasta, reserve some of the water before draining, and mix it into your sauce. The starches released by the pasta act as a natural thickener, helping the sauce cling better to the pasta.

Ingredients

Penne pasta
500 g
Large onion
1
Garlic clove
1
Olive oil
20 g
Dried oregano
1 tsp
Chilli flakes
1 tsp
Tomato purée
1 tbsp
Tomato passata
400 ml
Salt to taste
Freshly ground pepper to taste
Sugar to taste
To serve
Apetina® 50% Less Fat Original White Cheese
Fresh basil leaves, if desired

Tips: Make a tasty penne arrabbiata

Learn to make a definitive penne arrabbiata with our tips. Keep on reading to find out more.

Make the sauce ahead of time

The sauce can be made ahead of time and stored in the refrigerator for up to three days or in the freezer for up to a month. This makes it easy to whip up a quick dinner on busy nights. You can just heat up the sauce and cook some penne pasta to mix into it.

Let the sauce simmer longer

If you have extra time, let the sauce simmer a bit longer to give it a more aromatic flavour. Begin by frying onion, garlic, oregano, and chilli flakes in olive oil. This step releases their aromatic oils, preparing the base for your sauce. Then add tomato purée, passata, salt, pepper, and water. Let it simmer until it thickens.

Storing your leftovers

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much.

Try a spicy penne arrabbiata

Sometimes, the simplest dishes are indeed the best, and this penne arrabbiata recipe falls exactly into that category. The fiery Italian classic will dazzle your dinner table with its simple yet prominent flavours, all ready in just 15 minutes. The dish combines the satisfying bite of al dente penne with a spicy tomato sauce that packs a surprising punch. Topped with creamy white cheese and fresh basil, each forkful offers a balance of spicy, savoury, and fresh flavours that are sure to delight any palate.

Smooth tomato sauce with a fiery kick

For those who lean into the thrill of a spicy meal, the tomato sauce is an adventure in itself. Far from the mellow tomato sauces you might be accustomed to, this sauce stirs up the senses with a bold, fiery kick that is both invigorating and deeply satisfying. The texture is smooth and velvety, the flavour intense, with just enough heat to assert its presence without overwhelming the meal. Making it is surprisingly simple, with just onions, garlic, tomato purée, passata, and a spirited dose of chilli flakes.

We have many more pasta recipes for you to try. If you like spicy food, try our Buffalo chicken mac and cheese. For more classic dishes, try chicken fettuccine Alfredo and pasta carbonara.

A classic Italian tomato sauce with a hot-headed history

Originating from the Lazio region, particularly Rome, arrabbiata sauce, or "Sugo all'arrabbiata" in Italian, translates to "angry sauce." The name is a nod to the spiciness of the sauce, which is said to make one's face turn red, much like the expression of anger. This vivid imagery captures the essence of the sauce – fiery and bold.

Tomatoes are a staple in many Italian dishes, and when combined with ingredients like garlic, olive oil, and chilli, they result in a simple sauce that can ignite the taste buds like no other. It is typically paired with penne pasta to make penne all'arrabbiata.

Experiment with the recipe

If you do not like your arrabbiata sauce too spicy, you can easily adjust the heat. Add a small amount of chilli flakes, then taste and add more as needed while the sauce simmers. This way, you can control the spice level to suit your taste.

To deepen the flavour of your penne arrabbiata, start by gently frying the garlic and chilli flakes. This step, known as 'soffritto', is a classic cooking method that releases the aromatic oils from the garlic and chilli, creating a flavourful base for the sauce. As the garlic turns golden and the chilli begins to sizzle, their combined scents contribute to a rich and aromatic sauce.

Feel free to use various pasta shapes for the arrabbiata sauce. Though penne is traditionally used, alternatives such as spaghetti or ziti are equally good as they hold the sauce really well.

For a more filling meal, try adding proteins such as chicken, shrimp, or meatballs. For a vegetarian twist, grilled vegetables such as courgette or peppers are great choices.