Penne all’Arrabbiata

Penne all’Arrabbiata, which means “angry” in Italian, is a traditional dish from
the Lazio region of Italy—Rome, more specifically. In this dish, penne is tossed
with a spicy sauce and served with fresh parsley. So simple and so delicious!

Servings: 6

Author:

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Course:

Main Course

Cuisine:

Italian

Keywords:

Pasta Spicy pasta Spicy tomato sauce Arrabbiata

Instructions

1 Heat the olive oil in a large skillet over medium. Add the garlic and the fresh
chiles and cook, stirring, until the garlic has started to turn golden at the
edges; 1-2 minutes. Stir in the tomatoes, salt and pepper flakes, lower the heat
and simmer until the flavors have melded and the sauce has thickened; 15-20
minutes. Taste the sauce and add more salt if needed.
2 Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to 1
minute less than package directions for al dente. Reserve 1 cup of the pasta
water and drain.
3 Add the pasta to the sauce along with the butter, if using, and a splash of the
reserved pasta water. Let the pasta finish cooking in the sauce, adding more
pasta water as needed to loosen; 1-2 minutes. Stir in the parsley.
4 Serve with grated Pecorino Romano and more pepper flakes. Enjoy!

Penne all’Arrabbiata

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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