Penne allarrabbiata spicy pasta

Standing in my tiny Rome apartment kitchen, I watched an Italian nonna across the courtyard stir a pot of red sauce. She caught me watching through the window and simply shouted peperoncino while holding up chilies. That week I learned that arrabbiata means angry, and the only thing furious about this dish is how quickly it disappears from the table.

I first made this for a dinner party during a particularly cold February. My friend Marco took one bite, reached for the wine, and declared this was exactly what his grandmother made, though he also admitted mine had more fire. The entire table went silent for five minutes straight, which I took as the highest compliment possible.

Ingredients

• 400 g (14 oz) penne rigate: The ridges are essential here, they grab onto every drop of that spicy tomato sauce
• 3 tbsp extra virgin olive oil: This becomes the flavor carrier, so use the good stuff
• 4 large garlic cloves, thinly sliced: Thin slices release flavor more evenly than mincing and wont burn as quickly
• 1 to 2 tsp red chili flakes: Start with 1 tsp, taste the sauce, then decide if you want to live dangerously
• 800 g peeled whole tomatoes, crushed: Hand crushing creates texture you cant get from pre diced tomatoes
• 1 tsp sea salt: Adjust this based on how salty your canned tomatoes already are
• 1/2 tsp freshly ground black pepper: Adds a subtle warmth behind the chili heat
• 2 tbsp fresh flat leaf parsley: Cilantro works in a pinch, but parsley is traditional for a reason

Instructions

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Boil the pasta water:

Use more salt than you think you need, it should taste like the ocean

Cook the penne:

Reserve that pasta water before draining, it is liquid gold that will save your sauce later

Warm the olive oil:

Keep the heat at medium, you want the garlic to perfume the oil not turn bitter and brown

Add garlic and chili:

Watch carefully, the moment you smell that intoxicating garlic aroma you are ready for the next step

Pour in the tomatoes:

The sauce will splutter, so stand back slightly and let it simmer into something rich and glossy

Simmer the sauce:

Stir occasionally and taste at the 12 minute mark to check if it has that perfect sweet intensity

Combine pasta and sauce:

Toss vigorously, letting the starch from the pasta marry with the tomato for a silky finish

Add pasta water:

Only if needed, a splash at a time, until every tube of penne is coated and glossy

Finish with parsley:

That fresh hit of green cuts through the richness and brightens the entire dish

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This recipe became my go to for unexpected guests because it looks impressive but requires zero advanced prep. Last month my neighbor knocked on my door hungry after a long shift, and ten minutes later she was sitting at my table with a bowl of this sauce, asking for the recipe before she even finished her first bite.

Perfecting the Heat Level

I have learned that red chili flakes vary wildly in intensity between brands. The same teaspoon can be mild in one jar and set your mouth on fire in another. Always start with less, taste your sauce, and add more while it simmers. You cannot take heat away once it is in there.

Choosing Your Tomatoes

San Marzano tomatoes are worth every penny if you can find them. They have a natural sweetness and lower acidity that balances beautifully with the spicy chili. When regular canned tomatoes are all you have, add a tiny pinch of sugar to mimic that sweetness.

Serving Suggestions

This pasta wants to be the star of the show, so keep sides simple. A crisp green salad with a lemon vinaigrette cuts through the richness perfectly. Some crusty bread to mop up the sauce is non negotiable in my house.

• Let the sauce rest for two minutes off the heat before tossing with pasta for better absorption
• The flavors actually improve if you make the sauce ahead and reheat it when the pasta water boils
• If making this for kids, serve the chili flakes on the side so everyone can customize their plate

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Something so simple should not taste this extraordinary. Every time I make this, I am transported back to that Roman kitchen window, grateful for a lesson shared across courtyard walls.

Recipe FAQs

→ How spicy is this tomato sauce?

The heat level can be adjusted by varying red chili flakes from mild to fiery, making it customizable to your taste.

→ Can I use fresh tomatoes instead of canned?

Yes, peeled and crushed fresh ripe tomatoes work well, though canned tomatoes offer consistent flavor and convenience.

→ What’s the best way to cook the pasta for this dish?

Cook penne in boiling salted water until al dente, then reserve some pasta water to adjust sauce consistency if needed.

→ Are there any suitable garnishes to enhance this dish?

Fresh parsley adds a bright finish; a drizzle of extra virgin olive oil boosts richness and aroma.

→ What kind of oil is recommended for sautéing?

Extra virgin olive oil is preferred for its flavor and smooth sautéing of garlic and chili flakes.