Penne all'Arrabbiata Recipe | Authentic Roman Pasta

Name: Penne all'Arrabbiata
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200 g Penne Rigate, the ridged version - the ridges hold the sauce far better than smooth penne lisce; 4 tbsp Extra Virgin Olive Oil; 4 Garlic Cloves, thinly sliced; 1 tsp Dried Chilli Flakes, arrabbiata should have a genuine kick; 400 g Tin of Good Quality Plum Tomatoes, crushed by hand or with a spoon; 0.5 tsp Caster Sugar; Salt; Small Handful of Fresh Flat-leaf Parsley, roughly chopped, to serve

Penne all'arrabbiata is one of Rome's great pasta dishes - a furiously simple, ferociously good tomato and chilli sauce that takes 20 minutes to make and requires almost nothing in the way of ingredients. Arrabbiata means "angry" in Italian, a nod to the heat of the chilli that gives this sauce its defining character. No meat, no cream, no fuss - just garlic, chilli, tinned tomatoes, and olive oil transformed into something remarkable.

The key to a great arrabbiata is balance - enough chilli to justify the name, enough cooking time to let the tomatoes sweeten and concentrate, and enough olive oil to give the sauce body and richness. It's a dish that rewards good tinned tomatoes: a quality plum tomato brand such as Mutti or Cirio, widely available at UK supermarkets, makes a noticeable difference to the finished sauce compared to a budget tin.

Naturally vegan, dairy free, and ready in 25 minutes, arrabbiata is one of the most useful pasta sauces a home cook can master. It works as a weeknight staple, a dinner party starter, and the base for a dozen variations — add capers and olives for a puttanesca-adjacent twist, or top with torn burrata for an indulgent finish. The sauce also freezes brilliantly, making it ideal for batch cooking.

Ingredients

200 g Penne Rigate , the ridged version - the ridges hold the sauce far better than smooth penne lisce
4 tbsp Extra Virgin Olive Oil
4 Garlic Cloves , thinly sliced
1 tsp Dried Chilli Flakes , arrabbiata should have a genuine kick
400 g Tin of Good Quality Plum Tomatoes , crushed by hand or with a spoon
0.5 tsp Caster Sugar
Salt
Small Handful of Fresh Flat-leaf Parsley , roughly chopped, to serve

Method

Bring a large pan of well-salted water to the boil. Cook the penne for 1 min less than the packet instructions. Before draining, reserve a large mugful (at least 150ml) of starchy pasta water.
While the pasta cooks, heat the olive oil in a large frying pan over a medium-low heat. Add the garlic and cook gently for 2–3 mins, stirring frequently, until pale golden and fragrant - watch carefully as it burns quickly and burnt garlic will make the entire sauce bitter.

Tip: The garlic should turn pale gold - not brown. Keep the heat moderate and your attention on the pan. The moment it starts to colour, move to the next step.
Add the chilli flakes and stir for 30 seconds until fragrant. Pour in the crushed tomatoes and add the sugar. Stir well, increase the heat to medium, and simmer for 12–15 mins, stirring occasionally, until the sauce has thickened, deepened in colour, and the oil has separated slightly at the edges - a sign the sauce is properly cooked.

Tip: Crushing the plum tomatoes by hand before adding them gives a better texture than blitzing - you get a rustic, slightly chunky sauce rather than a smooth purée. Squeeze them directly into the pan over the sink to avoid splashing.
Taste and adjust - more chilli for heat, more sugar to balance acidity. Season with salt. The sauce should be bold, spicy, and intensely tomatoey.
Add the drained penne to the sauce and toss well over a medium heat for 1–2 mins, adding pasta water a splash at a time until the sauce coats every piece of pasta and flows freely - glossy, not dry or clumpy.

Tip: Finishing the pasta in the sauce rather than just spooning the sauce over is what makes the difference between a good arrabbiata and a great one. The starchy pasta water helps the sauce emulsify and cling to the penne.
Serve immediately in warmed bowls, scattered with fresh parsley. In Rome, Parmesan is not served with arrabbiata - the dish is traditionally finished with parsley only.

Alternatives & Variations

Reduce the olive oil to 2 tbsp - it's the primary source of calories in this dish; the tomatoes and chilli carry the flavour and a smaller amount of oil still gives good body to the sauce
Use wholewheat penne - adds fibre and a nuttier depth that works surprisingly well with the robust arrabbiata sauce
Reduce the pasta to 80g per person and bulk out with roasted cherry tomatoes or courgette added to the sauce - cuts carbs while keeping the portion satisfying

Swap the penne for a good quality gluten free penne - Rummo and Barilla both produce reliable gluten free pasta ranges available at Tesco and Sainsbury's and both hold their shape well with a robust sauce like arrabbiata. All other ingredients - olive oil, garlic, chilli flakes, and tinned tomatoes - are naturally gluten free.

FAQs

Just 25 mins - 5 mins of prep and 20 mins of cooking. It's one of the fastest proper pasta dishes on the site, with everything happening simultaneously while the pasta boils.

Rated Easy. The technique is minimal - the main thing to watch is the garlic, which can turn bitter if it browns too much. Otherwise it's a matter of building the sauce in a single pan and finishing the pasta in the sauce. It's one of the most achievable restaurant-quality dishes a home cook can make.

With 1 tsp of chilli flakes this recipe is medium - a warmth that builds pleasantly as you eat without being overwhelming. With 2 tsp it has a genuine, persistent heat that earns the name "angry". Adjust to taste, and note that different brands of chilli flakes vary considerably in heat - start conservatively and build up.

Yes - the sauce freezes brilliantly. Make a double or triple batch and freeze in portions in airtight containers for up to 3 months. Defrost overnight in the fridge and reheat in a frying pan with a splash of water. Cook fresh pasta to serve - the pasta itself doesn't freeze well once cooked.

Yes - in summer, when tomatoes are ripe and full of flavour, roughly chopped fresh plum or vine tomatoes work beautifully. Use about 500g of fresh tomatoes, peeled if preferred, and increase the simmering time by 5–8 mins to allow them to break down and concentrate. In winter, good quality tinned plum tomatoes are more reliable and flavourful than most fresh tomatoes available in UK supermarkets.

Traditionally, no - Roman arrabbiata is finished with flat-leaf parsley only, not cheese. The chilli and tomato are the stars and cheese mutes the heat and acidity that define the dish. That said, a little finely grated Pecorino or Parmesan stirred through at the end is a popular and perfectly good variation outside Rome. Purists will disagree, but it's your kitchen.