Penne all'Arrabbiata
Rome's fiery "angry" pasta: penne tossed in a quick tomato sauce made punchy with garlic, dried chilli and good olive oil, finished with fresh parsley. Ready in the time it takes to boil the pasta.
Servings
Ingredients
Nutrition
Per serving
Steps
Boil the water
Bring about 4 liters of water to a boil in a large pot and add salt until it tastes like mild seawater.
- 4 liters water
- to taste salt (for pasta water)
✅ Done when: water is at a full rolling boil
Flavor the oil
In a wide frying pan, warm the olive oil over low heat with the garlic and chili flakes for about 3 minutes.
- 5 tbsp olive oil
- 4 cloves garlic
- 1–2 tsp chilli flakes
✅ Done when: garlic turns light golden, not brown
Cook the sauce
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Cook the penne
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Toss
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Serve
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Boil the water
Bring about 4 liters of water to a boil in a large pot and add salt until it tastes like mild seawater.
- 4 liters water
- to taste salt (for pasta water)
✅ Done when: water is at a full rolling boil
Flavor the oil
In a wide frying pan, warm the olive oil over low heat with the garlic and chili flakes for about 3 minutes.
- 5 tbsp olive oil
- 4 cloves garlic
- 1–2 tsp chilli flakes
✅ Done when: garlic turns light golden, not brown
Cook the sauce
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Cook the penne
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Toss
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Serve
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The Story Behind the Dish
Arrabbiata means "angry" in Roman dialect — a nod to the heat of the peperoncino. The sauce belongs to the family of simple Roman pastas built on a few pantry staples, and became a fixture of trattoria menus after the Second World War.
Romans insist on penne rigate: the ridges hold onto the sauce.
⭐ Why It's Famous
It's proof that a handful of ingredients — tomato, garlic, chilli, oil — can make a pasta with real personality.
💡 Fun Fact
In Rome, whether arrabbiata should get a grating of cheese is still a matter of fierce debate.
Rome, Lazio
41.90°N, 12.50°E
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