🌶️⭐ Premium

Penne all'Arrabbiata

Name: Penne all'Arrabbiata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: IT
Ingredients: 400g penne rigate; 5 tbsp extra-virgin olive oil; 4 cloves garlic, thinly sliced; 1–2 tsp dried chilli flakes (to taste); 800g canned peeled plum tomatoes, crushed by hand; 1 tsp salt, plus more for the pasta water; 3 tbsp flat-leaf parsley, chopped; 40g pecorino romano, grated, to serve (optional); 4 liters water, for boiling the pasta

10m

Prépa

20m

Cuisson

Portions

Facile

Difficulté

Les pâtes « en colère » de Rome : penne, sauce tomate express à l'ail et au piment, huile d'olive et persil.

#italian#rome#pasta#tomato#chilli#quick#vegan#spicy

Portions

4portions

Ingrédients

Nutrition

calories520

protein15g

carbs82g

fat15g

fiber6g

Par portion

Étapes

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)

✅ C'est prêt quand : 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

✅ C'est prêt quand : garlic turns light golden, not brown

⏱3:00

Cook the sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook the penne

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Toss

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

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)

✅ C'est prêt quand : 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

✅ C'est prêt quand : garlic turns light golden, not brown

⏱3:00

Cook the sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook the penne

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Toss

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Rome, Lazio📅 20th century🌶️ IT

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.