Penne all'Arrabbiata
Fiery tomato sauce with garlic and chili, Roman, spicy, and ready in 20 minutes.
- Preparation
- 10 min
- Cook/bake time
- 20 min
- Total
- 30 min
- Difficulty
- Easy
- Calories
'Arrabbiata' means 'angry', and this Roman tomato sauce should be exactly that spicy. Garlic and peperoncino steep in good olive oil, then ripe tomatoes simmer into an intense sauce that clings to every penne ridge. Few ingredients, lots of character. Fresh parsley and a touch of Pecorino round it off.
Step-by-step instructions
- 1
Aromatic base
Heat the olive oil in a pan and let the garlic and peperoncino steep over medium heat until golden and fragrant, without letting them brown.
- 2
Simmer the tomatoes
Add the crushed tomatoes, salt them, and let them simmer uncovered for 12 to 15 minutes until thick and the oil separates at the edges. This is the sign that the sauce is ready.
- 3
Boil the pasta
Boil the penne in well-salted water until al dente and save a cup of pasta water.
- 4
Combine
Drain the penne and add them to the sauce. Toss them with a little pasta water for 1 to 2 minutes until the sauce coats every noodle.
- 5
Serve
Fold in plenty of parsley and sprinkle the penne with Pecorino.
Our best tips
- Control the heat with the amount of peperoncino, it is better to start carefully and add more.
