Penne All’arrabbiata (In a Rage)

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Servings: 2 Difficulty: Advanced
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A fiery, tomato-based pasta dish with garlic and red pepper flakes that delivers bold, rustic Italian flavors in minutes.
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Penne all’Arrabbiata is a classic Roman dish known for its spicy, tangy tomato sauce. This recipe captures the authentic essence of the original with just a few high-quality ingredients: ripe plum tomatoes, fragrant garlic, and a generous pinch of crushed red pepper flakes. The sauce simmers into a rich, velvety consistency that clings perfectly to the tube-shaped penne. It is a vibrant, vegetarian-friendly meal that comes together quickly, making it ideal for busy weeknight dinners or casual gatherings. The heat from the chilies is balanced by the sweetness of the tomatoes, creating a complex flavor profile that is both comforting and exciting. Serve with a dusting of Pecorino Romano for a sharp, salty finish that elevates the entire dish.

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Penne All’arrabbiata (In a Rage)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 101.8

Description

Penne all'Arrabbiata is a classic Roman dish known for its spicy, tangy tomato sauce. This recipe captures the authentic essence of the original with just a few high-quality ingredients: ripe plum tomatoes, fragrant garlic, and a generous pinch of crushed red pepper flakes. The sauce simmers into a rich, velvety consistency that clings perfectly to the tube-shaped penne. It is a vibrant, vegetarian-friendly meal that comes together quickly, making it ideal for busy weeknight dinners or casual gatherings. The heat from the chilies is balanced by the sweetness of the tomatoes, creating a complex flavor profile that is both comforting and exciting. Serve with a dusting of Pecorino Romano for a sharp, salty finish that elevates the entire dish.

Ingredients

Directions

  1. Bring a large pot of generously salted water to a rolling boil over high heat.
  2. Add the penne to the boiling water and cook until al dente, stirring occasionally to prevent sticking.
  3. Before draining, reserve 1 cup of the starchy pasta cooking water in a heat-proof measuring cup.
  4. Drain the pasta and set aside.
  5. While the pasta cooks, heat olive oil in a large skillet over medium heat.
  6. Add the peeled garlic cloves and crushed red pepper flakes to the skillet.
  7. Saut&# 195;© the garlic and peppers for about 1 minute, just until fragrant and golden, being careful not to burn the garlic.
  8. Add the drained plum tomatoes to the skillet, breaking them up with a wooden spoon.
  9. Simmer the sauce for 5-7 minutes, allowing the tomatoes to break down and thicken slightly.
  10. Add the cooked penne to the skillet with the sauce.
  11. Toss the pasta vigorously with the sauce, adding reserved pasta water a splash at a time until the sauce coats the noodles evenly.
  12. Remove from heat and stir in half of the grated Pecorino Romano cheese.
  13. Transfer to serving plates and top with remaining cheese and chopped fresh parsley.
  14. Serve immediately while hot.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 101.8kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 97518.5mg4064%
Total Carbohydrate 14.9g5%
Dietary Fiber 4.4g18%
Sugars 9.5g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: arrabbiata, spicy, tomato, pasta, penne, italian, garlic, red pepper, vegetarian, quick dinner, romano, pecorino, olive oil, plum tomatoes, spicy pasta, roman cuisine, easy recipe, comfort food
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