Penne all’Arrabbiata: The Perfect Blend of Simplicity and Spice
Penne all’Arrabbiata is a quintessential Italian dish that brings together simple ingredients to create an explosion of flavor.
This spicy tomato-based pasta dish, infused with the heat of chili peppers and the aroma of garlic, is a crowd-pleaser and a staple of Roman cuisine.
Perfect for casual dinners with friends or cozy nights in, Penne all’Arrabbiata pairs beautifully with a cold beer or a robust Italian red wine.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, it’s perfect for weeknights.
- Bold Flavors: The spice of chili peppers and the tang of fresh tomatoes make this dish unforgettable.
- Budget-Friendly: Made with pantry staples, it’s delicious without breaking the bank.
- Customizable Heat: Adjust the level of spiciness to suit your palate.
Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
For the Pasta:
- 11 oz (300 g) pennette or penne pasta
- 2 cups (400 g) cherry tomatoes
- 1 garlic clove, minced
- 1 hot green chili pepper, sliced
- 1 red hot chili pepper, sliced
- Parsley, finely chopped, to taste
- Extra-virgin olive oil, to taste
- Salt, to taste
For Garnish (Optional):
- Grated Pecorino Romano cheese, to taste
- Fresh basil leaves, for decoration
Step-by-Step Instructions
1. Prepare the Tomatoes:
- Bring a pot of water to a boil. Blanch the cherry tomatoes for about 90 seconds, then transfer them to a bowl of cold water.
- Peel the tomatoes using a small knife and mash them with a fork in a bowl until almost smooth.
2. Infuse the Oil:
- Heat a small saucepan with a generous amount of extra-virgin olive oil over low heat.
- Add the minced garlic and parsley stalks to the oil.
- Cook gently for 1 minute, then turn off the heat and let the oil cool slightly. Repeat this process two more times to allow the flavors to fully infuse the oil.
3. Make the Sauce:
- In a large frying pan, pour in the infused oil, leaving the parsley stalks behind.
- Add the sliced green and red chili peppers. Sauté for 2 minutes over medium-low heat.
- Stir in the mashed tomatoes and simmer for 20 minutes, stirring occasionally.
4. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pennette and cook until al dente according to package instructions.
- Drain the pasta, reserving ½ cup of pasta water in case the sauce needs thinning.
5. Combine Pasta and Sauce:
- Add the drained pasta to the pan with the sauce. Toss well to coat the pasta, cooking for an additional 90 seconds. If the sauce is too thick, add a splash of the reserved pasta water.
6. Serve:
- Plate the pasta and garnish with freshly chopped parsley and grated Pecorino Romano cheese, if desired.
- Add a basil leaf on top for a pop of color.
Tips for Perfect Penne all’Arrabbiata
- Balance the Heat: Adjust the amount of chili peppers to match your spice tolerance.
- Fresh Tomatoes are Key: Use ripe, fresh cherry tomatoes for the best flavor.
- Infusing the Oil: Take your time with the oil infusion step—it’s the secret to the deep, flavorful sauce.
- Serve Immediately: Penne all’Arrabbiata is best enjoyed hot and fresh.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 10 g |
| Carbohydrates | 60 g |
| Fat | 10 g |
| Saturated Fat | 1.5 g |
| Sodium | 150 mg |
| Fiber | 3 g |
| Sugars | 5 g |
Buon Appetito!
Enjoy the bold and vibrant flavors of Penne all’Arrabbiata, a dish that proves simplicity can be incredibly satisfying. Whether you’re cooking for yourself or entertaining guests, this classic recipe never fails to impress. Pair it with your favorite drink and savor the comforting heat of this Italian masterpiece.
Penne all’Arrabbiata
A classic spicy Roman pasta made with cherry tomatoes, chili peppers, and garlic-infused olive oil.
Ingredients
For the Pasta
- 11 oz pennette or penne pasta (300g)
- 2 cups cherry tomatoes (400g)
- 1 clove garlic, minced
- 1 hot green chili pepper, sliced
- 1 red hot chili pepper, sliced
- parsley, finely chopped to taste
- extra virgin olive oil to taste
- salt to taste
For Garnish (Optional)
- grated Pecorino Romano cheese to taste
- fresh basil leaves for decoration
Instructions
Prepare the Tomatoes
- Bring a pot of water to a boil. Blanch the cherry tomatoes for about 90 seconds, then transfer them to a bowl of cold water.
- Peel the tomatoes using a small knife and mash them with a fork in a bowl until almost smooth.
Infuse the Oil
- Heat a small saucepan with a generous amount of extra-virgin olive oil over low heat. Add the minced garlic and parsley stalks to the oil.
- Cook gently for 1 minute, then turn off the heat and let the oil cool slightly. Repeat this process two more times to allow the flavors to fully infuse the oil.
Make the Sauce
- In a large frying pan, pour in the infused oil, leaving the parsley stalks behind. Add the sliced green and red chili peppers. Sauté for 2 minutes over medium-low heat.
- Stir in the mashed tomatoes and simmer for 20 minutes, stirring occasionally.
Cook and Combine
- Bring a large pot of salted water to a boil. Add the pennette and cook until al dente. Drain, reserving ½ cup of pasta water.
- Add the drained pasta to the pan with the sauce. Toss well to coat, cooking for an additional 90 seconds. If the sauce is too thick, add a splash of the reserved pasta water.
- Plate the pasta and garnish with freshly chopped parsley and grated Pecorino Romano cheese, if desired. Add a basil leaf on top.
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