Main Page
Fast and tasty
Penne Arabiata pasta

Penne all'Arrabbiata

Distinctive, zesty, hot, and aromatic — for dinner! Penne all'Arrabbiata is an Italian dish. "Arrabbiata" means "angry" — the pasta got its name from the fiery sauce, which has a generous amount of chili pepper. It's traditionally made with quill-shaped pasta — penne.

katushafin

Recipe author

Watch the video

Composition / ingredients

Servings:

Penne

500

Tomato sauce (canned tomato pulp)

500

Olive oil

Garlic

Chili pepper (or dried chili)

Salt

Hard cheese

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 15 % 8 g

Carbohydrates 70 % 37 g

252 kcal

GI: 76 / 24 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make penne all'arrabbiata? Gather the ingredients. I used chili pepper in the form of a dried seasoning. The pasta sauce comes together very quickly, so put a pot of water on the heat right before you start cooking. You need plenty of water — about 1 liter per 100 grams of pasta.
Step 2:

Peel the garlic and cut it into thin slices. If you're using fresh chili in pods, cut it into rings. Leaving the seeds in or not is a matter of taste — it'll be much hotter with them.
Step 3:

Heat the olive oil in a skillet and add the garlic and pepper. Fry them over low heat, stirring, for a few minutes. The garlic should turn golden.
Step 4:

Add the tomatoes to the skillet. Mine is crushed tomato pulp. You can also use fresh tomatoes, peeled and finely chopped first. Salt to taste. Stir and let the sauce simmer over low heat for 5–10 minutes, until thickened.
Step 5:

By now the water will be boiling. Add salt and drop in the pasta. Cook it according to the package directions. It's best to cut a minute off the cooking time so the pasta stays slightly firm — what Italians call al dente, "to the tooth."
Step 6:

Drain the cooked pasta in a colander, then add it straight to the sauce in the skillet. Stir and let it cook for a couple of minutes. Then serve the pasta, dividing it among plates and sprinkling it with grated cheese. Enjoy!

The sauce really did come out very spicy. If you're a chili fan, I highly recommend it! You can adjust the heat with the amount you use. If you use fresh chili, removing the seeds will tone down the fire. I used dried chili, which is mostly seeds, and it was scorching hot for us! Canned tomatoes — puréed or in pieces — work great as a tomato base; they're sold everywhere now and contain just the pulp, with no salt or other preservatives. But you can also use tomatoes canned in their own juice; in that case, just don't salt the sauce, and mash them right in the skillet with a fork. The sauce can also be made from fresh tomatoes — for that, you need to peel them. Score the tomato in a cross and drop it into boiling water for a minute, and the skin will slip off easily. Then all that's left is to chop the flesh.
For how to cook pasta properly, how to cook it al dente, how to choose a quality product to avoid disappointment, and much more, read the article "Pasta — the finer points of choosing and the secrets of cooking it."
Since everyone's preferred level of salt, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for instance).
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article on pots.