Penne Arrabiata is one of THE classic Italian tomato sauce based recipes, featuring a healthy kick of chilli this recipe is a real winner.
Pasta arrabiata translates to being just that, angry… I assume this is due to the hit of chilli.
Chilli really is the defining feature of a good arrabiata sauce, and regular visitors will know that I love a bit of spice.
In Italy this is often made with “generic” spicy chillies that are hung out in the sun to dry. Of course, that does not mean that you cannot make this recipe.
In my testing, I find dried cayenne chilli flakes the most satisfying. But chilli is a real personal thing so choose based on your tolerance to fiery stuff.
What Pasta to Use.
For me, this dish screams for penne or rigatoni pasta, it offers plenty of places for the sauce to hide.
This gives a good hit of tomato and chilli in every bite!
If long pasta is your thing then you could serve this with bucatini. I use it in another classic pasta in tomato sauce from the Lazio region, bucatini all amatriciana.
Whatever pasta you use, you need to season your cooking water appropriately.
That means a lot more salt than most people think and it really does make a difference to the overall flavour of pasta dishes.
I use 1 tablespoon of course sea salt to 3-4 litres of water!
Penne arrabiata is a classic quick spicy pasta recipe from the Lazio region of Italy that tastes divine!
- 1 Tbsp Olive Oil
- 100 g Onion
- 2 Cloves Garlic
- 1 Tsp Dried Chilli Flakes
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Dried Oregano
- 150 ml Tomato Passata
- 1/2 Tsp Brown Sugar
- 2 Medium Tomatoes
- 200 g Dried Penne
- Salt to Taste
- Dice the onion into a 2-3mm dice.
- Chop the garlic as finely as you can.
- Heat the cooking oil in a pan over a medium heat.
- Add the onions and cook until softened without colouring for 5-6 minutes
- Add in the garlic and chilli flakes then cook for a further minute.
- Now pour in the tomato passata and add the thyme, oregano and brown sugar.
- Test the sauce for seasoning and add salt as required.
- Cook for 10-15 minutes on medium to low heat.
- Bring a large pan of well salted water to the boil.
- Cut a cross in the base of the tomatoes and plunge into the boiling water for 60 seconds.
- Remove and place in a bowl of cold water.
- Drop the pasta into the boiling water and cook for 30 seconds less than it says on the packet.
- Peel the tomatoes, deseed them and cut the flesh into a 1-2cm dice.
- Add the chopped tomato flesh to the tomato sauce and stir.
- Drain the pasta reserving a little (25-50ml) of the cooking water and add it to the tomato sauce.
- Stir to coat and serve.
I like to add freshly shredded basil and Parmesan cheese to the top of this recipe when served.
Amount Per Serving: Calories: 284Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 313mgCarbohydrates: 45gFiber: 5gSugar: 8gProtein: 8g
Calorific details are provided by a third-party application and are to be used as indicative figures only.