Original Penne Arrabbiata Recipe — Tips and Secrets for the Perfect Dish (VIDEO)
A classic dish from Roman cuisine, Penne Arrabbiata is as simple to make as it is delicious. The beauty of this dish lies in its simplicity — just a handful of ingredients that pack a ton of flavor. It’s the perfect example of how Italian cuisine can take a few humble items and turn them into something truly special.
What is Penne all’Arrabbiata Recipe
Penne Arrabbiata is a classic Italian pasta dish known for its spicy and robust flavors. This dish uses Penne, a type of pasta which is excellent for holding onto the sauce. And the sauce is a simple yet flavorful combination of garlic, tomatoes, and red chili peppers cooked in olive oil. The tomatoes provide a rich, tangy base, while the chili peppers add a spicy kick. This recipe comes together in about 30 minutes from start to finish, so it’s perfect for a quick and easy weeknight dinner.
What does “Arrabbiata” means?
You’re probably wondering why they’re called “penne all’arrabbiata” (angry penne pasta). Well, “Arrabbiata” translates to “angry” in Italian, a nod to the dish’s fiery heat from the generous use of chili peppers. In effect the name comes from the bold flavors that characterize this dish: garlic for sure, but especially the spicy red pepper, the real star that turns anyone who takes a forkful as red as if they were furious!
Can I use just penne pasta for this recipe?
Now, you might be thinking you can use any pasta shape for this dish — spaghetti, bucatini, farfalle. But no, the proper pasta is Penne. Any doubts are cleared up in that classic scene from the 1986 film “Sette chili in sette giorni” where the inexperienced Pozzetto asks if spaghetti or penne are okay for the dish they’re making. The quintessential Roman Verdone snaps back: “Penne! It’s called penne all’arrabbiata!”
Arrabbiata Sauce: History and Origin
Penne Arrabbiata rooted in Roman cuisine, known for its simple yet bold flavors. This dish embodies the Roman culinary philosophy of using a few quality ingredients to create a flavorful and satisfying meal, and it reflects the Italian love for pasta dishes that are both comforting and packed with flavor.
While the exact origins are not precisely documented, Arrabbiata recipe likely became popular in the mid-20th century, as Italian cuisine gained international recognition. It is part of the “cucina povera” tradition, which emphasizes the use of readily available, inexpensive ingredients.
Penne Arrabbiata remains a staple in Italian households and restaurants, cherished for its fiery taste and its representation of Roman culinary traditions.
Watch Arrabbiata Penne Recipe
How to Make Penne Arrabbiata Recipe
Traditional recipes often have slight variations that can impact the final dish. This recipe for Penne all’Arrabbiata is the most classic version. The preparation is extremely easy and quick, presenting no difficulty. You start by sautéing garlic in olive oil until fragrant, then add the red pepper flakes to infuse the oil with their heat. Crushed tomatoes form the base of the sauce, simmered with salt and pepper. Once the sauce thickens slightly, you toss in the cooked penne. The secret to achieving an authentic result lies in simmering the pasta for a few minutes in the sauce, resulting in a truly mouthwatering and delectable dish.
Authentic Penne Arrabbiata Ingredients
To make a perfect Arrabbiata Penne dish, it is crucial to select high-quality ingredients:
- 320 g Penne Rigate (11¼ oz) — Tradition dictates the use of ridged penne pasta, but you can also use the smaller Pennette shape
- 400 g San Marzano tomatoes, washed (14 oz) — You can also use peeled tomatoes. Excellent peeled tomatoes will significantly enhance the creation of the typical hearty, dense, flavorful, and enveloping Arrabbiata sauce.
- 1 clove of garlic, minced
- 1 dried red chili, crushed
- 4 tablespoons extra virgin olive oil
- A pinch of sea salt
- A handful of fresh parsley leaves
- Roman Pecorino cheese or Parmesan cheese
Penne Arrabbiata Step-by-step Instructions
Arrabbiata Penne is popular for its simplicity, making it a quick and easy meal that packs a punch of flavor. It’s a staple in Italian cuisine for those who enjoy a bit of heat with their pasta. I promise you, once you try my penne Arrabbiata recipe, it’ll become a regular in your dinner rotation!
Make Arrabbiata sauce. Start by coring the tomatoes and submerge them in boiling water for 2 minutes. Drain the tomatoes and peel off the skins (1) (Skip these steps if you are using peeled tomatoes). Mash the tomatoes thoroughly until achieving a saucy consistency. Heat olive oil in a pan over medium heat. Add garlic cloves and chili peppers, cooking for 2 minutes until fragrant. Incorporate the mashed tomatoes into the pan, seasoning with a pinch of salt. Stir the mixture with a wooden spoon and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes, stirring occasionally to allow flavors to meld and the sauce to thicken.
Cook and Drain Pasta. Meanwhile, cook pasta according to package instructions. Before draining, reserve about 1 cup of the starchy cooking liquid. Once pasta is cooked, drain it directly into the tomato sauce pan (2). Return pan to heat and stir the pasta and sauce together for 30 seconds, adding 2–3 tablespoons of the reserved pasta cooking water to help sauce adhere to penne.
Serve. Remove pan from heat and toss in fresh parsley, stirring to combine. Plate the penne arrabbiata, topping with extra Arrabbiata sauce from the pan. Garnish with grated Pecorino cheese for added flavor if desired.
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Original Penne Arrabbiata Recipe — Tips and Secrets for the Perfect Dish
Ingredients
- 400 g San Marzano tomatoes, washed or peeled tomatoes
- 4 tablespoons extra virgin olive oil
- 1 clove of garlic minced
- 1 dried red chili crushed
- A pinch of sea salt
- 320 g Penne Rigate
- A handful of fresh parsley leaves
- Roman Pecorino cheese or Parmesan cheese
Instructions
- Core the tomatoes and submerge them in boiling water for 2 minutes. Drain the tomatoes and peel off the skins. (Skip this step if you are using peeled tomatoes)
- Mash the tomatoes thoroughly until achieving a saucy consistency.
- Heat olive oil in a pan over medium heat. Add garlic cloves and chili peppers, cooking for 2 minutes until fragrant. Incorporate the mashed tomatoes into the pan, seasoning with a pinch of salt. Stir the mixture with a wooden spoon and bring to a boil.
- Reduce heat, cover, and simmer for 15–20 minutes, stirring occasionally to allow flavors to meld and the sauce to thicken.
- Meanwhile, cook pasta according to package instructions. Before draining, reserve about 1 cup of the starchy cooking liquid.
- Once pasta is cooked, drain it directly into the tomato sauce pan.
- Return pan to heat and stir the pasta and sauce together for 30 seconds, adding 2–3 tablespoons of the reserved pasta cooking water to help sauce adhere to penne.
- Remove pan from heat and toss in fresh parsley, stirring to combine.
- Plate the penne arrabbiata, topping with extra Arrabbiata sauce from the pan.
- Garnish with grated Pecorino cheese for added flavor if desired.
