Original Penne Arrabbiata Recipe — Tips and Secrets for the Perfect Dish
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.
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.