Arrabbiata

Name: Arrabbiata
Prep time: 5 min
Cook time: 15 min
Yield: 2 to 3 servings
Cuisine: Italian Menu
Ingredients: Olive Oil — 3 tbsp; Garlic — 3 cloves; Red Pepper Flakes — 1 tsp; Chopped Tomatoes — 800g; Parsley — 2 tbsp; Salt — To taste; Black Pepper — To taste; Penne Pasta — 250g; Salt — 1 tbsp; Parmesan Cheese — To taste

Originating from the historic streets of Rome, al dente penne pasta is coated in a fiery, vibrant sauce crafted from sweet San Marzano tomatoes, crushed garlic, and red chilli flakes. Cooked in fragrant extra virgin olive oil, every bite delivers a thrilling balance of intense spice, rich savoury warmth, and smooth, al dente texture, beautifully finished with fresh parsley and sharp Pecorino Romano cheese.

Cuisines

Cooking Instructions

Preparation: 5 minutes
Cooking: 15 minutes

Servings: 2 to 3

Notes:

Fresh red chilli can be used in place of red pepper flakes for a fresh, spicy flavour.

Penne is the traditional choice, but rigatoni, fusilli, or spaghetti work equally well.

Fresh basil can be substituted for parsley or added alongside it for extra aromatic warmth.

Pecorino Romano can be used in place of Parmesan cheese for a more traditional Roman finish.

Sauté the Aromatics
Heat olive oil in a skillet over medium heat. Add the garlic and red pepper flakes, gently frying for about 1 minute until fragrant without letting the garlic burn.

Simmer the Tomato Sauce
Pour in the chopped tomatoes, stir well, and simmer gently over medium heat for about 10 minutes until the sauce thickens.

Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to the package instructions.

Combine Pasta and Sauce
Season the tomato sauce with salt and black pepper to taste, then stir in the chopped fresh parsley. Drain the pasta, reserving ¼ cup of the cooking water, and add both the pasta and reserved water into the sauce skillet.

Toss and Serve
Toss everything together over low heat for 1 to 2 minutes until the pasta is thoroughly coated in the spicy sauce. Serve hot with a generous sprinkling of grated Parmesan cheese.