Penne all’Arrabbiata is a pasta with a spicy sauce, a speciality of Rome.
Arrabbiata in English is Angry, which is the meaning of this sauce due to its spiciness.

It can be combined with any pasta format, but the usual one is penne.

Serves: 2 | Preparation time: 10 mins | Cooking time: 20 mins

  • Peeled plum tomatoes or Tomato Passata: 200 g
  • Penne rigate: 180 g
  • Pecorino Romano, grated: 40 g
  • Fresh or Dried Chili peppers: 2
  • Garlic cloves: 2
  • 1 Parsley sprig, chopped – optional
  • Extra Virgin Olive Oil (EVOO): 2 tablespoons
  • Salt: to taste


Finely chop the parsley and chili peppers, peel the garlic cloves.

Heat up the EVOO in a pan and fry up the garlic with chili peppers. Crush plum tomatoes with a fork, add them to the pan with a pinch of salt. Do not cover with a lid and let it simmer on low heat for about 15 minutes, stir occasionally.

Drain penne al dente and add them to the spicy tomato sauce in the pan, stir for a few minutes on low heat until the sauce is evenly distributed.

Garnish with grated Pecorino and/or with some parsley.


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