Easy Classic Italian Spicy Pasta all’Arrabbiata is a timeless pasta dish from the heart of Rome, dating back to the 1950s. The name “arrabbiata”, which literally means “angry,” comes from the spicy chili in the sauce that gives the pasta its signature fiery kick. This simple yet bold dish reflects the spirit of Roman cuisine: few ingredients, high quality, packed with character.

Traditionally made with penne rigate, which hold the spicy tomato sauce perfectly, Pasta all’Arrabbiata has become famous not only in Italy but around the world as an authentic symbol of Roman cooking.

The Origin of Pasta all’Arrabbiata

Pasta all’Arrabbiata has its roots in 20th-century Roman cuisine, more precisely in the 1950s and 1960s. It originated as a simple, popular dish made with affordable and easy-to-find ingredients: tomatoes, garlic, chili peppers, extra virgin olive oil, and later, Pecorino Romano cheese.

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

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

Method

  • Finely chop the parsley and chili peppers. Peel the garlic cloves.

  • Heat EVOO in a pan and lightly fry garlic with chili peppers until aromatic.

  • Crush plum tomatoes with a fork, add them to the pan with a pinch of salt. Simmer uncovered on low heat for 15 minutes, stirring occasionally.

  • Cook penne al dente, drain, and add to the spicy tomato sauce. Stir for a few minutes on low heat until pasta is evenly coated.

  • Garnish with grated Pecorino Romano and optional parsley. Serve Penne all’Arrabbiata immediately.

 

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