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Penne all’Arrabbiata

Penne all’Arrabbiata, which means “angry” in Italian, is a traditional dish from the Lazio region of Italy—Rome, more specifically. In this dish, penne is tossed with a spicy sauce and served with fresh parsley. So simple and so delicious!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 6


  • 3 Tablespoons olive oil
  • 4 Cloves garlic minced
  • 1 Fresh red chili pepper thinly sliced
  • 1 28 Ounce Can whole peeled tomatoes in puree crushed by hand
  • ½-1 Teaspoon red pepper flakes to taste
  • ¼ Teaspoon kosher salt plus more to taste
  • 1 Pound penne
  • 1 Tablespoon unsalted butter (optional)
  • Fresh parsley roughly chopped, to taste
  • Pecorino Romano grated (optional)


  • Heat the olive oil in a large skillet over medium. Add the garlic and the fresh chiles and cook, stirring, until the garlic has started to turn golden at the edges; 1-2 minutes. Stir in the tomatoes, salt and pepper flakes, lower the heat and simmer until the flavors have melded and the sauce has thickened; 15-20 minutes. Taste the sauce and add more salt if needed.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to 1 minute less than package directions for al dente. Reserve 1 cup of the pasta water and drain.
  • Add the pasta to the sauce along with the butter, if using, and a splash of the reserved pasta water. Let the pasta finish cooking in the sauce, adding more pasta water as needed to loosen; 1-2 minutes. Stir in the parsley.
  • Serve with grated Pecorino Romano and more pepper flakes. Enjoy!
Keyword Arrabbiata, Pasta, Spicy pasta, Spicy tomato sauce