All you need is 30 minutes and 7 simple ingredients to make this Italian pasta recipe with Arrabbiata Sauce. If you are looking for an easy pasta dinner for two, try this Spicy Penne all’Arrabbiata!
In Italian, arrabbiata means anger.
Consider this: once you eat this pasta dish, the heat from the hot chili peppers will make your face turn red, just as you would if you were angry. There are some that believe that the reference is to the vibrant red color of the arrabbiata sauce, a color that is also associated with the emotion of anger. Either way, hot chili peppers are just one of the ingredients to make this quick tomato sauce.
Instructions
In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat.
Add 2 cloves of minced garlic and sauté for 1 minute or until fragrant (do not brown). Add the peperoncini (hot chili peppers) and sauté for another minute or so.
Seven reasons why this recipe works
1-The pasta. The pasta associated with this traditional Roman dish must have ridges. The sauce becomes entrapped within the little groves of the pasta, making it easier to scoop up more sauce with every bite. The classic, of course, is penne. Rigatoni would also make a good choice.
2-The garlic. Fresh garlic is a must. When purchasing, make sure that there are no sprouts; that the outer skin is papery thin; and that the bulb is firm when you give it a squeeze.
3-The canned tomatoes. The base for so many great pasta sauces. Not all canned tomatoes will give you the same results. Try different high-quality brands and compare them. If interested in their certification process, there is a great article on Serious Eats about the DOP tomato. (DOP is short for Denominazione di Origine Protetta)
4-Pecorino Romano Cheese. “When in Rome, do as the Romans do.” History suggests that the Romans used Pecorino Romano Cheese in their beloved recipe for spicy penne all’ Arrabbiata. Please note that if you are in a pinch, you can definitely use Parmesan cheese – just don’t tell a Roman 🙂
5-The hot chili peppers, aka peperoncino. The source of the heat. The first thing you should know is that you can add as little or as much of the hot chili peppers that you can tolerate. You can easily replace the peppers with crushed red pepper flakes. Once again, let your personal tolerance of heat be your guide as to the amount which should be added. Remember, a little goes a long way.
6-The olive oil. An essential ingredient for Italian cuisine. Use high-quality olive oil.
7-The flat-leaf parsley. This herb is a staple in so many Italian dishes. Not only does it provide a wonderful splash of color, but it also contributes a pungent taste which is essential if you are trying to create a balance of flavors in your dish. Whenever possible, fresh is definitely better, and don’t even consider using the curly kind.
Tips
- Use high-quality ingredients.
- Fresh garlic is a must, do not be tempted to replace it with garlic powder.
- If you are a lover of garlic, you can always add an extra clove or two to the recipe.
- As the tomatoes are cooking, they will soften and become easy to crush with the back of a spoon or a fork. If you prefer a smoother sauce, you can pureé the tomatoes instead.
- The recipe can easily be doubled.
What to serve it with
This spicy pasta recipe pairs perfectly with almost any salad. Some healthy options include this easy to make chopped greens salad or this arugula salad.
Quick pasta dinner ideas
If you are looking for more pasta recipes that are easy, quick and economical to make, try this Easy Tortellini Recipe or this Lemon Pasta which pairs perfectly with chicken spiedini and sauteed asparagus.
Recipe origins:
A few decades ago, my husband was part owner of a small Italian restaurant. The chef, who originated from Rome, shared his version of this traditional Italian recipe, insisting that that Pecorino was the cheese of choice when making this Roman pasta dish.
It has since become one of my husband’s signature dishes.
I hope you enjoy this hearty, spicy primo piatto pasta recipe, made with a few high quality but simple ingredients that come together in less than 30 minutes.
Enjoy.
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Ciao for now,
Maria
★★★★★ If you have made this simple pasta dish, I would love to hear about it in the comments below and be sure to rate the recipe!
Italian Pasta Recipe with Arrabbiata Sauce
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1-2 hot chili peppers peperoncini, thinly sliced ( or dried red chili powder to taste)
- 14 oz tomatoes whole, peeled and canned or 8 Roma tomatoes -about 2 cups or 1 pound)
- salt and pepper to taste
- 7 oz penne 2 cups
- 2 tablespoons fresh parsley minced
- 2 tablespoons pecorino romano cheese freshly grated
Instructions
- In a large saucepan, heat the olive oil over medium-high heat.
- Add the garlic and sauté for 1 minute or until fragrant (do not brown).
- Add the peperoncini and sauté for another minute or so.
- Add the tomatoes and simmer for about 15-20 minutes.
- Stir occasionally while crushing the tomatoes with the back of your spatula.
- While the sauce is simmering, bring a large pot of salted water to a rolling boil.
- Add the pasta to the boiling water and cook for about 8 minutes or until al dente.
- While waiting for the pasta to cook, if the tomato sauce thickens too much, lower the heat and add a little pasta water.
- Reserve 1 cup of pasta water. Drain the pasta.
- Add the pasta to the sauce.
- Toss to combine. If necessary, add some of the pasta water.
- Serve immediately, garnished with parsley and cheese.
Notes
- Use high-quality ingredients.
- Fresh garlic is a must, do not be tempted to replace it with garlic powder.
- If you are a lover of garlic, you can always add an extra clove or two to the recipe.
- As the tomatoes are cooking, they will soften and become easy to crush with the back of a spoon or a fork. If you prefer a smoother sauce, you can pureé the tomatoes instead.
- The recipe can easily be doubled.
Nutrition
This post was originally published on May 8, 2016, and republished on July 30, 2020, with updated content and photos. Thanks for sharing.
Jen says
This was a great recipe. Do you use extra virgin olive oil or just regular?
Maria says
Thanks Jen. I almost always use extra virgin olive oil. Thanks for taking the time to share, appreciate it!