Penne all'Arrabbiata

Penne all'Arrabbiata

20 Minutes
4 Persons

Penne all’arrabbiata (pasta in a chilli garlic tomato sauce) is typical of Roman cuisine, but known everywhere in Italy and even further afield. It’s a pasta dish that comes together quickly using just a few simple ingredients, with an unmistakable flavour. You’ll quickly see that you’ve created a real work of culinary art!


  • 400 g Penne Rigate (Classic, Whole Wheat or Multi-Millet)
  • 500 g Tomato pulp
  • 4 spoons of olive oil
  • 2 fresh red chillies
  • 2 Garlic Cloves
  • Chopped parsley
  • 100 g of Pecorino Romano cheese
  • Salt to taste


  • In a saucepan over moderate heat, sauté crushed garlic cloves and finely chopped red chilli pepper in olive oil for about 3 minutes.
  • Add the tomato pulp and cook for 15 minutes, then add salt to taste.
  • Cook the pasta in salted boiling water for 6 - 8 minutes or according to package instructions.
  • When al dente, drain the pasta and toss into the pan with the spicy sauce.
  • Sauté for about 2 minutes, then sprinkle freshly chopped parsley.
  • Serve your Penne all’arrabbiata with a generous topping of Pecorino Romano cheese.


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