Penne all’Arrabbiata (Spicy Tomato Sauce)
A quick and fiery Roman pasta made with garlic, olive oil, chili, and tomato passata, Penne all’Arrabbiata is the perfect balance of simple, bold, and authentic Italian flavor.
Servings: 4 people
Calories: 270kcal
Ingredients
- 13 oz Penne Pasta
- 2 cups Tomato Passata
- 3 tablespoon Extra Virgin Olive Oil
- 2-3 Garlic Cloves thinly sliced
- ½-1 Red Pepper Flakes to taste or 1 small Red Chili, chopped
- Salt & Black Pepper to taste
- Optional: Grated Parmesan or Pecorino Romano to serve
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Reserve about ½ cup (120 ml) of the pasta cooking water.
- In a large skillet, heat the olive oil over medium heat. Add garlic and chili, letting them sizzle gently for 1–2 minutes until fragrant (do not brown).
- Pour in the tomato passata (you can also use crushed tomatoes and blend the sauce smooth), season with salt and pepper, and simmer uncovered for 15–20 minutes, stirring occasionally until the sauce thickens.
- Add the cooked pasta to the skillet along with a splash of pasta water. Toss until well coated and glossy.
- Serve immediately, topped with grated cheese if desired.
Video
Notes
- Adjust chili quantity to your spice preference.
- Use high-quality Italian tomato passata for the best flavor. You can also use crushed tomatoes and then blend the sauce with an immersion blender until smooth.
- This sauce also works beautifully with spaghetti, rigatoni, or gnocchi.
Nutrition
Calories: 270kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 582mg | Potassium: 411mg | Fiber: 4g | Sugar: 5g | Vitamin A: 538IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 2mg
