Penne all'Arrabbiata

Name: Penne all'Arrabbiata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 400 g Penne; 800 g Tomato, peeled and crushed; 12 g Garlic, thinly sliced; 4 g Chilli, finely chopped; 10 g Parsley, chopped; 45 g Olive oil; 12 g Salt; 120 ml Water, reserved from pasta cooking

Penne all'Arrabbiata · ready in 35 min · 4 servings · 512 kcal per serving · easy · 8 ingredients

A Roman Lazio classic where penne meets a fiery tomato and chilli sauce, simple, sharp, and proudly angry in the best possible way.

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 4
kcal: 512
Difficulty: easy

Italian Main dishes Vegetarian Vegan Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

400 gPenne
800 gTomato, peeled and crushed
12 gGarlic, thinly sliced
4 gChilli, finely chopped
10 gParsley, chopped (to serve)
45 gOlive oil
12 gSalt
120 mlWater, reserved from pasta cooking

Equipment

stovetop, large pot, skillet, colander, knife, cutting board, wooden spoon, heatproof cup, serving bowl, serving spoon

Instructions

Prepare station
Gather and measure all ingredients, then set out a large pot, skillet, colander, knife, cutting board, spoon, and measuring tools. · 10 min
What to look for: Ingredients are measured and tools are ready on the work surface.
Boil pasta water
Fill the large pot with water, bring it to a rolling boil, and season it with most of the salt so the penne will cook evenly. · 8 min
What to look for: Large bubbles break rapidly across the whole surface.
Sizzle aromatics
Heat the olive oil in the skillet, add garlic and chilli, and cook gently until the garlic turns pale gold and smells sweet. · 3 min
What to look for: Garlic is lightly golden at the edges, not brown.
Simmer tomato sauce
Add the crushed tomato and remaining salt, then simmer uncovered until the sauce thickens and the oil shines around the edges. · 15 min
What to look for: Sauce is thicker, glossy, and reduced enough to coat a spoon.
Cook penne
Add penne to the boiling water, cook until al dente, reserve 120 g starchy water, then drain the pasta without rinsing. · 11 min
What to look for: Penne is firm in the center and the cooking water looks slightly cloudy.
Toss with sauce
Add the drained penne and reserved water to the sauce, then toss over heat until every tube is glossy and coated. · 2 min
What to look for: Sauce clings to the pasta with no watery pool in the pan.
Serve hot
Serve immediately in warm bowls with parsley scattered over the top while the sauce is glossy, red, and boldly spicy. · 1 min
What to look for: Pasta is steaming and lightly flecked with green parsley.

Nutrition (per serving)

kcal	512
Protein	15 g
Carbohydrates	85 g
of which sugars	9 g
Fat	13 g
of which saturated	2 g
Fibre	6 g
Sodium	720 mg

Nutri-ScoreA

Allergens

Contains: gluten

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 1 months
Warm in a covered pan with a splash of water until steaming throughout.

Ingredient substitutions

Penne

Penne rigate: The ridged shape holds the spicy tomato sauce very well.

Tomato

Whole peeled tomato: Crush by hand for a rustic Roman style sauce.

Garlic

Young garlic: Use the same weight and cook gently so it does not brown too deeply.

Chilli

Dried chilli: Use less by weight because dried chilli is more concentrated.

Parsley

Flat leaf parsley: This is the classic parsley style for the dish.

Olive oil

Extra virgin olive oil: Choose a balanced oil so the chilli and tomato stay clear.