Spice things up with this zesty and satisfying Penne all’Arrabbiata.
Believed to have been developed in the early 20th century, arrabbiata, which means “angry” in Italian, is a spicy pasta sauce that originated in the Lazio region of Italy, particularly in Rome. The dish’s name reflects its fiery character, traditionally achieved with red chili peppers.
Penne all’arrabbiata has now become an Italian staple, and for good reason. The ridged penne pasta is the perfect canvas for the bold, flavorful red sauce. The heat comes from the peppers, and either fresh or dried can be used. It’s a dish associated with conviviality: a perfect dish to share with friends and family at a big, long table bursting with food, drink, and lively conversation.
You will love penne all’arrabbiata because it is a filling yet fresh-tasting dish. It’s comfort food that isn’t boring. The spicy sauce is full of flavor and kick. Penne all’arrabbiata is quick and easy enough for a weeknight but can be elegant enough for a more formal gathering as well. And it’s a hearty meatless main!
Why San Marzanos?
While canned crushed tomatoes are widely available, often with several brands lining the shelves of most supermarkets, consider seeking out San Marzano tomatoes for a noticeable upgrade in flavor. These succulent plum tomatoes are grown in the sun-drenched volcanic soils of the Agro Sarnese-Nocerino region near Naples in southern Italy. Even when canned, they retain an exceptionally fresh, vibrant flavor, with a naturally sweet and rich taste that’s juicy without being watery. You can almost taste the Mediterranean sunshine in each bite. Yes, they’re more expensive than standard store-brand canned tomatoes, but their vibrant flavor and balanced acidity make them well worth the splurge, especially for sauces, soups, or any dish where tomatoes play the leading role.
If you’re lucky enough to find them fresh at the farmers’ market (usually between July and September), consider using them instead. You’ll need about two pounds of fresh San Marzanos to replace a 28-ounce can.
How do I store leftovers?
Cooled leftovers can be stored in an airtight container in the refrigerator for 3-4 days or up to 3 months in the freezer. Gently warm up this dish in a skillet on the stovetop.
Serving suggestions
Penne all’arrabbiata is a delicious main. So, what to serve with it? Bread is a must: piping hot Garlic Breadsticks or homemade Focaccia are great choices. I like a good salad with pasta as well, and you can’t go wrong with a classic Caesar Salad. If you have room for dessert, a Cannoli is a delicious ending to a big Italian meal. Serve it with espresso!
Penne all’Arrabbiata
Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1 can crushed tomatoes (28 ounces)
- 2 1/2 tablespoons tomato paste
- Salt to taste
- 5 fresh basil leaves chopped
- 1/4 cup fresh parsley chopped
- Parmesan cheese grated (for serving)
Instructions
- Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- Stir in the crushed tomatoes and tomato paste; bring the mixture to a simmer. Reduce heat and let simmer for 15 minutes. Season with salt to taste.
- Add the basil leaves and cooked penne pasta to the sauce, tossing to coat evenly. Serve hot, garnished with chopped parsley and grated Parmesan cheese.
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