“Without the chilli, it’s just another boring tomato pasta. With the chilli, it’s something else!” – Nagi Maehashi from RecipeTin Eats, on Penne all’Arrabbiata, as quoted in today’s recipe video. 😂
Penne all’Arrabbiata
So, I am not sure that one line summary of today’s recipe will go anywhere beyond my little corner of the internet. But that is my articulate description of the greatness that is Penne all’Arrabbiata! Simple made interesting with a good kick of chilli and healthy dose of garlic. The Italians know a thing or two about making simple pastas great!
By way of background, “Arrabbiata” means “angry” in Italian. So this pasta is said to be named as such in reference to its fiery nature!
But fear not. Yes, this is a pasta that is meant to be spicy. But it’s fundamentally a great tomato pasta that you can make as spicy as you’d like. Or not. It’s easy to adjust – just make the sauce with less chilli to start with. Taste it during the simmer time. Add more if you’re feeling bold!
Ingredients in Penne all’Arrabbiata
Arrabbiata sauce can be made with either fresh or dried chillies. Dried is obviously more convenient, but I really like the extra flavour fresh chilli brings to the sauce so I’ve used a combination of both. Also, two of my go-to Italian recipe sources both use fresh chillis.
Feel free to double up on either options!
Cayenne pepper – The larger the chilli, the less spicy they are! So cayenne peppers are not super spicy. Though, I do like to keep the seeds in for an extra zing of spiciness (the seeds is where most of the spiciness is). Feel free to de-seed if you prefer, or just use dried chillis (see note above photo for why I use fresh and dried).
Feel brave? Use Birds Eye or Thai chillies instead! They pack more spiciness than cayenne peppers.
Dried red chillis – These have a warm earthiness that fresh chillis do not. Sauteing with garlic brings out the toasty flavour as well as the spiciness.
Pasta type – Traditionally made with penne, though ziti is a direct replacement (it’s penne with a smooth surface). Though really, you can make this with any short or long pasta.
Canned crushed tomato – To be authentic, use whole peeled tomatoes (canned) and mash them up with a fork. For convenience, I use crushed tomatoes!
Sourness note: Not all canned tomatoes are created equal! Economical brands tend to be more sour. Take the edge off with ½ teaspoon of sugar.
Garlic – 3 cloves! Arrabiata sauce is meant to have a nice hit of garlic flavour.
Parmesan – For serving.
Parsley – For optional garnish.
How to make Arrabbiata Sauce
This simple pasta sauce 15 minutes simmering time to breakdown the tomatoes and make the flavours meld. Don’t shortcut it – you’ll rob yourself of flavour!
Finely mince the cayenne pepper with the seeds in. (See note in the ingredients section about seeds and spiciness)
Sauté garlic and chilli – Use a pot large enough to toss the pasta with the sauce. Heat the oil over medium heat, then stir the garlic for just 10 seconds. Add cayenne and chilli flakes, then cook for 1 minute, or until garlic is light golden.
Simmer – Add tomato, salt and pepper. Rinse out the tomato cans with a bit of water and add that in too. Then simmer the sauce gently for 15 minutes until it thickens.
Save water for sauce – While the sauce is cooking, cook the pasta per packet directions in salted pasta cooking water. Just before draining, give the pot a big stir (to agitate the starch* in the pasta) then scoop out 1 cup of the water. Then drain the pasta.
* The starch in the pasta cooking water helps the pasta sauce thicken so it clings to the pasta better.
Toss – Add the pasta into the sauce along with 1/2 cup of the pasta cooking water. Toss well (still on the stove) until the sauce coats the pasta and is no longer pooled in the base of the pot. Use extra pasta cooking water if needed, to loosen.
Serve – Dinnertime! Divide between bowls and serve immediately with parmesan and parsley, if using.
Oh the possibilities!
I’ve kept today’s recipe traditional with no add-ins, delicious as is.
But this recipe is an excellent blank canvas for add-ins of choice. Think – cooked shredded chicken, ham bits, olives (puttanesca-ish!), artichokes, sun dried tomatoes, other leftover cooked vegetables (or sauté from raw). Drop in some raw prawns/shrimp for the last few minutes cook time or some pieces of fish.
As with all pasta recipes, be sure to have everyone lined up ready to eat as you’re dishing it out so it’s at its slick, juicy, sauciness best. Pass freshly grated parmesan at the table, and top it with a pinch of parsley if you’re feeling fancy.
Enjoy! – Nagi
Watch how to make it
Made Arrabbiata Sauce – and got a free facial!
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Penne all’Arrabbiata (spicy tomato pasta)
Ingredients
- 400g/ 14oz penne or ziti , or other pasta of choice (short or long)
- 1 tbsp cooking / kosher salt , for cooking pasta
Arrabiata sauce:
- 4 tbsp extra virgin olive oil
- 3 garlic cloves , finely minced
- 1 red cayenne pepper chilli , finely chopped (with seeds) (Note 2)
- 1/2 tsp chilli flakes (red pepper flakes)
- 800g / 28 oz canned crushed tomato
- 1 1/4 tsp cooking / kosher salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar , only if needed (Note 3)
Serving:
- parmesan , finely grated
- 2 tsp finely chopped parsley , optional
Instructions
- Sauté – Heat oil in a large pot over medium heat. Add garlic and stir for 10 seconds. Add cayenne and chilli flakes. Cook for 1 minute, or until garlic is light golden.
- Add tomato, salt and pepper. Rinse out the tomato cans with the water and add into the pot.
- Simmer – Turn up the heat to high, stir, then once it comes to a simmer, turn back down to medium heat and simmer for 15 minutes. (Taste check at 10 min – if sour, add the sugar.)
- Cook pasta – Meanwhile, bring a large pot of water to the boil with the 1 tablespoon of salt. Add pasta and cook per packet directions.
- Save water – Just before draining, give the pot a big stir (to agitate the starch) then scoop out 1 cup of the water and set aside. (Note 4) Drain pasta.
- Toss – Add pasta into the sauce along with 1/2 cup of the pasta cooking water. Toss well (still on the stove) until the pasta is coated with the pasta sauce. Use extra pasta cooking water if needed, to loosen.
- Serve – Divide between bowls and serve immediately with parmesan and parsley, if using.
Recipe Notes:
Nutrition Information:
Life of Dozer
Nowhere to be seen when I’m sautéing the chilli (the fumes tickle his nose) but he waddles over when it’s done. But – no spicy pasta for Dozer! Can you imagine the mess I’d have to deal with. 😂
Delicious !
Quick and easy but I did reduce the salt amount to 1 teaspoon in pasta water and 1/2 teaspoon in sauce . Perfect
Melanie: Try using the Mutti brand of tomatoes. They are the best Italian tomatoes I have ever used and make a great arrabbiata. It’s what I use in my recipes 😀
Love this
Hi Nagi, I would love to know what brand of crushed tomatoes you use in the Arrabbiata sauce…I really believe good tomatoes can make all the difference..thanks you 🙂
Hi Nagi, just wondering if I can leave out the cayenne pepper/chilli flakes altogether please? Either will cause gut issues for me unfortunately.
Lorraine: It’s called SPICY pasta.
Why not try one of Nagi’s other non-spicy pasta recipes?? Here is a good one:
https://www.recipetineats.com/tomato-bacon-pasta/#wprm-recipe-container-21522
Ok so this was a good easy one….an I really don’t like HOT tasting foods….So your tips on toning it down…..Goood….:)
I can’t wait to try this pasta dish! I love the new video format, but I love the others also. I still say you can’t please everyone, so please yourself. We follow you so closely because of your sweet personality, great recipes, and last but not least, Dozer! The “nostalgic photo” of Dozer is perfect. How much fish did you have to feed those Gulls for their cameo appearance in the photo? What an artistic photo shoot.
Love Penne Arrabiatta! I made this the other night and it was delicious. I added chorizo (which wasn’t too smokey as I did not want it to over power the dish) as my partner wanted some meat in the dish. Will make again!
Hi Nagi,
I thought I’d give my 2 cents worth on the new video format! While I love seeing you in them, I’ve found the new format not as easy to follow. I preferred when you had a birds eye view of the dish you were cooking, with captions on the ingredients you were adding, plus some short 1-2 verb instructions.
I use your videos to first understand – how easy is a recipe (by what’s involved in the cooking process, length of time etc.), what ingredients are required, and quickly understand things like what colour or texture should the dish look like. I would only then look at the written recipe once I’m committed to making it.
I’m finding it a bit hard to make this decision with the new format with the lack of captions, the length of the video, and sometimes the camera isn’t giving me the right perspective to see your dish.
Could there be a compromise? I love watching you and your personality shine on your videos on Instagram, but on your website could you stick to a no-nonsense format?
I love your new video format with the visual step-by-step as well as your comments and explanations. The old-style with random music is not helpful and even a little distracting. Please keep talking us through the recipes as we watch them. I love it!
Can one use dried cayenne pepper? I love these new videos with you and Dozer included btw. Nice to see your face more 🙂 I love your dishes – I make them all the time – I’ve become much more confident and love cooking cause of your recipes. Thank you
Love your new videos! It’s like a clip from a tv cooking show which I am sure you will be offered in the near future. Your posts from finish to end are amazing and so full of detail and now I get to hear you and see Dozer and you live. Loved this pasta. So simple and delicious. Cooked the garlic and chilli and threw it all in the slow cooker. Too easy. Did a double batch so we have been pigging out on it for days with your grilled garlic bread then focaccia and tonight garlic bread pizza muffins. What a great week (as is every week eating your food – last week was chicken and lamb shawarma in every guise possible). ❤️
So wonderful to see you alongside Dozer. Otherwise it was an anonymous pair of hands (paws) doing all the work. Dozer you are a great side-kick.
I miss the old videos.
Nagi, it’s wonderful to see you in your videos! You’ve got a great smile and fun energy. My family and I are confirmed fans of your recipes. 🇨🇦
Love the new video format. I especially like the way the spoken commentary includes some of the advice which you give in the Notes to your recipes: it’s these notes that make your recipes so much easier to follow than most others.
I absolutely love everything you do. For recipe purposes, I do prefer the old style of videos, as they are easier for me to see. Thank you
I love you and your kookiness to bits Nagi. However, I like your old style video as it was quick, to the point, no need for audio and minimal changing of camera angles. I loved that you conveyed everything succinctly. If you don’t mind, can you go back to this style BUT also add a bit of Dozer at the end like you do now? The new format is not a deal breaker. I am a loyal follower and will always come to you no matter your video style xxx
I like parts of the old format for what others have said: jumping straight to the method, and can watch with no sound (love the captioned ingredients as your hands add them in). BUT I like seeing/hearing you, too. I wonder if the personal bits at the end would be a better fit?
Dear Nagi, I am a big fan of yours. Your recipes are always spot on, and the notes and explanations super helpful. Here’s another vote for the old style video – so very practical and efficient. Although I love to see and hear you, it doesn’t seem to add much and takes away from the direct and to the point tutorial. Keep on doing what you do – living in Canada, I look forward to waking up to your recipes almost every day!
Fondant Potatoes I’m definitely trying. I do like the new style of video. I like seeing you and hearing your voice. To watch how to do a recipe quickly the old way was direct. But the new way is much more fun and personal and still get to see how to make it.