“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. 😂
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.
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.
Your recipes and descriptions are outstanding! I’ve learned a lot and am a much better cook because of the explanations and notes. It would be helpful if you had closed captions available with your videos. Many of us cannot turn on the sound for various reasons and would then be able to read your wonderful commentary.
Another vote for the old style videos – one of the reasons I loved your site was that I could go straight to the video and be into the recipe without any preamble. Thank you for everything you do – and it is lovely to see your beautiful face, but for recipe purposes, the old way is definitely better for me.
and also! I liked not having to have the sound on when I was checking out videos on the train 😉
Thanks once again for a brilliant website and fabulous recipes🤩! I love the verbal instructions but am happy with any version that you come up with. 👏👏👏👏👏
Hi Nagi, love your work! I have a hearing impairment and always enjoyed your videos being so easy to follow. Would they be any chance of having subtitles if you are talking for those who can’t hear?
Love all your recipes and thoughtful notes & inclusions for all levels of cooking expertise. Whilst the new video is OK, I prefer the old simple format which is concise and I can just fast forward or rewind for quick cooking steps reminders.
Ooh I LOVE the new video format! I love how much more personal it is, I really like that you are talking us through the recipe. And especially love the extra snippet of Dozer at the end (more please!). I am a bit torn though as the old format had a great, no-nonsense style with a bird’s eye view of the cooking process. I liked watching those videos before starting just in case anything was unclear (though that’s rarely the case). I found them good to see how much a sauce should be reduced by, for instance, or to see *just* how you chopped something. So long as we can still see all those details I’d be very happy to see this style of video continue. Keep up the amazing work!
I love 💕 the new video format!
Delicious, simple, and FAST…what more can you ask for?
I’ve just made spicy tomato pasta. DELICIOUS!
Simple ingredients
Simple method.
I’m still licking my lips.
Any more recipes like this?
And I love the new videos😊
I love the new video format! It’s lovely to see and hear you – way more personal. Hugs to you and Dozer!
Hi, Nagy & Dozer!
I appreciate very much all your work and I adore Dozer! Thank you for sharing him with us!
Both videos are ok. And it is good that the new version is not longer. But I prefer the old ones – very concise and to the point! The new ones are like all the other videos on YouTube.
But once again, there is nothing to criticize for the new ones.
Thanks Ileana! Yes, the conciseness is what I’m really trying to get back to but still at least having a peek of me in them 🙂 Let’s see if I can bridge the gap! Else, I’ll probably end up going back to the old style videos. 🙂 N x
Hi Nagi and Dozer,
Just tried this for dinner, really tasty, takes it to a different level, my partner had three, yes three portions! I added a few mushrooms, a fresh tomato which were in the fridge, finished off with a dash of cream at the end. Super tasty.
YES! I’m so glad you both enjoyed this. Dolled up 😂 (Show off! 😉) – N x
Nagi, you are amazing! I love both video styles. You do YOU! I find it amazing that you’re continually thinking of ways to improve the already fantastic website.
I get a chuckle every morning when I see your email has popped in!
Give Mr. Dozer a huge hug!
You make so many people in the world happy, keep doing what makes YOU happy! 🤗