Penne all'Arrabbiata (Spicy Tomato and Garlic Pasta)
Arrabbiata - meaning 'angry' in Italian - is a Roman pasta sauce whose fiery reputation comes from the liberal use of dried peperoncino chili flakes. The sauce descends from the cucina povera tradition of Lazio, where tomatoes, garlic, olive oil, and chili were the only ingredients a working kitchen could afford. Garlic is sliced thin and toasted in olive oil until fragrant, then chili flakes bloom in the hot fat for just seconds before crushed tomatoes go in. The sauce simmers uncovered for fifteen to twenty minutes, reducing until it thickens enough to coat each tube of penne. The heat builds gradually - not aggressive on the first bite but persistent, lingering at the back of the throat after several forkfuls. A shower of fresh parsley at the end adds a green, herbal brightness that cuts the chili's warmth. No cream, no cheese in the purist version - just the clean triad of tomato acidity, garlic depth, and chili fire.
Adjust Servings
Instructions
- 1
Cook penne in salted water to al dente and reserve 1/2 cup pasta water.
- 2
Heat olive oil with sliced garlic over low heat until fragrant.
- 3
Add chili flakes and toast for 10 seconds.
- 4
Add crushed tomatoes and sugar, then simmer 8 minutes to thicken.
- 5
Add penne and pasta water, then toss over high heat for 1 minute.
- 6
Season with salt and finish with parsley.
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