Equipment
Ingredients
Pasta
- 400 g penne rigate, dry
- 4000 ml water
- 20 g kosher salt
Arrabbiata Sauce
- 45 ml extra virgin olive oil
- 4 garlic, thinly sliced
- 5 g red pepper flakes
- 800 g crushed tomatoes
- 5 g kosher salt
Garnish
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 552 kcal
- Protein
- 17 g
- Carbohydrates
- 93 g
- Fat
- 14 g
- Fiber
- 8 g
- Sugar
- 12 g
- Sodium
- 2845 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 923 mg
- Calcium
- 106 mg
- Iron
- 6.6 mg
- Magnesium
- 97 mg
- Phosphorus
- 262 mg
- Zinc
- 2.1 mg
- Vitamin A
- 81 mcg
- Vitamin C
- 26 mg
- Vitamin E
- 2.1 mg
- Vitamin K
- 49 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.91 mg
- Riboflavin
- 0.42 mg
- Niacin
- 7.3 mg
- Folate
- 242 mcg
- Water
- 14 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring the water to a rolling boil at 100 degrees Celsius or 212 degrees Fahrenheit in a large pot. Add the kosher salt to heavily season the water.
Add the penne to the boiling water. Stir immediately to prevent sticking and cook according to package instructions until just shy of al dente.
While the pasta cooks, place a large skillet over medium-low heat. Add the extra virgin olive oil, thinly sliced garlic, and red pepper flakes.
Slowly toast the garlic and chili flakes in the oil until the garlic turns a pale golden color and becomes deeply fragrant. Do not let the garlic turn brown.
Carefully pour the crushed tomatoes into the skillet to stop the garlic from cooking further. Stir in the salt, increase the heat to medium until bubbling, then reduce to low and simmer.
Before draining the pasta, carefully scoop out and reserve about 100ml of the starchy pasta water. Drain the penne using a colander.
Transfer the drained pasta directly into the simmering tomato sauce. Toss vigorously over low heat to coat the pasta completely, adding small splashes of the reserved pasta water if the sauce seems too thick.
Remove the skillet from the heat. Fold in the finely chopped fresh parsley, portion into bowls, and serve immediately.
Chef's Notes
- Penne rigate is heavily favored for this dish because the ridges (rigate) act like small gutters, carrying the fiery tomato sauce with every bite.
- The quality of your canned tomatoes defines this dish. San Marzano tomatoes are naturally sweeter and less acidic, balancing the aggressive heat of the chili flakes.
- Do not skip reserving the pasta water. The starch released by the boiling pasta is a crucial culinary tool that binds the olive oil and tomato sauce together into a luxurious emulsion.
- For a deeper, more complex heat, try blooming a teaspoon of tomato paste in the hot oil alongside the chili flakes before adding your crushed tomatoes.
Storage
Refrigerator: 3 days — Store pasta and sauce together in an airtight container.
Freezer: 1 month — Freeze the sauce only; do not freeze cooked pasta.
Reheating: Reheat gently in a skillet over low heat, adding a small splash of water to revive the emulsion.
Troubleshooting
Garlic tastes bitter and has dark brown edges
Cause: The heat was too high or the garlic was left in the oil too long before adding tomatoes
Fix: Cannot be fixed. Discard the oil and garlic and start the sauce over.
Prevention: Start garlic in cold oil and use medium-low heat, monitoring constantly
Sauce is watery and pools at the bottom of the plate
Cause: Tomatoes were not simmered long enough to reduce their natural water content, or too much pasta water was added
Fix: Return the skillet to medium heat and let the excess moisture evaporate while tossing the pasta
Prevention: Simmer the sauce until it forms a cohesive mass before adding pasta
Cultural Context
Penne all'Arrabbiata originates from the Lazio region of Italy, specifically Rome. The word arrabbiata translates directly to angry in Italian, which is a playful reference to the intense heat provided by the generous use of dried red chili flakes.
