Penne all'Arrabbiata — angry pasta — earns its name from hot green chilis, garlic, and a quick sauce of fresh tomato pulp sharpened with red wine vinegar. It's thirty-five minutes from cutting board to table, and it wants nothing but starchy pasta water and your attention. The heat should sting pleasantly, never punish.
Craving a pasta dish with a kick? Look no further! This Penne all’Arrabbiata, or ‘angry pasta,’ is a testament to the beauty of simple Italian cooking. With just a handful of fresh ingredients, we’ll create a fiery, garlicky tomato sauce that clings perfectly to every tube of penne. It’s a bold, satisfying, and surprisingly quick meal that will transport your taste buds straight to a Roman trattoria. Get ready to embrace the heat!
Ingredients
• 3 Tbs / 45 ml (1.5 fl oz) olive oil
• 5 medium cloves garlic, minced
• 1 Tbs / 15 g (0.53 oz) finely minced small hot green chilis, about 2 to 3 small
• 1 generous cup / 250 ml (8.5 fl oz) fresh tomato pulp, from blended ripe tomatoes
• 2 Tbs / 30 ml (1 fl oz) tomato paste
• ½ cup / 120 ml (4.1 fl oz) chopped fresh parsley
• 1 Tbs / 15 ml (0.5 fl oz) red wine vinegar
• ½ tsp / 2.5 ml (0.1 fl oz) dried basil, crushed
• ½ tsp / 2.5 g (0.09 oz) salt, plus more for pasta water
• Freshly ground black pepper to taste
• 1 lb / 450 g penne pasta, or ziti or mostaccioli
Instructions
1. In a large saucepan or skillet, heat the olive oil over medium heat. Add the minced garlic and chilis, and sauté for 2 to 3 minutes until fragrant, being careful not to brown the garlic.
2. Stir in the fresh tomato pulp, tomato paste, chopped parsley, red wine vinegar, dried basil, salt, and a generous amount of black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 to 20 minutes, allowing the flavors to meld and the sauce to reduce slightly.
3. While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Cook the penne according to package directions until al dente.
4. Just before draining the pasta, reserve about one cup of the starchy cooking water. Drain the penne and immediately add it to the saucepan with the arrabbiata sauce.
5. Toss everything together thoroughly over low heat, adding a splash of the reserved pasta water if needed to help the sauce coat the noodles perfectly. Serve immediately on warm plates, garnished with extra fresh parsley if desired.
Nutritional Information
• Approximate values per serving, assuming 4 servings
• Calories: 510 kcal
• Protein: 15 g
• Carbohydrates: 85 g
• Fat: 12 g
• Fiber: 6 g
Pro Tips
• Always reserve about a cup of the starchy pasta water before draining. It’s the secret to creating a silky sauce that clings perfectly to every noodle.
• For the best flavor, use high-quality, ripe tomatoes to make your pulp. Canned San Marzano tomatoes are an excellent alternative for a richer, sweeter sauce.
• Adjust the amount of chili to your personal preference. For a more traditional ‘Arrabbiata’ fire, use dried red chili flakes (peperoncino) instead of fresh green chilis.
• Don’t overcook the pasta! Cooking it al dente (with a slight bite) ensures it won’t become mushy when tossed with the hot sauce.
FAQ
Q: Is this penne all’arrabbiata recipe vegan
A: Yes, this recipe is naturally vegan as written. It contains no animal products. To keep it fully vegan, simply avoid adding any dairy-based cheese like Parmesan when serving. A sprinkle of nutritional yeast or vegan Parmesan makes a great substitute.
Q: How can I add more protein to this vegetarian pasta
A: To boost the protein, stir a can of rinsed cannellini beans or chickpeas into the sauce during the last 5 minutes of simmering. You can also top the finished dish with toasted pine nuts or serve it with a side of grilled tofu.
Q: What can I use instead of fresh green chilis
A: For a more traditional arrabbiata, substitute the fresh chilis with 1/2 to 1 teaspoon (5 ml / 0.2 fl oz) of dried red chili flakes (peperoncino). Add them with the garlic to allow their flavor to bloom in the olive oil. Adjust the amount to your preferred level of spiciness.
Q: How should I store leftover vegetarian arrabbiata
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture upon reheating, you can store the sauce separately from the pasta. The sauce alone can be refrigerated for a week or frozen for up to 3 months.
Pro Tips
- Reserve a cup of starchy pasta water, as the recipe reminds you — it turns fresh tomato pulp into a sauce that actually clings to penne.
- Warm the garlic and chilis gently in the olive oil; burnt garlic turns the whole dish bitter.
- Fry the tomato paste briefly until it darkens before the pulp goes in; it deepens the sauce.
- Finish the drained penne in the sauce off the heat with a splash of pasta water; the starch completes the emulsion.
Frequently Asked Questions
How spicy is arrabbiata?
As spicy as your chilis. The hot green chilis here give a clean, sharp heat you can dial up or down by count.
Can I use canned tomatoes?
The recipe's fresh tomato pulp tastes brighter; good canned crushed tomatoes work out of season — just simmer them a little longer.
What pasta shapes work?
Penne, ziti, or mostaccioli, exactly as the recipe says — the sauce needs tubes and ridges to hold on to.
Can I make it ahead?
The sauce keeps three days in the fridge and improves. Boil the pasta fresh and finish the two together in the pan.
Recipe card below.
More Recipes You’ll Love
- Creamy and Savory Tofu Lasagna
- Lazy and Hungry Garlic Pasta
- Spaghetti with Sautéed Leeks, White Beans & Walnuts
Penne all'Arrabbiata (Angry Pasta)
Ingredients
Method
- In a large saucepan or skillet, heat the olive oil over medium heat.
- Add the minced garlic and chilis, and sauté for 2 to 3 minutes until fragrant, being careful not to brown the garlic.
- Stir in the fresh tomato pulp, tomato paste, chopped parsley, red wine vinegar, dried basil, salt, and a generous amount of black pepper.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 to 20 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- While the sauce simmers, bring a large pot of generously salted water to a rolling boil.
- Cook the penne according to package directions until al dente.
- Just before draining the pasta, reserve about one cup of the starchy cooking water.
- Drain the penne and immediately add it to the saucepan with the arrabbiata sauce.
- Toss everything together thoroughly over low heat, adding a splash of the reserved pasta water if needed to help the sauce coat the noodles perfectly.
- Serve immediately on warm plates, garnished with extra fresh parsley if desired.
- Adjust the amount of chili to your personal preference. For a more traditional 'Arrabbiata' fire, use dried red chili flakes (peperoncino) instead of fresh green chilis.
- Don't overcook the pasta!
- Cooking it al dente (with a slight bite) ensures it won't become mushy when tossed with the hot sauce.
