Pasta all'Arrabbiata

Name: Pasta all'Arrabbiata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: italian
Ingredients: 400 g penne rigate; 60 ml extra-virgin olive oil; 4 clove garlic cloves, thinly sliced; 2 pcs small dried red chillies (peperoncino), finely crushed; 800 g canned whole peeled plum tomatoes, crushed by hand; 1/2 tsp fine sea salt (plus more for pasta water); 2 tbsp fresh flat-leaf parsley, finely chopped; 40 g Pecorino Romano, freshly grated (optional, for serving)

By Culiora

Pasta all'Arrabbiata served on a plate, photographed in natural light

A Roman classic that balances fiery dried chillies with rich garlic and sweet crushed tomatoes. Tossed with ridged penne to catch every bit of spicy sauce, it is simple, punchy, and ready in under half an hour.

Servings: 4
Prep time: 10 min
Cook time: 20 min
Total time: 30 min

Ingredients

400 g penne rigate
60 ml extra-virgin olive oil
4 clove garlic cloves, thinly sliced
2 pcs small dried red chillies (peperoncino), finely crushed
800 g canned whole peeled plum tomatoes, crushed by hand
1/2 tsp fine sea salt (plus more for pasta water)
2 tbsp fresh flat-leaf parsley, finely chopped
40 g Pecorino Romano, freshly grated (optional, for serving)

Instructions

Bring a large pot of water (at least 4 litres) to a rolling boil over high heat, then season generously with salt (about 10 g per litre of water).
Meanwhile, heat the extra-virgin olive oil in a wide frying pan or skillet over low heat. Add the sliced garlic and crushed chillies. Fry gently for 2 to 3 minutes until the garlic is pale golden and fragrant, taking care not to let it brown or burn.
Carefully pour in the crushed canned tomatoes and stir in 1/2 tsp fine sea salt. Increase heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate at the edges.
While the sauce simmers, drop the penne into the boiling water and cook until 2 minutes shy of al dente according to the package instructions (usually 9 to 10 minutes). Reserve about 100 ml of starchy pasta cooking water before draining.
Transfer the drained pasta directly into the skillet with the simmering sauce. Toss vigorously over medium-high heat for 1 to 2 minutes, splashing in 2 to 3 tablespoons of the reserved cooking water as needed until the sauce emulsifies and clings tightly to each tube of pasta.
Remove the pan from the heat. Stir in the chopped parsley. Serve immediately in warm bowls, with freshly grated Pecorino Romano passed around for dusting if desired.