Classic Roman-Style Spicy Penne all'Arrabbiata

The complete recipe

Italian · 4 servings

Prep: 10 min · Cooking: 25 min · Resting / marinating: 0 min · Estimated total: 35 min

Recipe background and adaptations

Arrabbiata is quintessential Roman 'cucina povera'. This adaptation uses canned whole peeled tomatoes for superior texture compared to pre-crushed varieties, and specifies the 'mantecatura' technique—tossing pasta in the sauce—to emulate restaurant-quality emulsion.

Equipment

• large skillet
• large pasta pot
• colander
• chef's knife
• wooden spoon
• fork

Ingredients

Pasta

• 1 lb Penne Rigate

Sauce

• 28 oz Canned Whole Peeled Tomatoes

Aromatics

• 3 cloves Garlic, thinly sliced
• 2 whole Fresh red finger chiles, finely chopped

Fat

• 1/4 cup Extra Virgin Olive Oil

Garnish

• 1/4 cup Fresh Italian Parsley, chopped

Seasoning

• 2 tbsp Sea Salt

How the timing fits together

Bring a large pot of water to boil first. Prepare aromatics while the water heats. Start the sauce base, then add pasta to the boiling water once the sauce has simmered for 10 minutes. Finish by transferring pasta directly to the sauce pan to meld.

Step-by-step instructions

1. Prepare Aromatics

   Using a sharp knife, thinly slice the garlic cloves and finely chop the fresh red chiles. Set aside. Prepare the tomatoes by crushing them in a bowl with a fork until they reach a chunky consistency.

2. Sauté Base

   Place a large skillet over medium-low heat. Add the olive oil, garlic, and chopped chiles. Sauté gently for 3-4 minutes until the garlic is fragrant and translucent, being careful not to brown it.

3. Simmer Sauce

   Increase heat to medium and stir in the crushed tomatoes and 1/2 teaspoon of salt. Allow the sauce to simmer for 20 minutes, stirring occasionally, until it thickens.

4. Boil Pasta

   While the sauce simmers, bring a large pot of water to a rolling boil. Add the remaining salt. Add the penne and cook according to package directions, aiming for 2 minutes less than 'al dente' as it will finish in the sauce.

5. Reserve Starch Water

   Before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water. Drain the remaining pasta in a colander.

6. Emulsify and Finish

   Transfer the pasta directly into the skillet with the tomato sauce. Add half of the reserved pasta water. Toss vigorously over medium heat for 60 seconds to allow the starch to emulsify with the oil and tomatoes, creating a glossy sauce.

7. Garnish and Serve

   Remove the skillet from the heat. Stir in the chopped fresh parsley. Serve immediately on warmed plates. This recipe has not been kitchen-tested by mommy.me.

Food safety

Adhere to standard FDA safety guidelines by ensuring your cooking environment is clean and surfaces are sanitized. Ensure pasta water is boiling before adding penne. When handling dried or fresh chiles, avoid touching eyes; wash hands thoroughly immediately after preparation.

Ingredient notes and variations

• Add a dusting of Pecorino Romano for a salty, sharp finish.
• Incorporate toasted breadcrumbs for added crunch.
• Use crushed red pepper flakes if fresh chiles are unavailable.

Culinary references

This is a home adaptation with independently written instructions, not a reproduction of a publisher's kitchen-tested recipe.

• GialloZafferano - Penne all'Arrabbiata
• FDA Safe Food Handling