Uncle Larry Adventures

Italian Classics · Lazio

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Penne all'Arrabbiata

Penne all'arrabbiata: penne tossed in a quick tomato sauce with plenty of garlic and dried chili, finished with parsley. A Roman weeknight classic.

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Penne all'Arrabbiata

Rome's angry, spicy tomato pasta

Bowl of Italian pasta tossed in sauce on a dark rustic table

The short version

Penne all'arrabbiata: penne tossed in a quick tomato sauce with plenty of garlic and dried chili, finished with parsley. A Roman weeknight classic.

Prep
5 min
Cook
20 min
Total
25 min
Serves
4 servings

Ingredients

4 servings
  • 1 lb penne rigate
  • 1 can (28 oz) whole peeled tomatoes, crushed by hand
  • 4 garlic cloves, sliced
  • 1–2 tsp dried chili flakes, to taste
  • ¼ cup extra-virgin olive oil
  • Small handful of parsley, chopped
  • Salt
View list

Instructions

  1. 01

    Bloom the garlic and chili. Warm the oil over medium-low heat with the garlic and chili until the garlic just turns pale gold, about 2 minutes.

  2. 02

    Simmer the sauce. Add the tomatoes and a pinch of salt. Simmer 15 minutes, stirring now and then, until thick.

  3. 03

    Cook the penne. Boil the penne in well-salted water until just shy of al dente. Save a cup of pasta water.

  4. 04

    Toss and finish. Toss the penne in the sauce for a minute with a splash of pasta water. Finish with parsley.

Larry’s rule: It's called angry for a reason. Taste the sauce before you add more chili — you can't take it back.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Penne all'Arrabbiata

What it is

Penne all'Arrabbiata is a pasta recipe rooted in the direct, savory cooking of Lazio and Rome. This version makes 4 servings in 25 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: bloom the garlic and chili, then simmer the sauce, then cook the penne. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1 lb penne rigate — supports the dish's balance, texture and regional character.
  • 1 can (28 oz) whole peeled tomatoes, crushed by hand — supplies acidity, sweetness and the recipe's tomato base.
  • 4 garlic cloves, sliced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 1–2 tsp dried chili flakes, to taste — provides the aromatic character; use it at the stage specified so it stays distinct.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Prepare the measured ingredients ahead, but cook and sauce the pasta close to serving. Refrigerate leftovers promptly and reheat gently with a splash of water.

What to serve with it

  • Serve as a first course before a simple roast or vegetable dish.
  • Pair with a crisp salad or bitter greens to balance the pasta.

Larry’s why

Why Larry finishes the pasta in the sauce

Draining pasta and ladling sauce on top leaves two separate things on a plate. Pull the pasta a minute shy of al dente, move it into the sauce pan with a splash of the cooking water, and toss over heat. The starch in that water emulsifies the fat and glues the sauce to every strand.

Larry’s rule: Undercook by a minute, finish in the pan.

More questions Larry gets asked →

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Questions Larry gets asked

How long does penne all'arrabbiata take to make?
About 25 min start to finish — roughly 5 min of prep and 20 min of cooking. That yields 4 servings.
What do you need to make penne all'arrabbiata?
7 ingredients, starting with 1 lb penne rigate, 1 can (28 oz) whole peeled tomatoes, crushed by hand, 4 garlic cloves, sliced. The full list with quantities is on this page.
How do you start penne all'arrabbiata?
Bloom the garlic and chili: Warm the oil over medium-low heat with the garlic and chili until the garlic just turns pale gold, about 2 minutes.
How do you know when penne all'arrabbiata is done?
Toss and finish. Toss the penne in the sauce for a minute with a splash of pasta water. Finish with parsley.
What is the most common mistake with penne all'arrabbiata?
It's called angry for a reason. Taste the sauce before you add more chili — you can't take it back.
Can you make penne all'arrabbiata ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

Share or cite this recipe

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Credit “Uncle Larry Adventures” and link to this recipe page.

Citation

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