Penne Arrabiata is a classic Roman pasta dish known for its fiery kick. “Arrabiata” translates to “angry” in Italian, referencing the spicy heat from the chili flakes. Because this is an entirely traditional, public-domain recipe, you can freely use and publish it without any copyright concerns.
Ingredients
Penne Pasta: 1 lb (450g) dried penne
Extra Virgin Olive Oil: ⅓ cup
Garlic: 4 to 5 cloves, thinly sliced or minced
Crushed Red Pepper Flakes: 1 to 2 tsp (adjust to your preferred heat level)
Canned Crushed or Whole Peeled Tomatoes: 1 can (28 oz), pulsed or crushed by hand
Fresh Parsley: ¼ cup, finely chopped
Salt: To taste
Black Pepper: To taste
Parmesan or Pecorino Romano Cheese: Freshly grated, for serving
Instructions
1. Cook the Pasta
Bring a large pot of generously salted water to a rolling boil.
Add the penne pasta and cook according to the package instructions until al dente (firm to the bite).
Reserve about ½ cup of the starchy pasta water before draining the pasta.
2. Build the Arrabiata Sauce
Heat the extra virgin olive oil in a large skillet over medium-low heat.
Add the sliced or minced garlic and the crushed red pepper flakes. Cook gently for about 1 to 2 minutes, stirring frequently, until the garlic is fragrant and lightly golden. (Keep the heat moderate so the garlic doesn’t burn and turn bitter.)
Carefully pour in the crushed tomatoes. Season with salt and black pepper.
Bring the sauce to a gentle simmer, then lower the heat and let it cook uncovered for 10 to 15 minutes until it thickens and the flavors meld together.
3. Combine and Toss
Add the drained al dente penne directly into the skillet with the hot arrabiata sauce.
Toss everything together vigorously over medium heat for 1 minute, allowing the pasta to absorb the sauce. If the sauce is too thick, splash in a little of the reserved pasta water to create a glossy coating.
Turn off the heat and stir in most of the freshly chopped parsley.
4. Serve
Plate the pasta immediately while hot.
Garnish with the remaining fresh parsley and a generous dusting of freshly grated Parmesan or Pecorino Romano cheese.
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