TABELIAAUTHENTIC RECIPE
Penne all'ArrabbiataPenne all’Arrabbiata
True to its name, “angry style”, this is a spicy tomato sauce with plenty of chilli. It is traditionally served without cheese. Just 3 ingredients—garlic, chilli and tomato—define it, so slowly drawing their aromas into the oil determines the whole result.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Penne rigateThe ridges of penne rigate hold the sauce well.320 g
- Canned whole peeled tomatoesCrush by hand beforehand.400 g
- GarlicThinly slice or crush with the flat of a knife.4 cloves
- Dried red chilliKeep the seeds for a hot sauce or remove them for a moderately hot one.3 pieces
- Extra virgin olive oil60 ml
- Flat-leaf parsleyCoarsely chopped.1 bunch
- Salta little
Method
Crush the tomatoes
- 1 Crush the canned tomatoes by hand; do not blend, as a coarse texture is right.
Ready when
They are ready once roughly crushed.
Caution
Do not blend: a coarse texture is right.
Prepare the ingredients
- 1 Thinly slice the garlic or crush with the flat of a knife.
- 2 Decide whether to remove the chilli seeds according to the desired heat.
Ready when
This stage is complete when everything is prepared.
Cook the garlic
- 1 Put 4 tablespoons EVOO, garlic and chilli in a frying pan over low heat.
Ready when
Proceed after about 3–4 minutes, when lightly coloured and fragrant.
Caution
Never let it burn: bitterness will spoil the dish.
Reduce the tomatoes
- 1 MeanwhileStart bringing a large pot of water to the boil, with 10g salt per 1L water.
- 2 Add the crushed tomatoes and reduce over medium-high heat for 15–20 minutes, evaporating moisture to concentrate the sauce.
Ready when
This stage is complete when moisture has evaporated and the sauce is concentrated.
Season with salt
- 1 Season with 1/2 teaspoon salt.
Ready when
This stage is complete when the seasoning is balanced.
Cook the pasta
- 1 Add the penne to the prepared boiling salted water and cook al dente, 1 minute less than the package time.
- 2 Reserve 100ml cooking water.
Ready when
Lift out when al dente.
Coat the pasta
- 1 Add 3–4 tablespoons pasta water to the sauce and emulsify.
- 2 Add the penne and toss over high heat for 1–2 minutes.
Ready when
This stage is complete when sauce coats the insides of the penne too.
Scatter with parsley
- 1 Plate and scatter with torn parsley.
Ready when
The dish is complete once the parsley is added.
Caution
No cheese is needed: this is the authentic Roman style.
About this dish
The name arrabbiata, meaning “angry”, has two proposed explanations: diners turn red from the chilli as if angry, or an angry cook stirs a pot of spicy food. Neither is certain, but both capture the dish’s character.
Born in Rome’s unpretentious trattorias, its three defining ingredients are garlic, chilli and tomatoes. Such simplicity leaves nowhere to hide. Time spent infusing the oil and slowly reducing the tomatoes cannot be omitted if the dish is to develop its depth.
In Rome, cheese is not added. The Roman custom of leaving the chilli’s simple heat unaltered by cheese is rooted in this dish.
Bring the full course home next weekend.
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