Penne All’Arrabbiata

Penne All’Arrabbiata

Penne All’Arrabbiata


  • Penne Rigate pasta 0.7 lb (320 g)
  • Peeled tomatoes 0.85 lb (380 g)-drained
  • Garlic 1 clove
  • Dried chili pepper 3 - small
  • Parsley to taste
  • Extra virgin olive oil to taste
  • Fine salt to taste

  • 1.To prepare penne all'arrabbiata pasta, drain the peeled tomatoes. Then transfer them into a bowl and crush them with a fork to break them up.

    2.Now chop the dried chili peppers with a knife, or crumble them with your hands. Put a pot full of water over heat, salt to taste, and cook the pasta. 

    3.Then pour abundant oil into a pan, add the peeled garlic clove and chili peppers. Leave to slowly brown, then add the tomatoes, stir everything and adjust with salt. Then cover with a lid and let cook for about 12 minutes, stirring occasionally.

    4.Make sure you drain the pasta when al dente by following the instructions on the pasta packaging, transfer it directly into the sauce. Toss for a moment and add pasta cooking water if necessary.

    5.Add the chopped parsley, stir one last time and serve your penne all'arrabbiata still hot!

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