Penne all’Arrabbiata
Pasta in a spicy tomato sauce
Penne all’Arrabbiata is one of those dishes that proves simple is often best.
With just a few ingredients, you can make a sauce that’s packed with flavor. The name says it all: arrabbiata literally means “angry.” That refers to the chili peppers that give this sauce its heat.
There are many different versions, though. In Roman cuisine, where the dish originated, the sauce is often very simple: tomatoes, garlic, olive oil, and chili pepper. We like to give ours a slight twist by adding chorizo and herbs. This makes the dish a little heartier and adds even more flavor.
Our milder version
Not everyone likes a dish that sets their mouth on fire. That’s why we’ve chosen to make a milder version. The red chili pepper is still an important ingredient, of course, but it plays a slightly more subtle role. This gives you a sauce with enough heat, without having to reach for a glass of milk to cool things down.
For the base, we use good-quality canned diced tomatoes, which give the sauce a rich tomato flavor. Dried thyme adds an herby base that pairs well with the tomatoes. The chorizo adds a smoky and slightly spicy flavor that works well with the tomatoes and chili pepper. And with a generous handful of Parmesan, the whole dish becomes deliciously creamy.
Penne: the perfect pasta shape
You could, of course, make this dish with all kinds of pasta, but there’s a reason penne works so well with this sauce. The angled tubes are perfect for catching the spicy sauce, so every bite is full of flavor. The ridges on the outside help the sauce cling to the pasta, which makes Penne all’Arrabbiata such a great combination.
Penne is also firm and versatile. It stays nicely al dente and pairs easily with the tomato-based sauce. In Italy, Penne all’Arrabbiata is often served with just some fresh parsley and Parmesan, but we think a fresh salad on the side really completes the meal.
A little celebration at the table
What we like about this dish is that you don’t need much to make something special. With a few pantry ingredients, some fresh additions, and a splash of white wine, you can quickly make a meal that reminds you of a trattoria in Rome.
Serve the Penne all’Arrabbiata in deep bowls, generously topped with Parmesan. Add a fresh salad on the side and, if you like, a piece of bread to mop up the sauce. This makes it not only a quick weeknight meal, but also a little celebration at the table. Buon appetito!
Print
Penne all’Arrabbiata
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
Description
Penne all’Arrabbiata with a spicy tomato sauce, chorizo, chili peppers, and Parmesan. An easy Italian pasta dish that’s ready in just 30 minutes.
Ingredients
- 1 can (14.5 oz) diced tomatoes
- 7 oz chorizo
- 7 oz penne pasta (or other pasta)
- 1/2 cup dry white wine
- 2 cloves garlic
- 2 (or more) red chili peppers (such as jalapeño)
- 1 onion
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme leaves
- Grated Parmesan cheese
Instructions
- Cut the chorizo into bite-size pieces and cook over low to medium heat (without oil).
- Meanwhile, finely chop 1 (small) onion, 2 cloves garlic, and 2 red chili peppers. Add them to the chorizo and sauté for a few minutes.
- Add 1 tablespoon tomato paste and stir to combine. Cook for 3 minutes over medium heat. Add just under 1/2 cup dry white wine.
- Meanwhile, bring a large pot of water to a boil for the penne.
- Add 1 can diced tomatoes, 1 teaspoon dried thyme, and a generous pinch of salt and pepper. Stir to combine and let the sauce simmer while the penne cooks until al dente (about 10 minutes).
- Add the penne to the sauce and toss well to combine. Serve with freshly grated Parmesan cheese and a fresh salad, if desired.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian
