Pasta · Lazio

Penne all'Arrabbiata – Authentic Roman Spicy Pasta

Name: Penne all'Arrabbiata – Authentic Roman Spicy Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g penne rigate; 400 g crushed San Marzano tomatoes (or ripe fresh tomatoes, peeled and chopped); 3 cloves garlic, lightly crushed; 2–3 dried red chillies (peperoncino), crumbled, to taste; 5 tablespoons extra-virgin olive oil; 1 small bunch fresh flat-leaf parsley, roughly chopped; 1 teaspoon fine sea salt (plus more for pasta water); Pecorino Romano, freshly grated, to serve (optional)

Penne all'Arrabbiata is one of Rome's most iconic pasta dishes — its name literally means 'angry penne', a nod to the fiery heat that defines every bite. Born in Lazio, this recipe relies on just a handful of honest ingredients: ripe tomatoes, garlic, and a generous hand with the peperoncino. No cream, no onion, no compromise — just bold, unapologetic flavour.

10Prep (min)

20Cook (min)

30Total (min)

4Serves

EasyDifficulty

Penne all'Arrabbiata – Authentic Roman Spicy Pasta

Ingredients

400 g penne rigate
400 g crushed San Marzano tomatoes (or ripe fresh tomatoes, peeled and chopped)
3 cloves garlic, lightly crushed
2–3 dried red chillies (peperoncino), crumbled, to taste
5 tablespoons extra-virgin olive oil
1 small bunch fresh flat-leaf parsley, roughly chopped
1 teaspoon fine sea salt (plus more for pasta water)
Pecorino Romano, freshly grated, to serve (optional)

Method

Bring a large pot of water to a rolling boil and salt generously (the water should taste of the sea).
Heat the olive oil in a wide, heavy-bottomed pan over medium heat. Add the crushed garlic and crumbled chillies and cook, stirring, for 1–2 minutes until the garlic turns golden and fragrant — do not let it burn.
Remove and discard the garlic cloves if you prefer a milder background flavour, or leave them in for more intensity.
Add the crushed tomatoes to the pan, season with salt, and stir well. Cook the sauce over medium-high heat for 12–15 minutes, stirring occasionally, until it thickens and the oil begins to separate on the surface.
Meanwhile, cook the penne rigate in the boiling salted water for 1 minute less than the package directions indicate (you will finish them in the sauce).
Reserve a ladleful of pasta cooking water, then drain the penne and add them directly to the tomato sauce. Toss vigorously over high heat for 1–2 minutes, adding a splash of pasta water if needed to loosen and gloss the sauce.
Remove from the heat, scatter over the fresh parsley, and toss once more. Serve immediately, with grated Pecorino Romano on the side if desired.

Tips from the kitchen

💡 Use penne rigate, not penne lisce — the ridges grip the spicy sauce and hold every drop of flavour.

💡 San Marzano tomatoes give the sweetest, least acidic base; if using fresh tomatoes, blanch, peel, and seed them first for a silkier sauce.

💡 Adjust the chilli at the end, not just the beginning: taste the sauce before adding the pasta and crumble in a little more dried peperoncino if you want extra fire.

Frequently asked questions

Can I add onion to the arrabbiata sauce?

The authentic Roman recipe uses only garlic — no onion. Onion would soften and sweeten the sauce, blunting the sharp, aggressive heat that gives arrabbiata its character. Stick to garlic for the real deal.

Should I use fresh or dried chillies?

Dried peperoncino is traditional and preferred: it delivers concentrated, penetrating heat throughout the sauce. Fresh chillies work but give a greener, lighter heat. If using fresh, add 1–2 small red chillies, finely sliced, along with the garlic.

Is Pecorino Romano really used, or is Parmesan acceptable?

Pecorino Romano is the authentic choice in Lazio — its sharp, salty, slightly pungent flavour pairs perfectly with the spicy tomato sauce. Parmigiano Reggiano is milder and works as a substitute, but purists (and Romans) will always reach for Pecorino.