Pasta Arrabbiata
intro
Fiery, classic Roman pasta tossed in garlicky tomato-chili sauce, finished with sharp pecorino and fresh parsley for a fast, bold, satisfying meal.
Ingredients
Steps
Boil and Salt Pasta Water
Fill a large 6-quart stockpot with 4 liters (16 cups) of cold water, set over high heat, and bring to a rolling boil. Once boiling, add 2 tablespoons of kosher salt (water should taste as salty as seawater) and stir to dissolve; do not add oil to the water.
Cook Garlic in Oil
While the water heats, place a 12-inch heavy-bottomed skillet over medium-low heat. Add 60ml (1/4 cup) extra-virgin olive oil and thinly sliced garlic, cooking for 2 minutes until fragrant and pale golden—do not let garlic turn dark brown, as it will turn bitter. Add 1.5 teaspoons crushed red pepper flakes and cook 30 seconds more to release spice aroma.
Simmer Seasoned Tomato Sauce
Pour 800g crushed San Marzano tomatoes into the skillet, stir to combine with the garlic and oil, and bring to a gentle simmer. Reduce heat to low, season with 1 teaspoon kosher salt, and simmer uncovered for 12 minutes, stirring occasionally, until the sauce thickens slightly and glossy oil pools at the pan edges.
Cook Penne Partially
After the sauce has simmered for 5 minutes, add 400g dried penne rigate to the boiling pasta water, stirring immediately to prevent sticking. Cook for 9 minutes (2 minutes shorter than the package’s recommended al dente time), as pasta will finish cooking in the sauce. Reserve 120ml (1/2 cup) starchy pasta water, then drain pasta without rinsing.
Toss Penne in Sauce
Transfer the drained, slightly undercooked penne directly into the skillet with the simmering sauce. Turn heat to medium, toss pasta continuously with tongs for 2 minutes, adding small splashes of reserved starchy pasta water as needed to create a glossy sauce that clings evenly to every pasta piece.
Finish and Plate Pasta
Turn off the heat, add 60g (3/4 cup) of the freshly grated Pecorino Romano and all chopped parsley, tossing vigorously for 30 seconds to melt the cheese into the sauce. Divide pasta between 4 warm plates, top with the remaining 20g (1/4 cup) Pecorino, and serve immediately.
Tips
2.Adjust crushed red pepper flake amount to your heat preference: use 1 teaspoon for mild, kid-friendly spice, or 2 teaspoons for extra fiery sauce, but avoid overdoing it as it will overpower the sweet tomato and sharp pecorino flavors.
3.Use only freshly grated Pecorino Romano: pre-shredded cheese is coated in anti-caking potato starch that prevents it from melting smoothly, resulting in a grainy, clumpy sauce instead of a silky, cohesive finish.
OMG this arrabbiata is a total game changer!! I’ve been searching for a quick weeknight pasta that actually has a kick and doesn’t require a million ingredients, and this hit every mark. Cooked it in 22 minutes flat last night for my roommate and I, we both went back for seconds. Only tweak I made was adding a tiny handful of fresh basil at the end, chef’s kiss. 10/10 will be in my regular meal rotation!
SO good! Made this for my three kids (ages 7, 9, 11) for family dinner last night, and even my pickiest eater cleaned his plate! I left the red pepper flakes a little light for the kids and set out extra chili oil on the table for my husband and I to add more heat. It was so easy to throw together after work, no fancy steps, and the whole house smelled amazing. Will definitely be making this for our next neighborhood potluck too!
Perfect easy meal prep staple! I made a double batch on Sunday, divided it into meal prep containers with a little side of garlic bread, and it’s held up perfectly all week for work lunches. The sauce doesn’t get soggy or weird when reheated, which is my biggest pet peeve with pasta meal prep. Great recipe, no notes!
Wait, I messed this up the first time I made it and used jarred minced garlic instead of fresh, and it still slapped? How is that possible? The sauce is so flavorful even when you cut corners, which is ideal for someone like me who hates chopping garlic after a long day. Next time I’ll use fresh like the recipe says, but honestly the lazy version was still restaurant quality. Only knocking off one star because I wish the recipe noted that you can totally get away with jarred garlic for us lazy folks!
I usually avoid anything labeled ‘spicy’ because I have basically zero heat tolerance, but my friend raved about this so I gave it a shot with barely a pinch of red pepper flakes, and wow! It’s so rich and garlicky, the tiny bit of heat just adds depth instead of burning your mouth off. My boyfriend who douses everything in hot sauce added extra pepper flakes and loved it too, so it works for every spice level. Total winner!