Save The first time I had proper all'arrabbiata was in a tiny Roman restaurant where the waiter warned me about the heat. I waved him off, thinking I knew spicy food, and spent the next twenty minutes happily suffering through the most delicious pasta of my life. That memory still guides my hand every time I make this dish—it's supposed to wake you up, not knock you out.
I made this for my brother last winter when he was nursing a broken heart and a bad cold. He took one bite, eyes widened, and said it was the first thing that made him feel alive in weeks. Sometimes food does more than feed you.
Ingredients
- Penne rigate: The ridges catch the sauce beautifully, though rigatoni works if thats what you have
- Extra virgin olive oil: Dont skimp here since it carries all the flavors
- Garlic: Thinly sliced releases more flavor than minced
- Red chili flakes: Start with 1 teaspoon and add more if you dare
- Peeled whole tomatoes: Crushing them by hand gives you that perfect rustic texture
- Fresh parsley: Brightens everything and cuts through the heat
Instructions
- Get your water going:
- Bring a large pot of salted water to boil and cook penne until al dente
- Build the flavor base:
- Heat olive oil in a large skillet and sauté sliced garlic with chili flakes until fragrant but not browned
- Make the sauce:
- Add crushed tomatoes with salt and pepper then simmer uncovered for 12 to 15 minutes until thickened slightly
- Bring it together:
- Toss the drained penne into the sauce adding splashes of pasta water until it coats every strand
- Finish it right:
- Remove from heat stir in parsley and drizzle with your best olive oil
Save This pasta became my go-to dinner party dish after I served it to a room full of skeptical meat eaters who went back for seconds. The silence at the table said everything.
Getting The Heat Right
I keep red chili flakes in a dedicated shaker on my counter because this sauce lives or dies by them. Some days I want a gentle hum and others I need a proper jolt. The beauty is its entirely up to you. Start with less because you can always add more but you cannot take it back.
The Tomato Factor
San Marzano tomatoes will give you the sweetest most authentic sauce but honestly any quality peeled tomatoes work. I have made this with generic cans on a Tuesday night and still been happy. Just do not use tomato puree or pre chopped tomatoes. You want those whole plum tomatoes you crush yourself so you control the texture.
Serving It Up
Traditionally Romans do not put cheese on this but I am not Roman and neither are you. Do what makes you happy. A cold glass of white wine cuts the heat beautifully. Leftovers keep well and actually taste better the next day.
- Make a double batch because the sauce freezes perfectly
- Keep some crusty bread nearby to mop up every last drop
- Taste the sauce before tossing with pasta and adjust seasoning
Save Simple food honest heat and the kind of meal that makes you pause between bites. Thats the magic of allarrabbiata.
Recipe FAQs
- → How do you adjust the heat level in this pasta dish?
The spiciness comes from red chili flakes, which can be increased or reduced according to taste preferences.
- → What type of pasta works best for this sauce?
Penne rigate is ideal as its ridged surface holds the sauce well, ensuring each bite is flavorful.
- → Can I prepare the sauce ahead of time?
Yes, the sauce can be simmered and cooled, then reheated gently before combining with the pasta.
- → What garnishes complement this dish?
Freshly chopped flat-leaf parsley and a drizzle of extra virgin olive oil add freshness and enhance the flavors.
- → Is there a recommended beverage pairing?
This bold-flavored pasta pairs well with a crisp white wine like Verdicchio or a light red such as Chianti.