Penne all'Arrabbiata — Spicy, from the Store Cupboard, in 25 Minutes
Yvonne Ammann VeganBriefly warm garlic and chilli flakes in olive oil, add tinned tomatoes, reduce uncovered for 20 minutes, salt. Cook the penne al dente, toss with the sauce and a splash of pasta water in the pan, parsley or basil over. The heat is from the chilli flakes — 1 tsp for 'angry', half for children.
Arrabbiata means 'angry', because of the heat — and it is the dish that comes out of the store cupboard when nothing has been bought: a tin of tomatoes, garlic, chilli, penne. It is on the table in 25 minutes and tastes of more than it costs. You set the heat yourself; for children there is a simple trick.
Ingredients
- 400 g Penne
- 2 tins Whole plum tomatoes (400 g each)
- 4 pieces Garlic cloves
- 1 tsp Chilli flakes
- 4 tbsp Olive oil
- 1 tsp Salt
- ½ tsp Sugar
- ½ bunch Parsley
- 40 g Pecorino (grated) (optional)
Method
- 1
Start the sauce
Slice the garlic and warm it with the chilli flakes in the olive oil over low heat for 2 minutes until fragrant. Do not let it brown.
- 2
Tomatoes
Crush the tomatoes by hand and add them with their juice to the pan. Add the salt and sugar, bring to the boil and simmer uncovered for 20 minutes until thick.
- 3
Cook the penne
Meanwhile cook the penne in plenty of salted water one minute less than the pack says. Scoop out 1 dl pasta water, drain.
- 4
Toss
Add the penne and pasta water to the sauce and toss over medium heat for 1 minute until the sauce coats every piece. Parsley over, serve with pecorino.
Tips
- For children and adults at one table: cook the sauce without chilli, take out the children's portion, then stir chilli flakes into the rest and let it sit 2 minutes.
- Penne rigate — the ridged ones — hold the sauce better than smooth. Tossing in the pan rather than pouring sauce over pasta is the restaurant difference.
- The sauce is store-cupboard tomato sauce plus chilli. If you have tomato sauce in the freezer, you are done in 12 minutes.
What can I substitute?
That is how it is done in Rome. Fresh chilli into the oil with the garlic; the seeds set the heat — remove for less.
Smoother and faster — 10 minutes' simmering is enough. The sauce is more uniform, less rustic.
Toasted breadcrumbs are the vegan option and crunchier — toast in 1 tbsp olive oil until golden.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
How hot is arrabbiata?
As hot as you like. 1 tsp chilli flakes to two tins of tomatoes is clearly hot but eatable; half is mildly spiced; 2 tsp is 'angry'. Chilli flakes early in the oil make the sauce evenly hot; sprinkled on at the end, only in spots.
What is the difference between arrabbiata and plain tomato sauce?
Chilli and more garlic, and in Rome no basil and no onion. Otherwise it is the same sauce — if you can make basic tomato sauce, you can make arrabbiata.
Can I make the sauce ahead?
Yes, it keeps a week in the fridge and gets hotter the longer it stands — the chilli keeps infusing. Taste when reheating and soften with a pinch of sugar if needed.
What goes with penne all'arrabbiata?
A green salad and bread, nothing more. If you want meat, fry pieces of salsiccia in the sauce or add prawns in the last 3 minutes.
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