“Without the chilli, it’s just another boring tomato pasta. With the chilli, it’s something else!” – Nagi Maehashi from RecipeTin Eats, on Penne all’Arrabbiata, as quoted in today’s recipe video. 😂
Penne all’Arrabbiata
So, I am not sure that one line summary of today’s recipe will go anywhere beyond my little corner of the internet. But that is my articulate description of the greatness that is Penne all’Arrabbiata! Simple made interesting with a good kick of chilli and healthy dose of garlic. The Italians know a thing or two about making simple pastas great!
By way of background, “Arrabbiata” means “angry” in Italian. So this pasta is said to be named as such in reference to its fiery nature!
But fear not. Yes, this is a pasta that is meant to be spicy. But it’s fundamentally a great tomato pasta that you can make as spicy as you’d like. Or not. It’s easy to adjust – just make the sauce with less chilli to start with. Taste it during the simmer time. Add more if you’re feeling bold!
Ingredients in Penne all’Arrabbiata
Arrabbiata sauce can be made with either fresh or dried chillies. Dried is obviously more convenient, but I really like the extra flavour fresh chilli brings to the sauce so I’ve used a combination of both. Also, two of my go-to Italian recipe sources both use fresh chillis.
Feel free to double up on either options!
Cayenne pepper – The larger the chilli, the less spicy they are! So cayenne peppers are not super spicy. Though, I do like to keep the seeds in for an extra zing of spiciness (the seeds is where most of the spiciness is). Feel free to de-seed if you prefer, or just use dried chillis (see note above photo for why I use fresh and dried).
Feel brave? Use Birds Eye or Thai chillies instead! They pack more spiciness than cayenne peppers.
Dried red chillis – These have a warm earthiness that fresh chillis do not. Sauteing with garlic brings out the toasty flavour as well as the spiciness.
Pasta type – Traditionally made with penne, though ziti is a direct replacement (it’s penne with a smooth surface). Though really, you can make this with any short or long pasta.
Canned crushed tomato – To be authentic, use whole peeled tomatoes (canned) and mash them up with a fork. For convenience, I use crushed tomatoes!
Sourness note: Not all canned tomatoes are created equal! Economical brands tend to be more sour. Take the edge off with ½ teaspoon of sugar.
Garlic – 3 cloves! Arrabiata sauce is meant to have a nice hit of garlic flavour.
Parmesan – For serving.
Parsley – For optional garnish.
How to make Arrabbiata Sauce
This simple pasta sauce 15 minutes simmering time to breakdown the tomatoes and make the flavours meld. Don’t shortcut it – you’ll rob yourself of flavour!
Finely mince the cayenne pepper with the seeds in. (See note in the ingredients section about seeds and spiciness)
Sauté garlic and chilli – Use a pot large enough to toss the pasta with the sauce. Heat the oil over medium heat, then stir the garlic for just 10 seconds. Add cayenne and chilli flakes, then cook for 1 minute, or until garlic is light golden.
Simmer – Add tomato, salt and pepper. Rinse out the tomato cans with a bit of water and add that in too. Then simmer the sauce gently for 15 minutes until it thickens.
Save water for sauce – While the sauce is cooking, cook the pasta per packet directions in salted pasta cooking water. Just before draining, give the pot a big stir (to agitate the starch* in the pasta) then scoop out 1 cup of the water. Then drain the pasta.
* The starch in the pasta cooking water helps the pasta sauce thicken so it clings to the pasta better.
Toss – Add the pasta into the sauce along with 1/2 cup of the pasta cooking water. Toss well (still on the stove) until the sauce coats the pasta and is no longer pooled in the base of the pot. Use extra pasta cooking water if needed, to loosen.
Serve – Dinnertime! Divide between bowls and serve immediately with parmesan and parsley, if using.
Oh the possibilities!
I’ve kept today’s recipe traditional with no add-ins, delicious as is.
But this recipe is an excellent blank canvas for add-ins of choice. Think – cooked shredded chicken, ham bits, olives (puttanesca-ish!), artichokes, sun dried tomatoes, other leftover cooked vegetables (or sauté from raw). Drop in some raw prawns/shrimp for the last few minutes cook time or some pieces of fish.
As with all pasta recipes, be sure to have everyone lined up ready to eat as you’re dishing it out so it’s at its slick, juicy, sauciness best. Pass freshly grated parmesan at the table, and top it with a pinch of parsley if you’re feeling fancy.
Enjoy! – Nagi
Watch how to make it
Made Arrabbiata Sauce – and got a free facial!
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Penne all’Arrabbiata (spicy tomato pasta)
Ingredients
- 400g/ 14oz penne or ziti , or other pasta of choice (short or long)
- 1 tbsp cooking / kosher salt , for cooking pasta
Arrabiata sauce:
- 4 tbsp extra virgin olive oil
- 3 garlic cloves , finely minced
- 1 red cayenne pepper chilli , finely chopped (with seeds) (Note 2)
- 1/2 tsp chilli flakes (red pepper flakes)
- 800g / 28 oz canned crushed tomato
- 1 1/4 tsp cooking / kosher salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar , only if needed (Note 3)
Serving:
- parmesan , finely grated
- 2 tsp finely chopped parsley , optional
Instructions
- Sauté – Heat oil in a large pot over medium heat. Add garlic and stir for 10 seconds. Add cayenne and chilli flakes. Cook for 1 minute, or until garlic is light golden.
- Add tomato, salt and pepper. Rinse out the tomato cans with the water and add into the pot.
- Simmer – Turn up the heat to high, stir, then once it comes to a simmer, turn back down to medium heat and simmer for 15 minutes. (Taste check at 10 min – if sour, add the sugar.)
- Cook pasta – Meanwhile, bring a large pot of water to the boil with the 1 tablespoon of salt. Add pasta and cook per packet directions.
- Save water – Just before draining, give the pot a big stir (to agitate the starch) then scoop out 1 cup of the water and set aside. (Note 4) Drain pasta.
- Toss – Add pasta into the sauce along with 1/2 cup of the pasta cooking water. Toss well (still on the stove) until the pasta is coated with the pasta sauce. Use extra pasta cooking water if needed, to loosen.
- Serve – Divide between bowls and serve immediately with parmesan and parsley, if using.
Recipe Notes:
Nutrition Information:
Life of Dozer
Nowhere to be seen when I’m sautéing the chilli (the fumes tickle his nose) but he waddles over when it’s done. But – no spicy pasta for Dozer! Can you imagine the mess I’d have to deal with. 😂
My kids‘ first all‘Arrabbiata!
It was another big success for workday dinner. I used a big pepper without seeds and 1/2 of pepper flakes, which 5 and 7-year-old proudly enjoyed. Thanks Nagi, again!
Followers of recipetineats… let’s be grateful for what the wonderful Nagi brings to us…. She shares her passion and delivers her recipes so professionally. All written with so much detail and additional notes on each and every one. How long do you think it all takes?!?! she is one person with a life outside her blog,,, and a huge heart…Think twice and question yourself before leaving hurtful and unnecessary comments. For a long time you/we have had free recipes and videos (and it still continues) The bonus being the added comedy value of Dozer….
Nagi don’t ever lose sleep over negative comments…. Follow your heart and do whats best for you and Dozer…. I truly appreciate everything you give…
oh I nearly forgot… re the recipe I made this for my Son whilst visiting him and left it in his fridge today… verdict tonight – Amazing!!
Sending hugs from the UK X😘💕
Hi Nagi! The new videos are great! I like the older ones too but I like to see you have fun in the kitchen. Whatever makes you inspired to create is what we want to watch!
More Dozer snippets please 🥰
Thanks so much for the YEARS of free recipes that have provided me and my family so much joy. Your avid readers wish you all your continued success!
Perfecto, another great recipe with a terrific video to support and show how easy your recipes are.. love Dozer
Thanks Johanna!! N xx
I love the new video format and hearing your accent, it is so much more personal. I will watch your video first then follow your recipe and cook and if I am unsure on a step, I just go back and re-watch the video to see how you did it. You should really have your own cooking show! And I adore your Dozer. Thank you for sharing all your fabulous recipes with us. I will try this spicy one tonight! I vote you keep doing what your doing! Big hugs from BC, Canada
Thanks Phaedra! I hope you do get a chance to try this and enjoy it! – N x
Thank you for sharing – nice video too.
Your recipe is great. My personal preference for Arrabbiata has always been for a dryer sauce coating with a tsp of robust green virgin olive oil for each serving along with extra cheese and herb, and dried red chilli flakes for those inclined.
Interesting! So the pasta isn’t slick with sauce like mine is?? 🙂 N x
I love the new video format. However, I am an experienced cook and so wouldn’t literally be following along with the video. I just use it as guide if I’m unsure on a particular step.
Maybe that’s the difference in the feedback? Not sure if you want to check out other bloggers, but I think SmittenKitchen does great videos similar to yours. She’s equally charming and warm (but dogless).
“She’s equally charming and warm (but dogless).” <- Comment of the day!!! 😂 Deb does similar videos but longer format, also she doesn't do one for every recipe. I've been checking out SO many other websites. I am yet the find the perfect balance of concise + personality. Maybe I will just do a short intro and outro and keep the middle the old style. 🙂 Thank you for taking the time to share your feedback! N x
I really like the intro and outro idea. You (and Dozer) are adorable and it would be a shame to lose you in videos altogether. If the intro is a set time or you decide to use the chapter function, the viewer could skip to the recipe immediately.
Your recipe and video production research is appreciated, Nagi!
I can’t more agree, that’s great idea🤗🤗
Haven’t cooked this yet but I like your idea of short intro and outro and keeping some of the old style which is different to all the other TV chefs. Keep your wonderful individual style! Original format is crisp, clean and so professional
Yups👍👍
Also, I don’t see the comments on accent or talking as negatives or about you personally. Instead, I think it’s an indication of the differences in processing speeds we all have. Those with hearing issues, who are neurodivergent, or who are unfamiliar with certain accents may struggle a little with this format. One size will never fit ALL; the differences make our world more interesting. ❤️
Hey Navi and Dozer!!
What I’m realizing about the video formats: They address 2 different purposes. Old format was GREAT for cooking along while you watched; clear, concise, and focused. The new format is more of a color commentary —- one I’d watch beforehand to see if I wanted to make the recipe; great for getting an overview, but harder to follow if doing step-by-step cooking.
Both have a place depending on viewer’s purpose. If I’m actually cooking – original, direct format. If I’m looking for dinner ideas and trying to gauge complexity and time required ( and want to see the sweet Dozer and Nagi’s smile) , new format.
Bottom line : I love your recipes and notes!!!
Thanks for your constructive feedback Stacey! I am definitely not taking comments personally (though there was one lady that was a bit grumpy, complaining that I don’t do anything unless it’s for money anymore which was a BIT MEAN!!!). This is exactly the feedback I was hoping for! I really want to try to strike the perfect balance between personality and no-time-wasting instructional. If I can’t, I’ll go back to the old style and do different videos with Dozer and me in it!! 🙂 Thanks for taking the time to share your thoughts Stacey – N x
sounds like that lady is looking for a “left, right, goodnight!!!”
love your work and dozer
dont ever change!! xx
Hi Nagi.
I love both of your video formats. But I have to agree with the people saying that they want the original videos attached to the recipes. Short and sweet. But I also follow you on Instagram and enjoy watching you in the more extended videos. Maybe keep doing both. With a link for the longer video on the recipe page.
Thank you for all the effort you put into the recipes – Your recipes are so well written and the steps and explanations are easy to follow. Thx
Love your smile and great to hear your voice after all these years! Hi to Dozer too!
Love reading, and now being able to watch you cook. Moooore.
Thanks Nagi, I loved your video and your pasta looked delicious.It happens to be one of my favourite sauces too and if it’s a bit on the spicy side I just add a touch of double cream at the end.
Love your new video style and I LOVE your accent! Can’t wait to go to Australia and maybe meet you.
I adore Dozer xxx
Under the snow in Québec, Canada ❄️❄️
So fun to see you working your magic in the video, Nagi! When I SEE it done, I know I can do it, too. From a design standpoint, consider keeping the same typeface for every image in the video–title and ingredients. Also, the voice-over has different acoustics, and you speak too fast when doing it. The printed recipe calls for 1/2 cup of pasta water, but in the video I believe you said 1/3, which would be a good way to start. Thanks for your enthusiasm. It’s inspiring! Kathy
Dozer🐾and you 👩🍳
could easily have your own cooking show.
Thats your next project Nagi.
Kim nara dekiru !
So nice to see your smiling face and hear your voice. It really adds a personal touch.
The best is seeing Dozer at the end. Im such a fan 🐾🧡
Oh, the pasta sounds nice n spicy n simple 🤓
Thankyou
The perfect comment. Couldn’t agree more!
I love the new videos. I especially love how your personality shines through. You go above and beyond other chefs with your style. Please keep this new format.
The older, more simple and concise video format was easier to watch and more helpful.
I love the new format. I often skipped the silent videos but I find these new ones so much more engaging and I remember them better. And it’s great to be able to see and hear you. As a Canadian, I find you sound exactly as I expected you to sound coming from Australia. We have the accent, not you.
Your “how to make it” video starring you was great. Way improved over the impersonal “hands only” ones from before. Your commentary and smile make all the difference. Now the videos are more like your blog text. Warm, informative, inviting. Good on you!