“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. 😂
Following your website recipes for about 8 years and socials in recent years. I rely on your videos for cooking and MUCH prefer the older format. The recipes are straight to the point, I mute the sound (don’t need the music) and with all due respect, I’m not looking for entertainment (quality though it is) to get through in the evening when watching how to make your recipe. Would love your new video style in a cooking show on TV, YouTube, Inst, TT etc but not on your page when I just want to make the recipe.
Thank you Dee! This is exactly what I was trying to express. I feel the same way. The recipe pages are where I go to for the quick, tight and to the point video. I will go to the socials for entertainment. Sorry to give you extra work Nagi 🙁
Dee! It’s like you are reading my mind, that is EXACTLY what I was thinking. Where I am struggling is the double work load of making the recipe yet again to make the video style where I am in it 😭 I just don’t know if I have the energy!! That’s why I’m trying to find a happy medium where I am making them with a concise format but I sneak myself in. I am not sure I will get there. 😭
I was think that me alone that choose the old style video is better, but I also think that not make you have “double” to do, so for me this video on this recipe can represent both of style video the best.
Oh btw if there’s anyone say that you just thinking, doing nothing but make money, I don’t think you would take your time and considered which style of video is better for your readers.
Honestly Nagi. Your original video style makes each one unique. Your personality comes through even when ‘you’re not on the screen’. The only other person I can think of who delivers those clean quiet videos that are ‘short and sweet’ but to the point is Delia Smith in her cooking school online. They are easy to watch. Great Format for learning…
I love, love, love the new style of videos – keep up the great work. I also like to cook so I know that, yes, it really is work. Many hugs to Dozer…
G’day Nagi
Definitely love the feel of your new video format. Makes us feel like we’re with you while you’re cooking.
As to your accent, Ye gads, what do some people expect, you’re an Aussie after all !!!!!
Ignore the naysayers, we love you how you are 💜
Nagi, I LOVE your videos! Not necessarily for the recipes, though, but because of YOU!! I watch them even if the recipe isn’t something I’m likely to make! I think they’re fun, love your “off the cuff” comments, and the occasional boo-boo – I mean come on, who doesn’t love a blooper reel?? Please don’t edit them out.
My vote is to keep on doin’ what you’re doin’. I love it!!
I prefer the original version of your videos, as they are easy to follow along with less distractions. ps hearing your accent for the first time was a bit of an unexpected surprise, no idea why though 🤷♂️ …I mean what was I expecting😆your accent is lovely btw.
Hey Nagi,
Just checked out your new video style. I gotta say, I love how it gives us a glimpse into your warm personality. 🌟 As for feedback: “It’s engaging, straight to the point, and I love the quick appearances by Dozer. 🐶 As for folks commenting on your accent? Seriously? Every chef brings their unique flavour, including their accent. They need to get over it and appreciate the diversity. Keep rocking it!
Don’t sweat the haters. Change can be tough for some, but there are loads of us here loving and supporting what you do.
Its hard to believe some of the outrageous and very rude comments on your web site! I have followed your recipes for a long long time and can only thank you. Our lives have changed since we found you and Dozer, thank you so much xx
Great to see more than your hands. I like it ! Your accent is a bit to get used to. I am an American living in Israel. Thanky you for so much great meals.
I do wish you would include ajinomoto as an option but the correct amount in your recipes.
I actually like your old format for making video with the music in the background.
I love your blog and think your recipes are the best on the internet. But… as much as I appreciate YOU, I don’t like the new video format. What made the old ones great was their tight production. Adding clips of you joking around just slows things down and distracts. Also, I like the music and the option to watch them on silent. Include essential info in text layover. Or maybe have two videos, one short and sweet for instagram / tiktok, and one longer one featuring you for youtube?
Hi Jason, we really appreciate your feedback. As for the videos, nothing is set in stone yet. We are still testing the field, making changes and keeping a close eye on comments and reviews (good and bad).
Great video and no doubt a great recipe, I’ll try it soon for sure. I for one love this latest version of video, makes it really fun to watch!
I love your newsletter and videos and recipes. I actually prefer the videos the way you have been doing them..without your actual presence….don’t ask me why….
Canvassing opinions, that’s why I asked! 🙂 Maybe the new format is too distracting with my talking?
I love the new video. And so gutted i dont live in Australia, as i would have loved to see your show. Instead am stuck in wet windy soggy Britain, keep the lovely recipes coming, I get a good work out when using your much loved cook book thank you hugs to Dozer my lovely little friend on video thanks again kind regards sue
But just think back to the ripper summer you had this year Sue! 🙂 Hold onto those memories (just 9 more months to go before it rolls around again!!) – N x
Lol same here, Spring in Oz, wish I was there…
I’d like to marry you
Flattered Peter@!@@ 🙂
Picture 5 in the text & (the pic with dozer) are Arrabiatta. The final pics are way too red. Looks clagy. Sorry. I’ve eaten PA in Emilia Romagna. Only the cheese & oil were not home grown /made. Manna if the God’s.
Hmm, just looking at the pics again, I mean, the sauce IS red!!! Bet the Arrabbiata you had was a ripper. Lucky you!
Hi Nagi, I’m a fan of the original format. I’ll still watch the new videos but the old way is quick, no fuss and works best when you need to get familiar with a recipe. Thanks.
Thanks for your feedback Col! Trying to bridge the gap between them. You don’t think today’s is closer to the old version? That’s what I was going for!!! 🙂 N x
The main thing I like about the old version is the screen is tight with just your chopping board or pot in view. Thank you for always trying new things. xx
Nagi I really enjoy the new video format because so engaging with you in, and you do it so well. But like Col and others have said, the original way is so direct and practical! At the pointy end of the wooden spoon, when it’s all happening, the less distraction the better for me. I did think today’s was a bridging the gap between the 2 but I think the problem is that your old method is what we LIKE! Praps just with a hello or goodbye from you and the furry fellow?? Adding the chopping IS a plus, as someone else noted.
I concur
I have never made so many of one persons recipes than I have of Nagi – they are incredible and never too complicated but always packed with delicious flavor! Nagi is an excellent teacher as well.
Love your recipes Nagi, love your videos too, especially the new ones. Have shared them with my Uk friends many of whom have not heard of you. yet.
You are a premier class 21st century cook. Love all you motes and suggestions for substitutions too.
Dozer is just the cuddly’ icing on the cake!’
With regards to the new format, I prefer the older style videos. I just want to quickly watch the recipe being put together without distractions and noises. I find it harder to follow now.
Still love you Nagi and your recipes, but you don’t need to sell yourself to me, I’m already watching and following.
Totally agree with you
Same. I use the videos for information and learning. How to chop, how to know correct consistency, when it’s done. The show is fun, but with a more complicated recipe, I’d prefer the traditional videos. Sorry, Nagi. Love to see your face and smile, but…
Made this tonight. So simple and so tasty. The whole family loved it. . Thanks for the inspiration and free recipe Nagi. What a legend.