“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. 😂
Damn, you are a NATURAL!!!
Loved watching your first video including your fabulous self, as with your recipes: fresh and vibrant 🙂
Please keep doing as you feel, we watch because it’s you, don’t change!!
Must say for the recipe, haven’t tried it, however watching the video, I could almost see myself doing the cooking, you do use everyday methods of cooking which is why it works for me,
And you still manage to make flavours my three sons love to eat, and never leave any leftovers, which means I need to cook more of your recipes each day, it’s those darn hollow legs, never fill them up
Thank you Nagi, love ya work
I really liked your old vid format but I also love this new one as it contains your personality and makes me smile! Nice to see the big handsome Dozer boy in it as well.
Just cooked this delicious and even better what they serve on the Death Star!
https://youtu.be/xxX7QCll3oc?si=zlfRk70aMWHKfYrZ
LOL
I much prefer the old video format – I tend to tune out with the voice overs etc and end up not watching, even though there might be a benefit to view, eg sauce consistency etc.
The original format was concise, clear and on point. No extraneous information or distraction – I sincerely hope you go back to it.
Hi Nagi. I gotta say, as much as I love seeing your face, I prefer the old straight-to-the-point videos
I do agree with Sharon Green, short-form video without all that adorbs personality. A funny outtake or two would be ok, for those who want to check that out. I actually don’t want to be entertained by Nagi – but that’s just my opinion.
I’ve been following Nagi for a long time – and probably like most people who don’t live in Australia, the Aussie accent was a BIG surprise! The accent just doesn’t sound AT ALL like the person who appears in the photos or with the hands in the videos. Not everyone is enamoured with an Australian accent. Quite honestly, it’s a distraction for me.
Depends on your audience though, and how the money flows.
Stay humble Nagi and stick to your strong suits.
“Not everyone is enamoured with an Australian accent. Quite honestly, it’s a distraction for me.
Depends on your audience though, and how the money flows.
Stay humble Nagi and stick to your strong suits.”
WOW. Just……. WOW. Rude much?
Rebecca again – Sorry he can’t dop any form of garlic/onion, including onion/garlic as this is a concentrate. This also cuts out a lot of pre-made sauces.
Imake your amazing Teriyaki sauce on veg at present as he is not such a fan of tofu either.
I like the vids with the commentary. So this is what I’ve been making all these years whenever I have too may tins of tomatoes😄..well sorta…😄 I add an anchovies fillet or two at the beginning with the garlic. These days though I can’t take too much heat so I don’t always add the chilli. I will though add parsley next time (I think that got lost in the mix after I was told the receipe way back when and sometimes i add bacon or lardon if im going to freeze it for use as a spag or lasagne probably a no-no but everythi n g tastes better with bacon). Congrats on the cooking show and all your sucesses
I really appreciate the short format, Nagi. The bonus is seeing you in the videos because you are adorable. We can also admire your kitchen setup. Thank you so much for sharing!
I can’t handle too spicy but I’ll use the family as guinea pigs tomorrow night. I’ll be making your artisan bread as a side. Hugs for the sweet boy xxoo
Just dial the chilli back Suzanne! Add it bit by bit towards the end 🙂 Hope the guinea pigs enjoy! N x
Love the new video format with you cooking and Dozer clips. I’ll be making this for dinner tonight but instead of dried Chilli, might pop in some smoky paprika as we don’t like lots of heat
I enjoy seeing and hearing you on the videos Nagi. It adds a special connection between you and the viewer.😊
Yum Nagi! I’ll definitely be trying your arrabbiata! We usually add a bit of chorizo to ours 😋
Hey Nagi, Love all your recipes. But I have a pesky, but wonderful brother, who is a vegan, fruiticous intolerant and can’t eat onion & garlic (the best things in life). I’d love it is you can come up with a great main casue for us to service him that has flavour, but leaving out all the yummy bits above. thanks so much for considering my comment
THAT IS SO HARD!! 😂 Can he do nutritional yeast? What about garlic and onion powder??
Sorry he can’t do any form of garlic/onion, including onion/garlic as this is a concentrate. This also cuts out a lot of pre-made sauces.
I make your amazing Teriyaki sauce on veg at present as he is not such a fan of tofu either.
Hi Rebecca, have you tried using asafoetida powder as a substitute for garlic and onion? Kate 🙂