Without the chilli, it's the kind of tomato pasta you get everywhere, and boring.
"It's something else with the chilli!" - Nagi Maehashi from RecipeTin Eats, quoted in today's recipe video 🙂
Penne all'Arrabbiata
I'm not sure that any one-line description of today's recipe will travel beyond my corner of the internet. That is my articulate description of the greatness that is Penne all'Arrabbiata, but that is my take.
Interestingly simple with a good kick of chilli and a respectable level of garlic. The Italians know simple pastas when they see 'em!
"Arrabbiata" means "angry" in Italian. It's said that this pasta is inspired by its fiery nature!
But fear not. You know? This might be spicy pasta, but fundamentally it's a great tomato pasta, and you can absolutely make it as spicy as you want to. Or not. Easy to do, just make the sauce with less chilli at first. Simmer the required time and taste. If you're feeling bold, add more…
Penne all'Arrabbiata Ingredients
There are two types of arrabbiata sauce – the first one made with fresh chillies and the second with dried ones. Obviously, dried is more convenient but I really like the extra flavour fresh chilli adds to the sauce and have combined both. Two of my go-to Italian recipe sources also use fresh chillis, and you've used fresh chillis here too.
You can double up on either option too!
Chilli
- The larger the chilli, the less spicy they are! That means cayenne peppers aren't super spicy.
- I don't mind the extra zing of spiciness, which is mostly in the seeds. Just keep those in for an extra zing of spiciness. Either de-seed or leave the seeds in.
- Use fresh or dried chillies (as shown in the photo above — which is why I do fresh chillies and dried).
- Feel brave? Instead use Bird's Eye or Thai chillies! Cayenne peppers are milder than these and pack more spiciness.
- Dried red chillis – Warm earthiness is something fresh chillis do not hold. The toasty flavour and spiciness come out when it's sautéed with garlic.
Pasta Variety
Pasta is pretty easy to sub with most combinations working just fine. We traditionally used penne, but ziti is a very good replacement (penne with a smooth surface). And, really, you can use this with any short or long pasta.
Tomatoes
Whole peeled tomatoes (canned) and mash them up with a fork. Authentic recipes use canned crushed tomatoes. To make life easier on the fly, I use crushed tomatoes!
Sourness note: Not all canned tomatoes are the same! Sour economical brands are more common. With ½ teaspoon of sugar, take the edge off.
Other Ingredients
- Garlic – 3 cloves! When it comes to Arrabiata sauce, I like it to have a good garlicky flavour.
- Parmesan – For serving.
- Parsley – For optional garnish.
How to Make Arrabbiata Sauce
15 minutes has to be enough for this simple pasta sauce to begin to break down the tomatoes and allow the flavours to meld. Don't skip it – you're going to miss flavour!
- Finely mince cayenne pepper with the seeds in. (See further ingredient notes on seeds and spiciness)
- Cook garlic and chilli: Heat oil to medium and stir in garlic, cook for 10 seconds just so it's hot. Then add cayenne and chilli flakes and cook for 1 minute once garlic is light golden.
- Simmer: Add tomato, salt, and pepper. Then rinse out the tomato cans with a little water and add that in as well. Simmer the sauce for 15 minutes until thickened.
- Cook pasta: While your sauce cooks, cook the pasta according to packet directions in salted pasta cooking water. Just before draining, stir the pot big (to mix the starch* in your pasta) and then scoop 1 cup of the water away. Then drain the pasta.
- Add pasta: In the sauce with 1/2 cup of pasta cooking water. Leave the pasta on the stove and toss continuously until the sauce coats and is no longer pooled in the bottom of the pot. If needed (usually, if you wait too long to drain the pasta water!!), use extra pasta cooking water to loosen.
- Serve: Dinnertime! If using, divide between bowls and serve immediately with parmesan and parsley.
* Cooking pasta with the starch in its water helps the pasta sauce 'glue' better to the pasta.
