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Penne all’Arrabbiata, The Authentic Italian Recipe

Penne all'arrabbiata is a traditional Italian pasta dish made with penne pasta, garlic, crushed red pepper flakes, canned tomatoes, and olive oil. Are you ready to try this "angry" dish?
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Penne all’Arrabbiata, The Authentic Italian Recipe
  • Difficulty Easy
  • Prep 5 minutes
  • Cook 10 minutes
  • Servings 4 people

Penne Arrabbiata is a typical Roman recipe. Born between the ’50s and ’60s, this dish is rarely found in restaurants, except for the most rustic trattorias. The reason is only one: the ingredients needed to make Arrabbiata Sauce are simple and common, so this recipe can be easily prepared at home.

But do you know why this dish is called that? Pasta Arrabbiata owes its name precisely to the presence, among the ingredients, of red Pepper. In Rome, it is more generally in Lazio (Italy), arrabbiato (with two “r” and two “b”) is used to refer to any preparation that involves the use of garlic and red pepper, emphasizing the purplish color that the face takes on when tasting. Arrabbiato literally translates to angry.

As with all Easy and Quick First Dishes, the choice of ingredients assumes a key role: Garlic, Oil, Red Pepper and Tomatoes must be of the highest quality. Also, as with all traditional recipes, there are a few secrets to make Arrabbiata Sauce. Just to name one, do not forget to finish the dish with a sprinkling of Prezzemolo and a sprinkling of Pecorino Cheese: the freshness of the former and the savoriness of the latter are essential to achieve a Tasty First Course.

Penne Arrabbiata are, along with Pasta alla Gricia and the Pasta Carbonara among the cornerstones of Lazio cuisine. The common thread is undoubtedly the strong and rustic flavor that, however, certainly cannot leave you indifferent. To discover it, you don’ have to cross Italy or frequent any trattoria: follow our Recipe for Penne all’Arrabbiata and, after getting everything you need, get to the stove. The sauce is ready exactly in the cooking time of the pasta, so you have no excuses!


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  1. To prepare Penne all’Arrabbiata start by putting the pasta to cook in plenty of salted water for the time indicated on the package.

  2. Partly, in a pan large enough to accommodate then also the pasta, heat the oil with the garlic clove, 4 stalks of parsley and the red pepper crushed flakes.

  3. Once hot, remove it from the heat, let it cool then heat it again. This technique allows you to extract all the flavor of the garlic but without risking burning it.

  4. At this point you can remove the garlic and parsley stalks. Mash the peeled tomatoes with a fork and add them to the oil along with a generous pinch of salt. Cook for 7 to 8 minutes, no need to overcook.

  5. Once the pasta is ready, drain it and toss it in the pan with the sauce. Scent with freshly chopped parsley and distribute to plates.

    Ricetta Penne All Arrabbiata


Penne Arrabbiata are a staple of Italian cuisine therefore variations are not welcome. Some prepare Pasta Arrabbiata with Bacon, making the dish more like Amatriciana.

Also, by their nature, Penne Arrabbiata can be considered a Vegan (if you avoid the cheese) and Vegetarian dish. Just choose the right pasta to have them gluten-free as well.


We recommend that you do not overcook the Sugo all’Arrabbiata so that you can best appreciate the freshness of the tomato combined with all the other ingredients.


Pennette all’Arrabbiata will keep in the refrigerator, covered with foil or in an airtight container, for 2-3 days. You can reheat them either in a frying pan or in the microwave-they will still be great.