Arrabbiata is one of the simplest and most delicious Roman pasta recipes. The secret to the perfect Arrabbiata is the balance between the fresh taste of tomatoes and parsley and the spiciness of chili peppers.
The Arrabbiata sauce is a traditional recipe from Roman cuisine that became famous worldwide thanks to its simplicity and tastiness. Like the Spaghetti Aglio e Olio and the Puttanesca Sauce, the Penne all’Arrabbiata is an Italian classic to prepare at the last minute with common Italian ingredients: just the time to bring the water to boil and cook the pasta is basically enough!
The term Arrabbiata, that means “Angry”, derives from the spiciness of the sauce, and it has been so ingrained into Italian culture that it’s even mentioned in several classic movies, for instance “Roma” by Federico Fellini and “La Grande Abbuffata” by Marco Ferreri. 
The legend tells the Arrabbiata sauce was born in Rome in the 1950’s. Some people think the Arrabbiata derives from Amatriciana and requires Pecorino, but most chefs prefer to prepare the traditional Arrabbiata without any cheese, to respect the freshness of the tomatoes and parsley.
Here some tips and suggestions to prepare Penne all’Arrabbiata to perfection:
TOMATOES
You have three choices: fresh tomatoes, tomato puree, or whole canned tomatoes. Personally, particularly living abroad, my choice is often San Marzano canned tomatoes to obtain an authentic Italian taste.
FRESH TOMATOES
Incise the tomatoes skin, then boil them into salted water, and discard skin and seeds eventually. For the complete process, click here.
TOMATO PUREE
Use a very good quality tomatoes puree or try my homemade recipe.
SAN MARZANO CANNED TOMATOES
Raise the tomatoes from their liquid, then chop them roughly and pour in a bowl along with a pinch of salt.
HERBS
The best herbs to use are absolutely fresh parsley – finely chopped and added at the last minute.
RED HOT CHILI PEPPERS
Here the question is Dried or Fresh? The tradition wants fresh red chili peppers: they give the right sweet and spicy taste. If fresh chili peppers are not available, use dried peppers along with a pinch of sweet paprika. The amount is personal: just how much you can take!
CHEESE
As mentioned above, cheese is absent from the traditional Arrabbiata, but some prefer topping the dish with a sprinkle of Pecorino at serving.
PASTA
The only traditional shape of pasta for Arrabbiata is Penne, but the sauce actually pairs perfectly with other short pastas or even spaghetti.
LEFTOVERS
The Penne all’Arrabbiata is also an excellent pasta salad serving at room temperature and tossed with a splash of extra-virgin olive: delicious!
In my research, I found an interesting Arrabbiata recipe by Ada Boni one of the most famous Italian food writer and influencer of the early 20th Century. Her Penne all’Arrabbiata recipe, published for the first time in 1929 on the cookbook “Il Talismano della Felicità”, is very different from what is nowadays considered traditional.
The Ada Boni Arrabbiata Sauce is made with ingredients far from the tradition, like onions, Diced Prosciutto, and plenty of Pecorino Romano. I tried the Ada Boni recipe, and in my opinion, it is delicious and interesting, but very different from what usually an Italian calls Arrabbiata.
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Arrabbiata Pasta Sauce
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore, Vegetarian
Description
A vibrant pasta sauce, bursting with the fresh taste of San Marzano tomatoes and a kick of chili. Perfect for a weeknight meal!
Ingredients
- 14 oz (400 g) Pasta
- 1.5 lbs (700 g) whole canned San Marzano tomatoes
- to taste red hot chili peppers
- 2 cloves garlic
- 4 tbsp extra virgin olive oil
- 1 tbsp fresh parsley
- 4.5 tbsp cooking salt
- to taste table salt
Instructions
- Raise the tomatoes from their liquid, chop them roughly, and place them in a bowl with a pinch of salt.
For the Soup
- Peel and crush the garlic, then cut the chili peppers in half, discard the seeds, and mince the pepper pulp.
- Sauté the garlic in a pan with 2 tbsp of extra-virgin olive oil until pale golden.
- Add the chili peppers and sauté for one more minute.
- Add the tomatoes and cook for 10 more minutes over medium heat, stirring as needed.
- Add another 2 tbsp of extra-virgin olive oil and salt to taste.
For the Pasta
- Bring 5 qt of water to a boil and add 4.5 tbsp of cooking salt.
- Cook the pasta until al dente.
- Toss the pasta with the Arrabbiata sauce and sauté over high heat for a few minutes, stirring continuously.
- Add a few tbsp of cooking water if needed.
For Serving
- Toss the Arrabbiata pasta with fresh, minced parsley and serve.
Notes
- For a smoother sauce, blend the cooked tomatoes briefly before adding them to the pan.
- If you prefer a milder sauce, remove the membranes from the chili peppers before mincing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and will intensify in flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 70
- Fiber: 5
- Protein: 10
- Cholesterol: 5
Frequently Asked Questions
What type of tomatoes should I use for the Arrabbiata sauce?
You can use fresh tomatoes, tomato puree, or whole canned tomatoes. For an authentic Italian taste, San Marzano canned tomatoes are highly recommended.
Do I need to add cheese to the Arrabbiata sauce?
Most traditional recipes do not include cheese, as it allows the freshness of the tomatoes and parsley to shine through.
How do I prepare fresh tomatoes for the sauce?
Incise the skins of the fresh tomatoes, then boil them briefly to make peeling easier before adding them to the sauce.
