Penne all’Arrabbiata Recipe (2024)

This is a typical dish of the Lazio region, therefore, the cheese of choice should be percorino. Garlic, parsley, fresh hot pepper and peeled whole tomatoes are also traditional ingredients. Use penne RIGATI, so the sauce can accumulate into the groves.

I'm not well versed in the specifics of the various regions of Italian cooking. These comments about various cheeses, pasta, etc. are fine for knowledge, but I originally made this with what I had on hand ... Which was canned tomatoes, paste, whole wheat penne, Parmesan and added pancetta. I used the Tbsp of pepper flakes. Served it with roasted broccoli. It was a wonderful evening meal. And most importantly, it tasted great even if it wasn't "authentic!" Thanks Mario!

Actually the recipe here for penne all'arrabbiata is not very authentic.This dish is typical of Lazio region of Italy and specifically Rome,it uses only: garlic, peperoncino(small fresh ones or dried ones,not flakes!), peeled plum tomatoes (better the real San Marzano canned plum tomatoes,one could also use fresh tomatoes,but no tomato paste), penne, pecorino romano (the dish is from Rome, so one needs pecorino romano!) and parsley at the end when the penne are on the plate...

1/2 C of tomato paste seems like it must be a type. I can't imagine adding more that 2T. I think this recipe must be reviewed by a proofreader with some culinary skill.

see above, Batali's recipe from the Chew uses 1/4 c. tomato paste. tend to agree to much tomato paste.

What you made was not penne all'arrabbiata!

This is an easy staple go to when you're in a hurry. Play with the recipe.

I added to the tomato paste: 2 leg cloves garlic, smashed into a paste with 1 tsp+ kosher salt. I also used a can of whole San Marzano tomatoes, crushed in my hand.
Absolutely delicious.

Used less tomato paste, added 2 cloves of garlic. Because the sauce has quite a strong flavor, I am glad I went with Pecorino Romano (rather than Parmigiano-Reggiano). As a person who likes spicy food, this was quite spicy. Perhaps 3/4 of a tablespoon of the the red pepper flakes would have been enough.

Batali's recipe from the Chew uses only 1/4 c. tomato paste, though it calls for reducing the tomatoes.

we loved it. very simple and i did add a clove of garlic to the olive oil initially, but probably, to our taste, not necessary. i used a pepper penne which added to the heat and made it even more tasty.
ironically, i believe that we bought this penne at eataly!!!!

A good, simple "red and white", as I call it. I, too, added garlic in the same way. Also, I scaled the amounts down to 2 servings, which yielded servings a bit smaller than I would like, so next time I may halve the recipe. As indicated in the name, all'arriabbiata, this dish definitely has kick. My husband and I found it too spicy; and he loves spicy food. Be warned.

I sauteed some portabella mushrooms first, until they got nice and brown and earthy. Then I added 2 cloves of garlic chopped, and 1/2 tsp dried organo and followed the recipe. As the sauce started to thicken I added about 3/4 c whip cream and some chicken broth, to add some flavour.

not an authentic penne arrabbiata-more like a speedy version. I do a variation on Ina Garten's recipe (also not authentic) but using the San Marzano tomatoes makes a difference.

I’ve sautéed a chicken breast drizzled with salt, pepper and red pepper flakes in the olive oil. cooked it till the outside browns a little. Then took it out let it rest in a plate. Continued cooking the recipe in the same oil. I added two cloves of crushed garlic and few leaves of basil to the sauce while cooking it. As the sauce gets to completion I sliced the chicken breast and added it(including juices) back to the sauce to finish cooking the chicken. It turned out delicious!

Half the red pepper chilli flakes

I’ve made this once per week since my original note. I have found that adding fresh basil and garlic steps it up a notch. It is best to use extra virgin olive oil since it brings out the lycopene in the tomatoes and has polyphenols. I do not add the additional oil at the end though. Use bronze dyed pasta - it holds the sauce better. This goes well with a side of steamed broccoli.

Browned butter--not olive oil

I made this as directed, except I added 2 cloves of garlic and did not have cheese (oops). I used Calabrian pepper flakes. It was spicy, but I love spicy food. It was simple, and I will make it again. It was fine without cheese.

This was meh. I made it as is, have no opinion on its authenticity but I have better recipes for similar things.

I've made this twice recently when a) I had some open tomato paste and extra (canned) tomatoes to use up and b) wanted something quick and easy. It's solid.Warning: in step 2, starting at "medium" is too hot -- the red pepper flakes can burn! I'd start at medium-low (or just low), then reduce to low.I've played with adding onion and/or garlic, too.

Such a tasty and quick recipe! I added ground beef after the tomatoes were cooked in addition to garlic and pepper. The extra grease from the beef was able to substitute the oil added later on in the recipe - overall great recipe!

A splash of vodka is the clincher -- thank you, Linda McCartney.

Do you drain the tomato? Out of the can?

Great recipe. But might be time to take Mario’s name out of the description. Unnecessary connotation.

Not only because it's the traditional Lazio preparation, but also because it's best: - penne rigate (the sauce will adhere better because of the ridges)- preferably San Marzano tomatoes (canned are fine)- 1/4 cup tomato paste (or less)- add garlic- pecorino romano instead of parmigiano (or use both, if you like the flavor combination and mixing things up)- chopped parsley on top to finish the dishOh, and if possible use a dried, hot chili pepper... but hot red-pepper flakes do just fine.

Drop water and salt by 1/4

I halved the recipe and based on comments, used about a quarter Tbsp of red pepper flakes. I also added a fully-cooked sliced Italian-style chicken sausage with the tomatoes. So delicious, and just enough heat without overpowering. A keeper!