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Italian · Dinner

Penne Arrabbiata

VegEasy

Diet: Veg · Vegan

Penne Arrabbiata is a Italian dish. Let tomato sauce reduce before combining it with pasta.

Prep
10 min
Cook
25 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Italian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Penne Arrabbiata. The photograph includes grated cheese not included in this recipe.
The photograph includes grated cheese not included in this recipe. Representative photograph of Penne Arrabbiata. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Sauce

Pasta

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Sauce · About 20 min

  1. Warm oil, garlic and chili from 40 ml olive oil, 20 g garlic, sliced, 1 tsp chili flakes, 700 g chopped tomatoes, ¾ tsp salt 1 minute. Add tomatoes and salt; simmer 20 minutes.

Pasta · About 3 min

  1. Boil 400 g penne, 3000 ml water, 1 tsp salt according to packet; reserve a little cooking water and drain.

Finish · About 3 min

  1. Toss pasta into sauce, loosening with reserved water. Add 20 g parsley, chopped.

    Check: The pasta is tender with a slight bite and the thick sauce clings to it.

Tips

  • Let tomato sauce reduce before combining it with pasta.
  • Judge Penne Arrabbiata by the texture and doneness signs in its steps. Your pan and heat affect how long Penne Arrabbiata takes to cook.

Substitutions

  • In Penne Arrabbiata, replace flakes with fresh chopped red chili.

Storage

  • Get perishable Penne Arrabbiata into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Penne Arrabbiata within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Penne Arrabbiata to 74°C / 165°F, stirring or turning it for even heating. When Penne Arrabbiata is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Penne Arrabbiata includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Penne Arrabbiata becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Penne Arrabbiata one day ahead. For Penne Arrabbiata, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Penne Arrabbiata on the day of serving.

FAQ

What matters most when making Penne Arrabbiata?

Let tomato sauce reduce before combining it with pasta.

What can I substitute in Penne Arrabbiata?

In Penne Arrabbiata, replace flakes with fresh chopped red chili.

Can I prepare Penne Arrabbiata ahead?

Prepare the measured ingredients for Penne Arrabbiata one day ahead. For Penne Arrabbiata, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Penne Arrabbiata on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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