“Without the chilli, it’s just another boring tomato pasta. With the chilli, it’s something else!” – Nagi Maehashi from RecipeTin Eats, on Penne all’Arrabbiata, as quoted in today’s recipe video. 😂
Penne all’Arrabbiata
So, I am not sure that one line summary of today’s recipe will go anywhere beyond my little corner of the internet. But that is my articulate description of the greatness that is Penne all’Arrabbiata! Simple made interesting with a good kick of chilli and healthy dose of garlic. The Italians know a thing or two about making simple pastas great!
By way of background, “Arrabbiata” means “angry” in Italian. So this pasta is said to be named as such in reference to its fiery nature!
But fear not. Yes, this is a pasta that is meant to be spicy. But it’s fundamentally a great tomato pasta that you can make as spicy as you’d like. Or not. It’s easy to adjust – just make the sauce with less chilli to start with. Taste it during the simmer time. Add more if you’re feeling bold!
Ingredients in Penne all’Arrabbiata
Arrabbiata sauce can be made with either fresh or dried chillies. Dried is obviously more convenient, but I really like the extra flavour fresh chilli brings to the sauce so I’ve used a combination of both. Also, two of my go-to Italian recipe sources both use fresh chillis.
Feel free to double up on either options!
Cayenne pepper – The larger the chilli, the less spicy they are! So cayenne peppers are not super spicy. Though, I do like to keep the seeds in for an extra zing of spiciness (the seeds is where most of the spiciness is). Feel free to de-seed if you prefer, or just use dried chillis (see note above photo for why I use fresh and dried).
Feel brave? Use Birds Eye or Thai chillies instead! They pack more spiciness than cayenne peppers.
Dried red chillis – These have a warm earthiness that fresh chillis do not. Sauteing with garlic brings out the toasty flavour as well as the spiciness.
Pasta type – Traditionally made with penne, though ziti is a direct replacement (it’s penne with a smooth surface). Though really, you can make this with any short or long pasta.
Canned crushed tomato – To be authentic, use whole peeled tomatoes (canned) and mash them up with a fork. For convenience, I use crushed tomatoes!
Sourness note: Not all canned tomatoes are created equal! Economical brands tend to be more sour. Take the edge off with ½ teaspoon of sugar.
Garlic – 3 cloves! Arrabiata sauce is meant to have a nice hit of garlic flavour.
Parmesan – For serving.
Parsley – For optional garnish.
How to make Arrabbiata Sauce
This simple pasta sauce 15 minutes simmering time to breakdown the tomatoes and make the flavours meld. Don’t shortcut it – you’ll rob yourself of flavour!
Finely mince the cayenne pepper with the seeds in. (See note in the ingredients section about seeds and spiciness)
Sauté garlic and chilli – Use a pot large enough to toss the pasta with the sauce. Heat the oil over medium heat, then stir the garlic for just 10 seconds. Add cayenne and chilli flakes, then cook for 1 minute, or until garlic is light golden.
Simmer – Add tomato, salt and pepper. Rinse out the tomato cans with a bit of water and add that in too. Then simmer the sauce gently for 15 minutes until it thickens.
Save water for sauce – While the sauce is cooking, cook the pasta per packet directions in salted pasta cooking water. Just before draining, give the pot a big stir (to agitate the starch* in the pasta) then scoop out 1 cup of the water. Then drain the pasta.
* The starch in the pasta cooking water helps the pasta sauce thicken so it clings to the pasta better.
Toss – Add the pasta into the sauce along with 1/2 cup of the pasta cooking water. Toss well (still on the stove) until the sauce coats the pasta and is no longer pooled in the base of the pot. Use extra pasta cooking water if needed, to loosen.
Serve – Dinnertime! Divide between bowls and serve immediately with parmesan and parsley, if using.
Oh the possibilities!
I’ve kept today’s recipe traditional with no add-ins, delicious as is.
But this recipe is an excellent blank canvas for add-ins of choice. Think – cooked shredded chicken, ham bits, olives (puttanesca-ish!), artichokes, sun dried tomatoes, other leftover cooked vegetables (or sauté from raw). Drop in some raw prawns/shrimp for the last few minutes cook time or some pieces of fish.
As with all pasta recipes, be sure to have everyone lined up ready to eat as you’re dishing it out so it’s at its slick, juicy, sauciness best. Pass freshly grated parmesan at the table, and top it with a pinch of parsley if you’re feeling fancy.
Enjoy! – Nagi
Watch how to make it
Made Arrabbiata Sauce – and got a free facial!
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Penne all’Arrabbiata (spicy tomato pasta)
Ingredients
- 400g/ 14oz penne or ziti , or other pasta of choice (short or long)
- 1 tbsp cooking / kosher salt , for cooking pasta
Arrabiata sauce:
- 4 tbsp extra virgin olive oil
- 3 garlic cloves , finely minced
- 1 red cayenne pepper chilli , finely chopped (with seeds) (Note 2)
- 1/2 tsp chilli flakes (red pepper flakes)
- 800g / 28 oz canned crushed tomato
- 1 1/4 tsp cooking / kosher salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar , only if needed (Note 3)
Serving:
- parmesan , finely grated
- 2 tsp finely chopped parsley , optional
Instructions
- Sauté – Heat oil in a large pot over medium heat. Add garlic and stir for 10 seconds. Add cayenne and chilli flakes. Cook for 1 minute, or until garlic is light golden.
- Add tomato, salt and pepper. Rinse out the tomato cans with the water and add into the pot.
- Simmer – Turn up the heat to high, stir, then once it comes to a simmer, turn back down to medium heat and simmer for 15 minutes. (Taste check at 10 min – if sour, add the sugar.)
- Cook pasta – Meanwhile, bring a large pot of water to the boil with the 1 tablespoon of salt. Add pasta and cook per packet directions.
- Save water – Just before draining, give the pot a big stir (to agitate the starch) then scoop out 1 cup of the water and set aside. (Note 4) Drain pasta.
- Toss – Add pasta into the sauce along with 1/2 cup of the pasta cooking water. Toss well (still on the stove) until the pasta is coated with the pasta sauce. Use extra pasta cooking water if needed, to loosen.
- Serve – Divide between bowls and serve immediately with parmesan and parsley, if using.
Recipe Notes:
Nutrition Information:
Life of Dozer
Nowhere to be seen when I’m sautéing the chilli (the fumes tickle his nose) but he waddles over when it’s done. But – no spicy pasta for Dozer! Can you imagine the mess I’d have to deal with. 😂
Barbara R Schwartz says
Hi Nagi.
I love both of your video formats. But I have to agree with the people saying that they want the original videos attached to the recipes. Short and sweet. But I also follow you on Instagram and enjoy watching you in the more extended videos. Maybe keep doing both. With a link for the longer video on the recipe page.
Thank you for all the effort you put into the recipes – Your recipes are so well written and the steps and explanations are easy to follow. Thx
J a k says
Love your smile and great to hear your voice after all these years! Hi to Dozer too!
Love reading, and now being able to watch you cook. Moooore.
Margaret Mulrainey says
Thanks Nagi, I loved your video and your pasta looked delicious.It happens to be one of my favourite sauces too and if it’s a bit on the spicy side I just add a touch of double cream at the end.
SYLVIANNE LAVOIE says
Love your new video style and I LOVE your accent! Can’t wait to go to Australia and maybe meet you.
I adore Dozer xxx
Under the snow in Québec, Canada ❄️❄️
Kathy O' says
So fun to see you working your magic in the video, Nagi! When I SEE it done, I know I can do it, too. From a design standpoint, consider keeping the same typeface for every image in the video–title and ingredients. Also, the voice-over has different acoustics, and you speak too fast when doing it. The printed recipe calls for 1/2 cup of pasta water, but in the video I believe you said 1/3, which would be a good way to start. Thanks for your enthusiasm. It’s inspiring! Kathy
Lesley Wee says
Dozer🐾and you 👩🍳
could easily have your own cooking show.
Thats your next project Nagi.
Kim nara dekiru !
Lesley Wee says
So nice to see your smiling face and hear your voice. It really adds a personal touch.
The best is seeing Dozer at the end. Im such a fan 🐾🧡
Oh, the pasta sounds nice n spicy n simple 🤓
Thankyou
Mark Kelly says
The perfect comment. Couldn’t agree more!
Cherlyn says
I love the new videos. I especially love how your personality shines through. You go above and beyond other chefs with your style. Please keep this new format.
Mary Corboy says
The older, more simple and concise video format was easier to watch and more helpful.
Wendy Cladman says
I love the new format. I often skipped the silent videos but I find these new ones so much more engaging and I remember them better. And it’s great to be able to see and hear you. As a Canadian, I find you sound exactly as I expected you to sound coming from Australia. We have the accent, not you.
Dane Barlow says
Your “how to make it” video starring you was great. Way improved over the impersonal “hands only” ones from before. Your commentary and smile make all the difference. Now the videos are more like your blog text. Warm, informative, inviting. Good on you!
Dee Eff says
Following your website recipes for about 8 years and socials in recent years. I rely on your videos for cooking and MUCH prefer the older format. The recipes are straight to the point, I mute the sound (don’t need the music) and with all due respect, I’m not looking for entertainment (quality though it is) to get through in the evening when watching how to make your recipe. Would love your new video style in a cooking show on TV, YouTube, Inst, TT etc but not on your page when I just want to make the recipe.
Col says
Thank you Dee! This is exactly what I was trying to express. I feel the same way. The recipe pages are where I go to for the quick, tight and to the point video. I will go to the socials for entertainment. Sorry to give you extra work Nagi 🙁
Nagi says
Dee! It’s like you are reading my mind, that is EXACTLY what I was thinking. Where I am struggling is the double work load of making the recipe yet again to make the video style where I am in it 😭 I just don’t know if I have the energy!! That’s why I’m trying to find a happy medium where I am making them with a concise format but I sneak myself in. I am not sure I will get there. 😭
Nind says
I was think that me alone that choose the old style video is better, but I also think that not make you have “double” to do, so for me this video on this recipe can represent both of style video the best.
Oh btw if there’s anyone say that you just thinking, doing nothing but make money, I don’t think you would take your time and considered which style of video is better for your readers.
Lisa Abrahmsohn says
Honestly Nagi. Your original video style makes each one unique. Your personality comes through even when ‘you’re not on the screen’. The only other person I can think of who delivers those clean quiet videos that are ‘short and sweet’ but to the point is Delia Smith in her cooking school online. They are easy to watch. Great Format for learning…
Chris W. says
I love, love, love the new style of videos – keep up the great work. I also like to cook so I know that, yes, it really is work. Many hugs to Dozer…
Gypsy says
G’day Nagi
Definitely love the feel of your new video format. Makes us feel like we’re with you while you’re cooking.
As to your accent, Ye gads, what do some people expect, you’re an Aussie after all !!!!!
Ignore the naysayers, we love you how you are 💜
Rose says
Nagi, I LOVE your videos! Not necessarily for the recipes, though, but because of YOU!! I watch them even if the recipe isn’t something I’m likely to make! I think they’re fun, love your “off the cuff” comments, and the occasional boo-boo – I mean come on, who doesn’t love a blooper reel?? Please don’t edit them out.
My vote is to keep on doin’ what you’re doin’. I love it!!
Mimi says
I prefer the original version of your videos, as they are easy to follow along with less distractions. ps hearing your accent for the first time was a bit of an unexpected surprise, no idea why though 🤷♂️ …I mean what was I expecting😆your accent is lovely btw.
Ainsley Foulds says
Hey Nagi,
Just checked out your new video style. I gotta say, I love how it gives us a glimpse into your warm personality. 🌟 As for feedback: “It’s engaging, straight to the point, and I love the quick appearances by Dozer. 🐶 As for folks commenting on your accent? Seriously? Every chef brings their unique flavour, including their accent. They need to get over it and appreciate the diversity. Keep rocking it!
Don’t sweat the haters. Change can be tough for some, but there are loads of us here loving and supporting what you do.
Steve says
Its hard to believe some of the outrageous and very rude comments on your web site! I have followed your recipes for a long long time and can only thank you. Our lives have changed since we found you and Dozer, thank you so much xx
Eleanor Gibson says
Great to see more than your hands. I like it ! Your accent is a bit to get used to. I am an American living in Israel. Thanky you for so much great meals.
I do wish you would include ajinomoto as an option but the correct amount in your recipes.
Pippa Carden says
I actually like your old format for making video with the music in the background.