Spicy Garlic-Chili Penne Pasta

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This fiery Roman classic proves that bold, rustic flavor doesn't require a long list of ingredients. A simple sauce of garlic, olive oil, chili flakes, and ripe tomatoes coats al dente penne for weeknight comfort with serious heat. The name 'arrabbiata' means angry, a fitting nod to the tongue-tingling chili that defines the dish.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 76 gCarbs
• 6 gFiber
• 9 gSugar
• 14 gProtein
• 520 mgSodium
• 680 mgPotassium
• 75 mgCalcium
• 4.5 mgIron
• 22 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the pasta

• 1 lb (450 g) penne pasta
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt, for the pasta water

For the spicy tomato sauce

• 1/4 cup (60 ml) extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 to 2 teaspoons red chili flakes (to taste)
• 2 tablespoons tomato paste
• 1 (28 oz / 800 g) can crushed San Marzano tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated sugar
• 1/4 cup chopped fresh flat-leaf parsley

For serving

• Freshly grated Pecorino Romano or Parmesan cheese
• Extra red chili flakes for finishing
• A drizzle of good olive oil

Directions

1. Bring a large pot of water to a rolling boil, salt it generously (it should taste like the sea), and drop in the penne. Cook until al dente according to package directions, stirring occasionally.
2. While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium-low heat. Add the sliced garlic and red chili flakes and cook gently for 1 to 2 minutes until fragrant and just turning golden – do not let the garlic brown or it will turn bitter.
3. Stir in the tomato paste and cook for 1 minute to deepen its flavor, then pour in the crushed tomatoes. Season with the salt and sugar, stir well, and bring to a gentle simmer.
4. Reduce the heat to low and let the sauce simmer for 12 to 15 minutes, stirring occasionally, until thickened and richly flavored. Taste and adjust salt or chili to your heat preference.
5. Reserve 1 cup of starchy pasta water before draining the penne. Add the drained pasta directly to the skillet with the sauce and toss vigorously, splashing in reserved pasta water a little at a time until the sauce clings glossy and smooth to every ridge of the penne.
6. Stir in the chopped parsley and an extra drizzle of olive oil. Divide among warm bowls, top with grated Pecorino Romano and a pinch of extra chili flakes, and serve immediately.

Cook’s Notes

• Use good-quality San Marzano tomatoes if you can – they make a real difference in a simple sauce like this.
• Adjust the chili flakes to your taste; 1 teaspoon gives a warm hum, 2 teaspoons brings real fire.
• Always reserve pasta water: its starch helps emulsify the sauce so it coats the penne beautifully.
• Cook the garlic low and slow. If it sizzles too hard it will brown in seconds and turn the sauce bitter.
• For the most authentic finish, grate Pecorino Romano (not Parmesan) over the top right before serving.

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