Penne all'Arrabbiata
Origin & History
Penne all’Arrabbiata comes from Rome, in the Lazio region of Italy, and is a classic example of cucina povera—simple cooking built on inexpensive, bold ingredients. While chili peppers arrived in Italy after the Columbian Exchange (16th century), the dish as we know it became firmly established in mid-20th-century Rome, especially in trattorias serving quick, flavorful meals. Its popularity spread rapidly because it was fast to prepare, inexpensive, and packed with heat—perfect for busy urban life.
The dish gained international recognition in the 1960s–1980s, when Roman pasta dishes like carbonara, amatriciana, and arrabbiata became staples in Italian restaurants worldwide.
Explanation of the Name
The name “Arrabbiata” comes from the Italian word arrabbiato, meaning “angry.”
This refers to:
· The fiery heat of the red chili peppers
· The idea that the sauce is so spicy it makes you flush or “angry” with heat
So, Penne all’Arrabbiata literally means “penne pasta in an angry (spicy) sauce.”
🧑🍳 Penne all’Arrabbiata — Quick Recipe
🛒 Ingredients
- 12 oz (350 g) penne pasta
- 3 tbsp olive oil
- 3–4 cloves garlic, thinly sliced
- ½–1 tsp red chili flakes (adjust to heat preference)
- 1 can (14 oz) crushed or whole tomatoes
- Salt & pepper to taste
- Fresh basil or parsley (optional)
- Pecorino Romano or Parmesan (optional)
👩🍳 Instructions
- Cook pasta: Boil penne in salted water until al dente. Reserve about ½ cup pasta water before draining.
- Make sauce: Heat olive oil in a skillet over medium heat. Sauté garlic and chili flakes until fragrant (about 1–2 minutes).
- Add tomatoes: Pour in tomatoes (crush whole ones with a spoon) and simmer 15 min until slightly thickened. Season with salt & pepper.
- Combine: Toss drained pasta into the sauce. Add a splash of pasta water to loosen if needed.
- Serve: Garnish with fresh herbs and cheese if you like.