Penne all'arrabbiata are a classic of Roman cuisine, loved for their bold and slightly spicy flavor. A simple, quick dish that brings the full character of Italian tradition to the table.
Bring a large pot of salted water to a boil and cook the penne until al dente.
In a pan, heat the extra virgin olive oil with the garlic and chili pepper.
Add the crushed peeled tomatoes and cook over medium heat for about 10-15 minutes, adjusting the salt.
Drain the pasta and transfer it directly into the pan with the sauce. Mix well, adding a ladle of cooking water if necessary to better bind the sauce.
Finish with a sprinkle of parsley and stir.
Serve with a grating of Parmesan and a fresh basil leaf.
Pot
Pan
Wine pairing
Serving plate
A quick, flavorful and spicy dish, enriched by the aroma of basil and the creaminess of Parmesan, perfect for those who love the bold taste of Italian tradition without giving up convenience.
Italia, Lazio
| Energy (kcal) | 171.33 |
| Carbohydrates (g) | 27.75 |
| of which Sugars (g) | 0.84 |
| Fat (g) | 5.04 |
| of which Saturates (g) | 0.72 |
| Protein (g) | 5.15 |
| Fiber (g) | 0.65 |
