Penne all’Arrabbiata (Spicy Tomato Pasta)

Written By Seven Elm

Arrabbiata is Italian for “angry” and with a lot of hot pepper this dish can be quite angry! This version does have some heat with a teaspoon of red pepper flakes. However, this is not a one-note pasta dish. Other ingredients balance the heat and add complexity. The sweet paprika adds flavor without heat. The anchovies and tomato paste add an umami boost. The pepperoncini, Tuscan pickled peppers with vinegar, provide acidity and brightness. And the freshly grated Pecorino Romano adds body and flavor. Other tubular pastas such as ziti and rigatoni may be used.

SERVES 6

Ingredients

  • ¼ cup extra-virgin olive oil

  • 4 garlic cloves, smashed and minced

  • ¼ pepperoncini, stemmed, patted dry, and minced

  • 2 tablespoons tomato paste

  • 1–2 teaspoons red pepper flakes, to taste

  • 4 anchovy fillets, rinsed, patted dry, and minced

  • ½ teaspoon paprika

  • Salt and pepper

  • 1 28-ounce can whole peeled tomatoes, preferably San Marzano, coarsely chopped

  • ¼ cup grated Pecorino Romano, plus extra for serving

  • ¼ cup Italian parsley, chopped

  • 10–12 basil leaves, torn

  • 1 pound of penne pasta

  • Parsley and basil, chopped, as garnish

Steps

  1. Prepare the Tomato Sauce. Heat oil in medium saucepan over medium heat. Add the garlic and cook until fragrant, about 20-30 seconds. Add pepperoncini, tomato paste, red pepper flakes, anchovies, paprika, ½ teaspoon salt, and ½ teaspoon pepper. Stir occasionally, until deep red in color, 7–8 minutes.

    Add tomatoes and Pecorino and bring to simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Stir in the parsley and basil.

  2. Prepare the Pasta. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain cooked pasta, reserving ½ cup of pasta water.

  3. Assemble the Dish. Return pasta to pot, add sauce, and toss to combine, adjusting the consistency with reserved cooking water as needed. Garnish. Serve, passing extra Pecorino separately.

Notes

  • Advance preparation: the sauce will keep for several days in the refrigerator.

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