Penne all'Arrabbiata
A traditional Italian pasta dish originating from the Lazio region of Rome. Naturally vegan and dairy-free when prepared without cheese, this recipe provides a simple, carbohydrate-rich meal base. The fiery sauce combines savory garlic, rich tomatoes, and a sharp kick of red chili for a robust, stimulating flavor profile. Pairs perfectly with a crisp green side salad and a light Mediterranean red wine for an easy weeknight dinner.
Ingredients
Pasta
Sauce & Toppings
Method
Prepare the Sauce
Slice the fresh chili peppers, removing the stems and internal seeds, or coarsely chop them if using dried chilies.
Heat the extra virgin olive oil in a large pan over medium heat, add the whole garlic clove, and sauté until lightly golden.
Stir the prepared chilies into the pan and let them infuse into the hot oil for a few minutes.
Pour in the canned chopped tomatoes, season with a pinch of salt, and simmer gently over medium heat for approximately 10 minutes.
Cook and Combine
Boil the penne pasta in a large pot of salted water until it reaches an al dente texture.
Drain the pasta thoroughly and transfer it directly into the pan containing the simmering tomato sauce.
Toss the pasta over high heat for a few minutes to fully integrate the flavors, then remove from heat.
Grate fresh Pecorino Romano or scatter chopped flat-leaf parsley over the top before serving.
Chef's Notes
Serve hot. Garnish with fresh flat-leaf parsley or grated Pecorino Romano cheese if desired.