Penne all'Arrabbiata

Method

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1. Put the olive oil, sliced garlic and crumbled chilli in a cold wide pan. Set over medium-low heat and let it come up slowly, about 5 minutes, until the garlic is pale gold and the oil is fragrant. Do not let it brown.

   Mark done Start 5 min timer

2. Add the crushed tomatoes and salt. Raise the heat and cook at a lively simmer for 15 minutes, stirring occasionally, until the sauce darkens and the oil separates at the edges.

   Mark done Start 15 min timer

3. Meanwhile cook the penne in well-salted water until 2 minutes short of the packet time. Reserve 200 ml of pasta water.

   Mark done

4. Tip the drained penne into the sauce and cook together for the final 2 minutes, tossing and adding pasta water so the sauce clings and finishes cooking into the pasta.

   Mark done

5. Stir through the parsley off the heat and serve. Arrabbiata traditionally takes no cheese.

   Mark done

Chef’s Tips

• Crush the tomatoes with your hands rather than blending — texture is half of what makes this dish feel rustic.
• Cold-start the garlic. Dropping it into hot oil burns the edges before the centre gives up its flavour.
• Adjust the heat with a second peperoncino at the end rather than at the start; long cooking mutes chilli aroma.

Pairing Suggestions

• A young Montepulciano d'Abruzzo handles the chilli
• Serve with garlicky sautéed broccoli rabe
• Cool it down with lemon sorbet

Storage & Reheating

The sauce keeps 5 days refrigerated and freezes for 3 months, improving with a night's rest. Dressed pasta keeps 2 days; reheat with a splash of water in a covered pan over low heat.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.