Go Back
+ servings

Penne all'Arrabbiata

Learn the secrets for making the best Penne all'Arrrabbiata in under 20 minutes.
Cuisine Best, Italian
Level Beginner
Main Ingredient Pasta, Vegetable
Diet Low Sugar, Pescatarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings


  • 1 can whole stewed tomatoes (400 grams)
  • 2 tablespoons olive oil
  • 10 grams garlic (1 large clove)
  • 1 tablespoon gochugaru (Korean chili flakes)
  • 1 tablespoon tomato paste
  • 1 teaspoon anchovy paste
  • 12 grams Pecorino Romano
  • 1/4 teaspoon salt
  • ground black pepper (to taste)
  • 220 grams penne


  1. Put the can of tomatoes in a food processor or blender and pulse once or twice. You want the big chunks to be broken up, but you don't want a smooth puree.
  2. Bring a large pot of well salted water to a boil.
  3. Add the olive oil and garlic to a frying pan and fry the garlic over medium heat until fragrant, but not browned.
  4. Add the gochugaru, tomato paste, and anchovy paste and continue to saute until the mixture is a vibrant red and is very fragrant.
  5. Add the tomatoes to the pan.
  6. Boil the pasta for 1 minute less than what the package directions say.
  7. Simmer the sauce while the pasta cooks. If it starts to spatter, just start stirring it constantly with a spatula. This will not only reduce the spattering (by lowering the temperature) it also speeds up the reduction of the sauce as more water evaporates.
  8. When the pasta is almost done, add the pecorino romano and salt and pepper the sauce to taste (I usually add about 1/4 teaspoon of salt and pepper).
  9. When the pasta is done, drain it and add it to the sauce. Toss to coat evenly and then serve the penne all'arrabbiata immediately.