Penne all'arrabbiata

The spicy soul of Roman cuisine

Beloved, explosive and quick to prepare: the ‘arrabbiata’ is a simple and tasty recipe that has rightfully earned its place among the most favourite classics of traditional Roman cuisine. It is an essential dish, with no frills, based on bold and unfiltered flavours rather than aesthetics, ideal for satisfying and delighting the palate.

Arrabbiata just enough: the comfort food of tradition

A synonym for conviviality, simplicity, and taste, penne all'arrabbiata have their roots in popular tradition and faithfully represent the essence of succulent Roman cuisine, characterised by excellent, often modest ingredients, resulting in richly flavoured dishes that have become memorable over time. The origin of the dish is uncertain, but it was undoubtedly created in the last century. It is already mentioned as “sugo all'arrabbiata” in Ada Boni’s famous The Talisman of Happiness and typically served in trattorias and taverns in Rome after the Second World War. This recipe, which evokes tradition and the tastes of home, is so appreciated and part of Roman everyday cuisine so much that it has been mentioned in some iconic films, such as Federico Fellini's Roma (1972), Marco Ferreri's La grande abbuffata (1973), and Luca Verdone's Sette chili in sette giorni (1986).

Strong flavour and high-quality ingredients 

Chilli pepper is the absolute protagonist, because if it's not spicy enough, it can't really be called “arrabbiata”! This berry fruit with its vibrant and bold flavour, strictly combined with penne rigate (the only type of pasta that, on Roman tables, does justice to the recipe), together with tomatoes, extra virgin olive oil, garlic and, if desired, parsley, creates a truly irresistible dish, which in some more modern versions is enriched with a generous sprinkling of Pecorino Romano cheese.

Discover the recipe for making traditional penne all'arrabbiata, perfect for serving at family meals, with friends, or for a quick and tasty meal.

Ingredients (for 4 people)
• 400 g penne rigate
• 400 g peeled tomatoes
• 2 cloves of garlic
• Chilli pepper as needed
• Extra virgin olive oil
• Salt
• Parsley (optional)

Preparation
Put the extra virgin olive oil in a pan with the garlic cloves to brown, then add the chilli pepper. As soon as the oil is well flavoured, remove the garlic and add the tomatoes, crushing them, and cook for ten minutes over a high heat. When the penne are cooked (al dente), pour them into the sauce and mix well. Finally, add a sprinkling of chopped fresh parsley and, for a bolder, more contemporary flavour, a sprinkling of Pecorino Romano cheese.