Spice Up Your Dinner with Penne all’Arrabbiata!
If you love bold flavors, this is your kind of pasta.
Penne all’Arrabbiata is one of Rome’s most iconic dishes. It is simple, fiery, and full of character. With just a few ingredients, you create a sauce that wakes up your taste buds and brings real Italian energy to the table.
In this video, the Foodie Sisters in Italy, Benedetta and Valeria, show you how to prepare this classic step by step.
🎥 Watch the video and cook along with us.
Why Is It Called “Arrabbiata”?
The name says it all. Arrabbiata means angry in Italian. The heat from the chili gives the dish its fiery personality, which is exactly where the name comes from.
Although the recipe was born in Rome, today you will find it all over Lazio and throughout Italy. Every version stays true to one key element: the chili must be felt.
A Simple Dish with Big Flavor
At its core, Penne all’Arrabbiata combines tomato sauce, chili, and pasta.
However, this version adds an extra layer of flavor with prosciutto crudo, along with onion and a generous finish of pecorino romano. As a result, the dish becomes a perfect balance of:
- Sweet slow-cooked tomatoes
- Salty cured ham
- Spicy chili
- Creamy sheep’s milk cheese
Simple ingredients, powerful results.
Oh, and before we start, remember a few essential Italian rules:
- Use 1 liter of water for every 100 g of pasta
- Add 10 g of salt per liter, once the water is boiling
- Cook the pasta al dente
These small details make a big difference.
Penne all’Arrabbiata Recipe
Ingredients (Serves 6):
- 600g (21.2 oz) penne pasta
- 100g (3.5 oz) cured ham
- 1kg (35 oz) canned tomato sauce
- 1 fresh red chili pepper
- 100g (3.5 oz) pecorino romano, grated
- Extra Virgin Olive Oil
- Salt
Step-by-Step Instructions
1. Start the Base
First, heat a generous splash of extra virgin olive oil in a pan.
Dice the onion and prosciutto, then add them to the pan. Cook for a few minutes until the onion becomes soft and lightly golden.
2. Build the Sauce
Next, pour in the tomato sauce and add a pinch of salt.
Lower the heat and let the sauce simmer gently for about 30 minutes. This step allows the flavors to develop fully.
3. Add the Heat
Chop the fresh chili into small pieces. Then crush it slightly with a fork to release its oils.
Add it to the sauce toward the end of cooking. Taste and adjust depending on how spicy you like it.
4. Cook the Pasta
Meanwhile, boil the penne in salted water until al dente.
Drain the pasta and add it directly to the sauce. Toss everything together so the pasta absorbs all the flavor.
5. Finish and Serve
Transfer to a serving dish and generously sprinkle with pecorino romano.
Serve immediately while hot.
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