Penne all'Arrabbiata
A fiery Roman tomato sauce spiked with garlic and chilli — "angry" pasta in the best way.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Infuse the Oil: Warm the olive oil in a pan over medium-low heat with the sliced garlic and crumbled chilli until fragrant and the garlic is pale gold — do not let it burn.
- 2
Add Tomatoes: Pour in the crushed tomatoes, season with salt, and simmer for 12-15 minutes until thickened and glossy.
- 3
Cook the Pasta: Boil the penne in well-salted water until al dente, reserving a cup of pasta water before draining.
- 4
Combine: Toss the pasta into the sauce with a splash of pasta water, stirring over heat until each piece is coated.
- 5
Finish: Stir through chopped parsley.
- 6
Serve: Plate immediately; arrabbiata is traditionally served without cheese to let the chilli shine.
Plan it in Listahan
Add Penne all'Arrabbiata to your week, check it against your household's allergens, and build the shopping list automatically.