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Penne all’arrabbiata

  • Author: Mortadella Head
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegetarian



16 oz penne pasta

8 peeled tomatoes

3 red chili peppers

4 tbsp extra-virgin olive oil

2 cloves of garlic

8 tbsp grated pecorino cheese

freshly chopped parsley leaves to taste

Coarse & fine salt to taste


  1. Heat the olive oil in a saucepan over low heat. Meanwhile, peel one or two garlic cloves and crush them lightly with the flat side of a knife or the palm of your hand.  After that, wash the chilies, remove the stem and seeds, and cut them into small pieces. Add everything to the pan and sauté.
  2. When the garlic starts to turn golden, remove it from the pan and add the peeled tomatoes. Add a pinch of fine salt, then keep cooking on low heat for 15 to 20 minutes.
  3. Bring salted water to a boil in a pot, then add the penne and cook them al dente. Meanwhile, finely chop the parsley leaves and grate the pecorino Romano cheese.
  4. When the pasta is almost ready, set aside some of its cooking water. If you are using the amounts provided for 4 people, 2 oz of water should be more than enough.
  5. Drain the pasta and throw it into the saucepan along with 3/4 of the grated pecorino cheese and the cooking water you set aside. Stir well and cook over high heat for a minute or two (taste the pasta to make sure it doesn’t overcook).
  6. Remove the saucepan from the heat and toss your penne all’arrabbiata in a baking dish or a large bowl. Add the parsley leaves and the rest of the grated cheese, then you can serve. If you want, you can garnish with a little bunch of basil leaves.
  • Prep Time: 5
  • Cook Time: 25
  • Category: Pasta
  • Method: Cooking
  • Cuisine: Italian