Penne all'Arrabbiata

This recipe features in these meal plans: Spicy Suppers, Summer Treats, Veggie Summer Treats, World Spice Trail.

A classic Italian pasta dish with a spicy chilli tomato sauce.


  • 500g of baby plum tomatoes, coarsely chopped
  • 360g of penne pasta quills
  • 3 tbsp sun dried tomato paste
  • 150ml of white wine
  • 2 cloves of garlic, finely chopped
  • 3 tbsp fresh parsley, chopped
  • 1 tbsp olive oil
  • 1 fresh red chilli, deseeded and finely chopped
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £1.41
  • Store cupboard: Cook's
  • Calories per serving: 480
  • 5-a-day per serving: 1.6
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Penne all'Arrabbiata photo

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  1. Heat the oil in saucepan and cook the garlic and chilli over low heat for 1 minute. Stir in the wine, tomatoes and sun dried tomato paste. Bring to the boil and simmer for 8-10 minutes, or until the sauce develops a thicker consistency. Add half the parsley and season with salt and pepper.
  2. Meanwhile, cook the pasta according to the packet instructions.
  3. Toss the cooked pasta with the sauce, sprinkle with the remaining parsley and serve immediately.

Cook's tips

All'arrabbiata means 'angry style' in Italian. Taste the sauce before serving and add extra chillies to get it as 'angry' as you like it.

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