A simple tomato pasta sauce that has a kick of heat and plenty of flavour. This Penne Arrabbiata recipe shows that vegan food doesn't have to be boring or complicated. And it's ready in just 15 minutes!
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What is Arrabbiata?
Originating in the Lazio area of Rome in Italy, Arrabbiata sauce, also known as sugo all'arrabbiata, is a spicy sauce for pasta. It is made from garlic, tomatoes, and dried red chilies cooked in olive oil. The word Arrabbiata, literally translates to 'angry', so this is an angry (or spicy) sauce!
Why should you try it?
- Ready in 15 minutes
- Easy to make as spicy or mild as you like
- Simple, natural ingredients that you probably have in your cupboard
Ingredients
- Pasta
- Chilli flakes
- Garlic
- Oil
- Chopped tomaotes
- Tomato puree (tomato paste)
- Fresh basil
- Salt and pepper
- Parmesan
Step by step
One: Add the pasta to a pan of boiling water and simmer for 12 minutes.
Two: Heat the oil in a frying pan and add the chilli and garlic and cook on a low heat for 1-2 minutes.
Three: Add the chopped tomatoes and salt and pepper to the pan and stir well and simmer until the pasta is ready.
Four: Drain the pasta (reserving a little of the water) and add to the sauce along with the basil.
Five: Stir well and serve.
How spicy is it?
You can tell from the translation, 'angry sauce', that this is going to be spicy! Of course, you can adjust the amount of chilies that you put in to make it milder, but then it will only be an 'annoyed sauce', and that sounds silly! If you still want a tomato pasta sauce, without the kick of heat, try our Easy Tomato Pasta Sauce or Marinara recipes.
What to serve it with
This is a light and simple meal, but one with plenty of flavour, so just a sprinkling of grated Parmesan is really all that's needed. If you wanted to bulk it out with something else, or just add some protein, you could add some cooked chicken or prawns (shrimp). Keep it vegetarian by adding some cubes of grilled halloumi or, to keep it vegan, some tofu.
FAQs
Any pasta will work, but pasta is made in different shapes and sizes for a reason. The best is penne as the tube shape holds the sauce well and means you will have a tasty mouthful each time. Other good pastas for Arrabbiata are rigatoni, macaroni or paccheri. You can use fussili too, if that is all you have, but that pasta is better suited to thinner sauces.
This sauce will keep in the fridge for up to 5 days, if kept in an airtight container. To freeze, put in an airtight container and leave a gap of about 1cm (0.5 inch), before putting the lid on. Freeze for up to 3 months. To reheat, defrost fully and then heat in a pan on the hob (stove top).
Extra tips
- You could adapt the amount of chilli though to suit more delicate pallets and make it kid friendly, but the whole point of this dish is for it to have a bit of a kick to it.
- A teaspoon of fish sauce in the recipe will add a real savoury depth to the sauce. This will no longer be vegetarian/vegan if you include this.
More Pasta Sauce recipes
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Recipe card
Penne Arrabbiata
Ingredients
- 140 g penne pasta
- 1 tsp dried red chilli flakes
- 3 garlic cloves crushed
- 2 tbsp olive oil
- 400 g chopped tomatoes
- 2 tbsp tomato puree
- 1 pinch sea salt and black pepper
- 4 tbsp fresh basil finely chopped
- 15 g parmesan optional
Instructions
- Add the pasta to a pan of boiling water and simmer for 12 minutes.
- Heat the oil in a frying pan and add the chilli and garlic and cook on a low heat for 1-2 minutes.
- Add the chopped tomatoes, tomato puree and salt and pepper to the pan and stir well and simmer until the pasta is ready.
- Drain the pasta (reserving a little of the water) and add to the sauce along with the basil.
- Stir well and serve.
Notes
- You could adapt the amount of chilli though to suit more delicate pallets and make it kid friendly, but the whole point of this dish is for it to have a bit of a kick to it.
- A teaspoon of fish sauce in the recipe will add a real savoury depth to the sauce. This will no longer be vegetarian/vegan if you include this.
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