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Penne all'arrabbiata - Made with Barilla® Penne

A quick and simple classic, this penne all'arrabbitata recipe is a great go-to pasta dish. One of the simplest and most well-known pasta sauces, arrabbiata consists of just tomatoes, garlic and dried red chillies (or pepperoncini). The dish is said to hail from the Lazio and is most commonly eaten with penne as the ridges and holes of the pasta hold the sauce particularly well. The name translates to ‘angry’, which refers to the ferocious spiciness of the sauce, but you can easily adjust the amount of chilli to your palate.

PREPARATION: 5 minutes

COOK TIME: 25 minutes

SERVINGS: Serves 8


1 box Barilla® Penne

5 tablespoons extra virgin olive oil divided

2 cloves garlic peeled and minced

2 teaspoons red chilli pepper flakes or to taste

1 can (28oz) Italian canned tomatoes peeled (may substitute with Barilla® Arrabbiata Sauce)

½ cup romano cheese grated

1 tablespoon fresh chopped Italian parsley

Salt to taste


Bring a large pot of water to a boil; season with salt

2 Sauté garlic and red chilli pepper flakes with 3 tablespoons of olive oil in a large skillet over medium heat for 1-2 minutes, or until slightly golden and fragrant

Stir in tomatoes and bring to a boil; simmer for 5 minutes

Season with salt to taste

Remove skillet from heat

Cook pasta according to package directions

Drain pasta; reserve ¾ cup of pasta cooking water

Add pasta and pasta cooking water to the tomato sauce; toss over medium heat until pasta is well coated

Stir in remaining olive oil, romano cheese, and parsley before serving


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