The sauce is five minutes of work. The pasta cooks in eleven. Four ingredients from the pantry shelf: peeled tomatoes, garlic, dried chili, olive oil. You do not need Parmigiano. The dish does not want it.
Arrabbiata means "angry" in Italian. The anger is the chili. Three small dried peppers give you heat without overpowering the tomato. Use two if you want less. Leave the seeds in if you want more.
We use our penne rigate here. The ridges grip the sauce. The shape was made for this.
Set servings and units first. You can change them anytime.
Bring a large pot of water to a boil.
Drain the peeled tomatoes and transfer to a bowl. Crush with your hands or a fork until broken into rough pieces.
Crumble the dried chili peppers, discarding as many seeds as you like depending on how much heat you want.
Warm 3 tbsp of olive oil in a wide saucepan over medium-low heat. Add the garlic clove, peeled and left whole.
Add the crumbled chili and let it sizzle for 30 seconds. Add the crushed tomatoes and stir to combine.
Season with salt. Cover and simmer over low heat for 12 minutes, stirring once or twice. Discard the garlic.
Salt the boiling water generously. Add the penne and cook for 11 minutes.
Drain the pasta, reserving 1/2 cup of cooking water. Transfer the penne directly into the sauce.
Toss over medium heat for 1 minute, loosening with a splash of pasta water if the sauce is too tight.
Turn off the heat. Add the chopped parsley, toss once more, and serve immediately.
You made Penne all'Arrabbiata. Time to eat.
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Skip the cheese. Arrabbiata is one of the few Roman pasta dishes where the absence of Parmigiano or Pecorino is a feature, not an oversight. The tomato and chili need nothing to compete with them.
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