Penne all’Arrabbiata is a quick and tasty vegan pasta dish, it’s made with very few ingredients and can be on your table within 30 minutes!
Arrabbiata sauce originates from the region of Lazio in Italy, the name translates to “angry” because the sauce is meant to be “angry” spicy! This recipe can use many different types of chillies, so don’t worry you can adjust it to your heat tolerance.
Types of Chillies Flakes to use
When choosing chillies for arrabbiata sauce you want to spicy chilli that will enhance the flavours. Since this sauce is meant to be ‘angry’ spicy you should look for a chilli on the hotter side of your heat tolerance.
For people with low heat tolerances use a more mild and flavourful chilli. This will make your sauce more flavourful then adding a really small quantity of a spicy chilli.
Between the 400 varieties of chillies here are my favourites for a penne all arrabbiata.
Mild – Peperoncini
They are practically the chillies you find in the supermarket labelled ‘red chilli flakes’. They add great flavour, colour & sweetness to your dish without adding much heat. Try adding between 2-3tsp of these chilli flakes, then adjust to taste. Peperconcini range anywhere from 100-500 on the Scoville scale.
Medium – Cayenne Pepper
Is a moderately hot chilli. They are used to subtly enhance and add spice to a recipe. They are highly accessible and grown in nearly every continent in the world. Try adding 1-2 tsp’s then adjust to taste. Cayenne Pepper can range anywhere from 30,000-50,000 on the Scoville scale.
Hot – Birds Eye Chillies
Are very hot chillies with a fruity and peppered flavour. Try adding 1/2 -1 tsp then adjust to taste. Birds Eye Chilli can range anywhere from 50,000-100,000 on the Scoville scale.
- Large Deep Sauté Pan
- Large Pot
- 500 g Penne rigate
- 80 ml Olive oil
- 3 cloves Garlic finely sliced
- 1-2 tsp Dry chilli flakes dependant on how spicy you want it
- 800 g Tinned plum tomatoes (San Marzano or the best quality available)
- Flat Parsley or Basil handful
- Sea salt
- Heat olive oil in a large deep sauté pan over low heat. Add the garlic and sauté for 2-3 minutes, until softened. Next add chilli flakes and sauté for 30 seconds. Add tomatoes and bring to a boil. Then turn down the heat & simmer for 10 minutes.
- Next break the tomatoes apart with a wooden spoon and continue to simmer for an additional 10 minutes (if any oil rises to the top slowly mix it into the sauce). Season with salt and extra chilli flakes if needed.
- Meanwhile bring a large pot of generously salted water to the boil and cook the pasta until al dente.
- Drain and add the pasta to the arrabbiata sauce and leave to finish cooking for 1 minute in the sauce whilst slowly mixing.
- Serve fresh from the pan with a sprinkle of parsley
- Plum tomatoes can be swapped for chopped tomatoes