Quick Pasta All’arrabbiata

Quick Pasta All’arrabbiata

Penne All’arrabbiata ranks as one of the classic Italian dishes. It is hard to believe it is so simple and quick with stunning results. This dish can be made as the pasta is boiling. That easy and quick.

The ingredients are not complicated, but render complex flavors. All it is garlic, red pepper flakes, chopped tomatoes, tomato paste, kosher salt, olive oil, and red wine vinegar. Add pasta and freshly grated Parmesan cheese if not vegan.

I adore anything with pasta so if you are looking for more recipes then check these out.


Quick Penne All’arrabbiata


  • 400g Pasta
  • 1 Tablespoon Olive Oil
  • 2 Tablespoon Minced Garlic
  • 1/2 - 1 Teaspoon Red Pepper Flakes
  • 2 15oz cans chopped tomatoes
  • 8 Tablespoon Tomato Paste
  • 1/2 Teaspoon Balsamic Vinegar
  • Kosher Salt to Taste
  • Generous Turn of the Pepper Mill
  • Parmesan Cheese Grated (optional if vegan)


  • 1. Cook pasta to box directions; keeping some of the pasta water
  • 2. Heat a pan on medium heat and add the oil.
  • 3. Add the garlic and red pepper flakes cooking for about a minute.
  • 4. Add the chopped tomatoes and the tomato puree mixing well bringing to the boil then reduce to a simmer cooking for 5 mins stirring occasionally.
  • 5. Add the vinegar and season with salt and ground black pepper to taste.
  • 6. Add the pasta and cook until the sauce coats each piece of pasta. If the sauce seems too thick add a little of the water from cooking the pasta to thin it out.
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