Penne All’Arrabbiata ("In a Rage")

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Penne All’Arrabbiata (

Penne All’Arrabbiata ("In a Rage")

This classic Roman pasta dish gets a jolt from crushed red pepper and garlic-infused oil.

Serves 2

Prep Time 25 min

Total Time 25 min.


  • 6 ounces penne, or ziti
  • Salt
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, peeled
  • 1/4 teaspoon crushed red pepper
  • 1 14-ounce c plum tomatoes, drained
  • 3 tablespoon freshly grated Pecorino Romano, or Parmesan cheese
  • 1 tablespoon chopped fresh parsley

Cooking Directions

Step 1

Cook penne (or ziti) in boiling salted water until al dente, 8 to 10 minutes.

Step 2

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and crushed red pepper and cook, stirring, until garlic is browned, about 2 minutes. Remove and discard garlic. Add tomatoes, mashing them into the flavored oil. Cook, stirring occasionally, until thickened, about 2 minutes. Season with salt.

Step 3

Drain pasta and add to sauce. Toss over high heat until hot. Adjust seasoning with salt and pepper. Add cheese and parsley and divide between 2 warmed plates. Serve immediately.