By Akshara
February 20, 2026
Arrabbiata comes from the Lazio region of Italy and is known for its bold, chilli-forward tomato sauce. The name means “angry,” referring to the heat from red pepper flakes. It is traditionally served with penne so the sauce clings inside the ridges. The recipe depends on proper sautéing of garlic and slow simmering of tomatoes. The flavour should be sharp, slightly spicy and balanced with olive oil richness.
250 g penne pasta 3 tbsp olive oil 4 cloves garlic, thinly sliced 1 tsp red chilli flakes 400 g canned crushed tomatoes Salt to taste 2 tbsp chopped fresh parsley Grated parmesan (optional)
Boil pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
Heat olive oil in a wide pan and sauté garlic gently until fragrant but not browned.
Add chilli flakes and crushed tomatoes. Simmer for 12–15 minutes until slightly thickened.
Toss the cooked pasta into the sauce, adding reserved pasta water if needed.
Garnish with parsley and parmesan and serve immediately.