Penne all'arrabbiata despite having less history than the more illustrious carbonara and amatriciana have become a classic of Roman cuisine thanks to the simplicity of the recipe (tomato, garlic and chilli) and strong flavor has depopulated all over the world.

The recipe for pasta all'arrabbiata

Essentially there are two versions of the pasta all'arrabbiata recipe that compete for the title of the original recipe, the one with pecorino (Roman) and the one without. So: chopped tomatoes (or peeled tomatoes of excellent quality), garlic, fresh chilli, oil, parsley in one version and the same ingredients plus pecorino romano in the other. There are other imaginative variations that take advantage of the simplicity of the recipe to add seasonal ingredients such as mushrooms, but it seems really pretentious to continue to call it pasta all'arrabbiata in that case.

How to use our preparation for pasta all'arrabbiata:

Dose two teaspoons of product in a pan with oil and fry, add the fresh tomato and finish cooking. Drain the pasta "al dente" and toss in the pan with the sauce obtained.

The history of pasta all'arrabbiata

As mentioned in the introduction, the recipe for pasta all'arrabbiata does not have a long history like that of other recipes, but it has become a modern classic. You probably won't find it on the menus of luxury restaurants, but it certainly makes a splash in Roman taverns. National and even international success has exploded especially in the last twenty years and in all probability contributed to being mentioned in very famous film titles such as "7 kilos in seven days" in which Renato Pozzetto and Carlo Verdone, in the face of hungry customers of their center to lose weight, they prepare a generous pan of penne all'arrabbiata, but the Roman Verdone makes the mistake of leaving the task to Pozzetto who forgets the chili.

As always, success has a thousand fathers (while defeat is an orphan), so despite being a relatively recent recipe on the origins of pasta all'arrabbiata there is a dispute, it is considered universally a Roman dish but in the hamlets of Ponte Basso and Ponte Alto in the municipality of Castel Sant'Angelo in the province of Rieti a festival of penne all'arrabbiata has been celebrated for about fifty years and in those parts they swear it's their stuff.

To underline this difference the supporters of the origin in the Rieti province are also supporters of the version of the recipe without pecorino (Roman) as the original recipe and the addition of the same almost a proof of attempt by the Romans to make it their own, vice versa others swear that pecorino is a fundamental ingredient of the original recipe.

Curiosities about pasta all'arrabbiata

Where does the angry name come from? Well it is obvious that it has to do with the extreme spiciness of pasta, but even here there is no single thesis, the prevalent one on the net is that often people who taste a very spicy dish become red in the face, like someone in prey. to anger.

Another is that angry is referring to pasta that, with its being so spicy, pushes to drink trying to extinguish the heat.

For what matters our opinion we lean towards the second, the first seems more convoluted and there is also no doubt that the adjective angry refers to pasta and not to whom taste it.

In such a simple recipe, the freshness or at least the high quality of the few ingredients is an essential element for the success of the dish, so the advice is to use fresh tomatoes or pureed high quality.

Penne all'arrabbiata at the cinema even before the funny comedy with Verdone and Pozzetto were mentioned in the film “Roma” by Federico Fellini and in the controversial “La grande buffata” by Marco Ferreri.

A curiosity that anyone can verify simply by searching Google for pasta all'arrabbiata is the actual international popularity now acquired by the arrabbiata sauce, testified by the fact that among the most frequent related searches Google proposes (probably only if you often search in English) "how to pronounce Arrabbiata" that is "how to pronounce angry" and on youtube there are short videos aimed at English-speaking people explaining the correct Italian pronunciation of angry.

Nutrition valueswings of pasta all'arrabbiata

As for the diet, the calories all come from the carbohydrates of the pasta, the sauce from the caloric point of view is extremely light, a dish of penne all'arrabbiata (on average about 200gr ) provides just over 300 calories, a not too caloric first course. Furthermore, from a dietary perspective, there is the advantage that the chili pepper gives a sense of satiety.

Finally the type of pasta, we talked throughout the article about pasta all'arrabbiata and of course everyone is free to use it with the type of pasta they prefer but in reality we should have talked of penne all'arrabbiata because the sauce all'arrabbiata is definitely linked to this cut of pasta, especially the rigate ones.


Data sheet

Carboidrati di cui zuccheri
Valore energetico (calorie)
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