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Penne arrabbiata

Penne arrabbiata

Total Time
30 min
10 min
20 min
Arrabbiata literally translates to "angry" in Italian. That's due to the spice that traditionally flavours this tomato-based sauce, and our version includes half a teaspoon of chilli flakes. Reduce or increase that amount depending on how much heat you and your family can handle. If you have kids who don't like much spice, keep it toned down during cooking, and serve the pasta with chilli flakes on the side so everybody can add more.


Wholemeal pasta, dry

450 g, penne variety

Tomato passata

750 g

Olive oil

3 tsp


3 clove(s), crushed

Dried chilli flakes

½ tsp

Fresh flat-leaf parsley

½ cup(s), chopped

Grated parmesan cheese

cup(s), (25g)


  1. Cook pasta in a large pot of boiling salted water, following packet instructions, or until just tender. Drain and set aside.
  2. Meanwhile, heat oil in a large deep saucepan over medium heat. Cook garlic and chilli, stirring, for 30 seconds or until fragrant. Add passata, ¼ cup parsley and ½ teaspoon salt, simmer, stirring occasionally for 20 minutes or until sauce has thickened. Add penne and toss to coat and heat through. Sprinkle with remaining parsley. Divide among 6 serving bowls and sprinkle parmesan.