Batali's Simple Penne All'Arrabbiata

Total Time
Prep 5 mins
Cook 30 mins

Entered for safekeeping, from NY Times Magazine food and drink issue, October 20, 2013. Mario Batali wrote that this is one of his favorite late night dishes; it came from his cookbook, "Molto Gusto".

Ingredients Nutrition


  1. Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
  2. Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat. Add the tomato paste and pepper flakes. Reduce the heat to low and stir just until fragrant, about 4 minutes.
  3. Stir in the tomatoes, and remove from the heat.
  4. Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
  5. Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated.
  6. Season with salt if necessary, then add 4 tablespoons olive oil, tossing well.
  7. Serve immediately, with freshly grated Parmigiano-Reggiano cheese on the side.


Most Helpful

So delicious and perfect for a Lenten meal! I doubled this recipe, using one full can of Cento tomato paste, and Cento San Marzano tomatoes. I typically use the best tomatoes I can find when preparing a dish such as this which features tomato. I did decrease the olive oil by 1/4, and also used 2 t. of red pepper flake and passed it at the table for those that wanted to spice it up. I loved the fresh tomato flavor of this sauce and will definitely make it again!

Cook4_6 March 14, 2014

This is a great pantry supper to put together with things that are always in my cupboard. Good eating.

evelyn/athens September 13, 2014

Thank you for sharing this awesome recipe kate. It was quick and very easy, using ingredients that I always have on hand, but best of all it tasted great and the picky dh loved it. Made for Culinary Quest 2014 for the Suitcase Gourmets.

Baby Kato August 28, 2014

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