Batali's Simple Penne All'Arrabbiata

READY IN: 35mins
Recipe by KateL

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".

Top Review by Cook4_6

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!

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.

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