Penne Arrabiata

READY IN: 40mins
Recipe by Galleyman

A great smooth pasta dish with a kick. Arrabiata means angry in Italian. By pushing the sauce through a mesh strainer or moulie makes the sauce like one you would find at an expensive Italian restaurant.

Top Review by Chef Dudo

Quick, easy, tasty, spicy. What more does one want? We had a great dinner and this will be made often.
Thanks for posting.
Made for P-A-R-T-Y, December 2011.

Ingredients Nutrition


  1. Put oil in a heavy saucepan over medium heat.
  2. Add garlic cook for 5 minutes until beginning to turn golden, careful not to burn.
  3. Turn down to medium low.
  4. Add chili and stir.
  5. Add Tomatoes and sauce and stir.
  6. Put a plenty of salted water on to boil in a big saucepan.
  7. Cook sauce for about 20 minutes stirring occasionally.
  8. Cook penne until al dente.
  9. Strain pasta.
  10. Push sauce through moulie or meshed strainer into saucepan with the back of a spoon getting as much through as you can.
  11. Heat and add 1/2 cup of pecorino cheese.
  12. Taste for seasoning.
  13. Add cooked penne and toss.
  14. Serve hot with extra pecorino cheese at the table.

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