Rome & Lazio
Penne all'arrabbiata
Penne all'arrabbiata, 7 ways
An 'angry' sauce of nothing but garlic, chili, and tomato. Its date of origin has several competing accounts (a claim that the cook Giovanni Cortellessa was serving it as a spaghetti dish in a Rome restaurant in the early 1900s; its inclusion in Ada Boni's 'Il talismano della felicità', which the Italian Wikipedia dates to the 1927 edition and RomaToday to 1929; and its appearance in 'Il cucchiaio d'argento' in 1950, cited alongside the others). Schools split over fresh versus dried chili, whether the garlic is left whole or chopped, and whether cheese is added at all.
GialloZafferanoVincenzo's PlatePasta GrammarSerious Eats (Daniel Gritzer)RyujiTsutomu OchiaiMax Mariola
Official videos by Tomomi Ogura
A representative video and official arrangements with different ingredients or pasta. Check the original videos for the method.
Italian Chef Cooks Arrabiata with Octopus He Caught Himself (Plus a Staff Sashimi Meal) [Regalo O
Watch the official video on YouTube ↗An Italian Chef Teaches You How to Make Surprisingly Delicious "Kimchi Spaghetti Arrabbiata" [Pro
Watch the official video on YouTube ↗An Italian chef shares his life-changing recipe: "Penne Arrabbiata with Pork Offal" [Italian Prof
Watch the official video on YouTube ↗An Italian chef teaches "Penne Arrabbiata" [Italian Professional Training Course vol.177]
Watch the official video on YouTube ↗Corn Arrabbiata
Watch the official video on YouTube ↗Cook this pasta on video
Watch the creators’ original videos for the method and finish.
Fabio旨辛トマトパスタ！基本の【アラビアータ】永久保存版｜ローマの伝統パスタ🇮🇹Watch on YouTube ↗
Tomomi Oguraミシュラン1つ星イタリアン店の「スパゲティ・アラビアータ」【#イタリアンプロ養成講座 vol.1】Watch on YouTube ↗
Choose from the cooks’ recipes
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GialloZafferanoItaly's largest recipe media outlet (founded 2006, now under Mondadori) Source verified
Whole garlic clove, just three ingredients, the classic formula
- Adds one garlic clove whole, unpressed, just to infuse flavor, and always removes it before finishing
- Uses 3 small dried chili peppers, crushed rather than buying flakes
- Base ingredients are just tomato, garlic, chili, and parsley; cheese is only an optional Tips suggestion
- Sauce simmers covered for 12 minutes, reducing liquid before combining with the pasta
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In the chef’s words
- Deep-red color and those bold, spicy aromas make Penne all'arrabbiata stand out right away—definitely a family favorite for anyone who loves a little excitement with their pasta night. source
References: [1]
Vincenzo's PlateItalian-born, Sydney-based YouTube channel Source verified
Sautés garlic without browning it by adding water, parsley in two stages
- Sautés crushed garlic with a little added water, not just oil, to prevent it from burning
- Boiling water measured explicitly in the recipe as 5L with 1 tbsp rock salt
- Uses parsley in two stages: mixed into the simmering sauce and again as a garnish
- Explicitly states Pecorino is an optional finish, "if desired"
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In the chef’s words
- The name of this dish translates to "angry", to further emphasize the spicy flavor profile. source
References: [1]
Pasta GrammarA husband-and-wife channel: Eva, from Calabria, Italy, and Harper, from the US Source verified
Fresh chili, Calabrian recommended, a cheese-free purist's version
- Uses fresh, not dried, chilies, with fresh Calabrian chilies as the ideal and Thai chilies as a substitute
- Garlic is added whole, unpressed, and always removed before finishing
- Pasta is drained 2-3 minutes early and finished cooking in the sauce
- No cheese in the ingredient list; the only topping is optional chopped parsley
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In the chef’s words
- When we don't have fresh Calabrian peppers on hand, we find that Thai peppers work well for adding neutral heat to the sauce. source
References: [1]
Source is a recipe page (no video)
Serious Eats (Daniel Gritzer)US food media outlet; recipe by Editorial Director Daniel Gritzer Source verified
A quick version using a small pot's concentrated pasta water and Parmigiano
- Deliberately cooks the pasta in a smaller pot to produce more starch-concentrated pasta water
- Chili is standard crushed red pepper flakes, added "to the edge of your tolerance" (a note allows substituting fresh red chili)
- No instruction to remove the garlic; the crushed clove stays in through the finish
- Uses Parmesan rather than Pecorino, and adds finishing olive oil
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In the chef’s words
- That's really the main thing to know about arrabbiata, because otherwise it's a dead-simple sauce—tomato sauce, made spicy enough to deserve its "angry" name. source
References: [1]
RyujiRecipe developer Partly unverified
Soaks chili in water to extract flavor, a home-style version with bacon and onion
- Chops the chili with seeds and pre-soaks it in water for 20 minutes to draw out maximum heat and flavor
- Uses the chili soaking water, rather than discarding it, in the simmered sauce
- A home-style twist adding bacon, onion, and consommé, none of which are traditional
- Builds savoriness with consommé instead of cheese
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In the chef’s words
- If you want to make a truly spicy, delicious arrabbiata, you have to try this. An arrabbiata that makes the most of the chili's flavor. source
Source is a recipe page (no video)
Tsutomu OchiaiOwner-chef of La Bettola da Ochiai in Ginza, Tokyo; honorary chairman of the Associazione Italiana Cucina Italiana in Japan Source verified
Judges garlic doneness by how easily a toothpick passes through, a technique-focused approach built on heat control
- Cuts the garlic crosswise into 4, removes the core, and cooks it low and slow submerged in oil until "a toothpick passes through cleanly"
- Seeds the chili before adding it, infusing its aroma for just 15-20 seconds
- Reduces the tomato to about two-thirds volume, evaporating liquid for body before tossing
- Uses Italian parsley in two stages: a pinch in the oil and the rest as a garnish
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In the chef’s words
- With the whole garlic submerged in olive oil, cook it without burning. It's done once a toothpick passes through cleanly. source
References: [1]
High heat that splatters oil and caramelizes the tomato's sugar, a mother's recipe
- States that the only trick is sautéing ripe tomatoes over heat strong enough to splatter oil, caramelizing the sugar
- Uses penne lisce, a smooth, unridged pasta shape
- Mixes red and yellow ripe tomatoes
- Mentions a trick for keeping fresh chili year-round (detail is in the video itself, not in the description)
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In the chef’s words
- Pasta all'arrabbiata as I remember it, as my mother makes it. A bit oily. Good garlic, quality peeled tomatoes... So much that the oil splatters enough to make you want to shut yourself away..! Only then does the tomato's sugar caramelize! source
References: [1]
Compared on 11 axes
Figures are transcribed as written in each video or recipe page
| AXIS | GialloZafferano | Vincenzo's Plate | Pasta Grammar | Serious Eats (Daniel Gritzer) | Ryuji | Tsutomu Ochiai | Max Mariola |
|---|---|---|---|---|---|---|---|
| Pasta, amount, and cooking | 0.75lb (320g) penne rigate, serves 4 | 300g penne, cooked per package time in 5L water with 1 tbsp rock salt | 12oz (340g) penne rigate, drained 2-3 minutes before package time | 1lb (450g) penne, drained about 1 minute early. Listed as both Servings 6 servings / Yield Serves 4 | 100g penne (serves 1), tossed with sauce 1 minute before the 9-minute package time | 160g penne (serves 2), drained 30 seconds before package time | About 250g penne lisce (smooth, unridged, @pastaliguori), serves 2 |
| Salt in the cooking water | Water salted "to taste" only, no amount given | 1 tbsp rock salt (in 5L of water) | Boiling water generously salted | Kosher salt (amount to taste) | 1 tsp salt in the boiling water, plus a pinch of salt to finish | Boiling water salted 1.5-2% (15-20g salt per liter of water) | Not stated in the source |
| Type and prep of tomato | 0.75lb (380g) drained whole tomatoes, crushed with a fork in a bowl | 2 cans peeled tomatoes, crushed by hand or with a potato masher | 14oz (400g) can whole tomatoes, crushed with a fork | 28oz (794g) can whole tomatoes, crushed by hand | Half a can of whole tomatoes | 340g canned tomatoes, hand-crushed, removing any hard core | 500g can ripe tomatoes (red and yellow mixed, @icontadini). Cooked over heat strong enough to splatter oil, caramelizing the sugar (the term for the heat level is not given in the source) |
| Amount of olive oil | A small amount of extra-virgin olive oil (no quantity given) | Plenty of extra-virgin olive oil (no quantity given) | 3 tbsp extra-virgin olive oil | 3 tbsp extra-virgin olive oil, more optional at the finish | 1 tbsp olive oil for sautéing + 2 tsp for finishing | 2 1/2 tbsp extra-virgin olive oil | Not given (only described as "a bit oily" / un po' unta) |
| Handling of garlic (shape and timing) | One whole garlic clove, added whole and removed before finishing | 3 cloves crushed, sautéed with a little added water to prevent burning | One whole garlic clove, added whole and removed before finishing | 1 garlic clove crushed and left in, sautéed without removing | 2 cloves, coarsely chopped | 3 cloves cut crosswise into 4 with the core removed, cooked slowly submerged in oil until a toothpick passes through cleanly | Only "good garlic" (aglio buono) mentioned; amount and cut not given |
| Chili (type, amount, prep) | 3 small dried chili peppers, crushed | Chili to taste, finely chopped; remove seeds for less heat | 2 fresh chilies, minced (Calabrian ideal, Thai chilies as a substitute) | Crushed red pepper flakes "to the edge of your tolerance" (note allows substituting minced fresh red chili) | 3 dried red chilies, chopped with seeds and pre-soaked in water for 20 minutes to draw out heat and flavor; the soaking water is used in the sauce rather than discarded | 2 red chilies halved and seeded before adding, tossed for just 15-20 seconds | The ingredient list reads "Peperoncino fresco cono secco," which doesn't distinguish fresh from dried. The description says the video covers a tip for keeping fresh chili year-round |
| Time the sauce is reduced | Covered, about 12 minutes (no heat level given) | 5 minutes after adding crushed tomatoes, then continues simmering after further mashing (no heat level given) | Kept simmering over medium-low heat the whole time the pasta cooks | Just a light simmer, briefly | Simmered with the chili soaking water added | Strong medium then medium heat, swirling the pan, reduced to about two-thirds volume | Not stated in the source |
| Final toss and use of pasta water | Cooked penne added straight to the sauce, tossed for about 1 minute with pasta water if needed | A mug's worth of pasta water is reserved, and a few spoonfuls are tossed thoroughly with the pasta | Pasta finished to al dente in the sauce with added pasta water | Deliberately uses a small pot for concentrated pasta water, added 1/4 cup at a time while boiling vigorously to finish | Penne tossed directly into the sauce 1 minute before it finishes boiling | No pasta water used; drained penne tossed directly into the sauce | Not stated in the source |
| Whether cheese is used | None in the base ingredients; Tips section suggests Pecorino Romano on each plate | Pecorino Romano optional at the finish (not required) | Not listed in the ingredients | 2oz (60g) finely grated Parmesan, added off the heat | None (1 tsp consommé used instead for Western-style umami) | None | Not stated in the source |
| Finish (parsley, finishing oil) | Chopped parsley only; no extra oil, cheese is only an optional Tips suggestion | Garnished with chopped parsley and Pecorino | Chopped parsley (optional) to garnish | Parsley and optional finishing olive oil, served with extra cheese on the side | Seasoned with salt and olive oil, finished with dried parsley to taste | Italian parsley used in two stages: for aroma and as a garnish | Plenty of fresh parsley used (amount not given) |
| Time required | 15 min prep, 25 min cook (serves 4) | Not stated in the source (no total time given in the text or recipe card) | 20-30 min cook time, serves 3-4 | 5 min prep, 20 min cook, 25 min total | 45 minutes total (per the TubeRecipe transcript; not stated on the chef's own site) | 15 minutes cook time (as stated in the source) | Not stated in the source |
| Source check | Source verified | Source verified | Source verified | Source verified | Partly unverified | Source verified | Partly unverified |
GialloZafferano Whole garlic clove, just three ingredients, the classic formula
- Pasta, amount, and cooking
- 0.75lb (320g) penne rigate, serves 4
- Salt in the cooking water
- Water salted "to taste" only, no amount given
- Type and prep of tomato
- 0.75lb (380g) drained whole tomatoes, crushed with a fork in a bowl
- Amount of olive oil
- A small amount of extra-virgin olive oil (no quantity given)
- Handling of garlic (shape and timing)
- One whole garlic clove, added whole and removed before finishing
- Chili (type, amount, prep)
- 3 small dried chili peppers, crushed
- Time the sauce is reduced
- Covered, about 12 minutes (no heat level given)
- Final toss and use of pasta water
- Cooked penne added straight to the sauce, tossed for about 1 minute with pasta water if needed
- Whether cheese is used
- None in the base ingredients; Tips section suggests Pecorino Romano on each plate
- Finish (parsley, finishing oil)
- Chopped parsley only; no extra oil, cheese is only an optional Tips suggestion
- Time required
- 15 min prep, 25 min cook (serves 4)
- Source
- Source verified
Vincenzo's Plate Sautés garlic without browning it by adding water, parsley in two stages
- Pasta, amount, and cooking
- 300g penne, cooked per package time in 5L water with 1 tbsp rock salt
- Salt in the cooking water
- 1 tbsp rock salt (in 5L of water)
- Type and prep of tomato
- 2 cans peeled tomatoes, crushed by hand or with a potato masher
- Amount of olive oil
- Plenty of extra-virgin olive oil (no quantity given)
- Handling of garlic (shape and timing)
- 3 cloves crushed, sautéed with a little added water to prevent burning
- Chili (type, amount, prep)
- Chili to taste, finely chopped; remove seeds for less heat
- Time the sauce is reduced
- 5 minutes after adding crushed tomatoes, then continues simmering after further mashing (no heat level given)
- Final toss and use of pasta water
- A mug's worth of pasta water is reserved, and a few spoonfuls are tossed thoroughly with the pasta
- Whether cheese is used
- Pecorino Romano optional at the finish (not required)
- Finish (parsley, finishing oil)
- Garnished with chopped parsley and Pecorino
- Time required
- Not stated in the source (no total time given in the text or recipe card)
- Source
- Source verified
Pasta Grammar Fresh chili, Calabrian recommended, a cheese-free purist's version
- Pasta, amount, and cooking
- 12oz (340g) penne rigate, drained 2-3 minutes before package time
- Salt in the cooking water
- Boiling water generously salted
- Type and prep of tomato
- 14oz (400g) can whole tomatoes, crushed with a fork
- Amount of olive oil
- 3 tbsp extra-virgin olive oil
- Handling of garlic (shape and timing)
- One whole garlic clove, added whole and removed before finishing
- Chili (type, amount, prep)
- 2 fresh chilies, minced (Calabrian ideal, Thai chilies as a substitute)
- Time the sauce is reduced
- Kept simmering over medium-low heat the whole time the pasta cooks
- Final toss and use of pasta water
- Pasta finished to al dente in the sauce with added pasta water
- Whether cheese is used
- Not listed in the ingredients
- Finish (parsley, finishing oil)
- Chopped parsley (optional) to garnish
- Time required
- 20-30 min cook time, serves 3-4
- Source
- Source verified
Serious Eats (Daniel Gritzer) A quick version using a small pot's concentrated pasta water and Parmigiano
- Pasta, amount, and cooking
- 1lb (450g) penne, drained about 1 minute early. Listed as both Servings 6 servings / Yield Serves 4
- Salt in the cooking water
- Kosher salt (amount to taste)
- Type and prep of tomato
- 28oz (794g) can whole tomatoes, crushed by hand
- Amount of olive oil
- 3 tbsp extra-virgin olive oil, more optional at the finish
- Handling of garlic (shape and timing)
- 1 garlic clove crushed and left in, sautéed without removing
- Chili (type, amount, prep)
- Crushed red pepper flakes "to the edge of your tolerance" (note allows substituting minced fresh red chili)
- Time the sauce is reduced
- Just a light simmer, briefly
- Final toss and use of pasta water
- Deliberately uses a small pot for concentrated pasta water, added 1/4 cup at a time while boiling vigorously to finish
- Whether cheese is used
- 2oz (60g) finely grated Parmesan, added off the heat
- Finish (parsley, finishing oil)
- Parsley and optional finishing olive oil, served with extra cheese on the side
- Time required
- 5 min prep, 20 min cook, 25 min total
- Source
- Source verified
Ryuji Soaks chili in water to extract flavor, a home-style version with bacon and onion
- Pasta, amount, and cooking
- 100g penne (serves 1), tossed with sauce 1 minute before the 9-minute package time
- Salt in the cooking water
- 1 tsp salt in the boiling water, plus a pinch of salt to finish
- Type and prep of tomato
- Half a can of whole tomatoes
- Amount of olive oil
- 1 tbsp olive oil for sautéing + 2 tsp for finishing
- Handling of garlic (shape and timing)
- 2 cloves, coarsely chopped
- Chili (type, amount, prep)
- 3 dried red chilies, chopped with seeds and pre-soaked in water for 20 minutes to draw out heat and flavor; the soaking water is used in the sauce rather than discarded
- Time the sauce is reduced
- Simmered with the chili soaking water added
- Final toss and use of pasta water
- Penne tossed directly into the sauce 1 minute before it finishes boiling
- Whether cheese is used
- None (1 tsp consommé used instead for Western-style umami)
- Finish (parsley, finishing oil)
- Seasoned with salt and olive oil, finished with dried parsley to taste
- Time required
- 45 minutes total (per the TubeRecipe transcript; not stated on the chef's own site)
- Source
- Partly unverified
Tsutomu Ochiai Judges garlic doneness by how easily a toothpick passes through, a technique-focused approach built on heat control
- Pasta, amount, and cooking
- 160g penne (serves 2), drained 30 seconds before package time
- Salt in the cooking water
- Boiling water salted 1.5-2% (15-20g salt per liter of water)
- Type and prep of tomato
- 340g canned tomatoes, hand-crushed, removing any hard core
- Amount of olive oil
- 2 1/2 tbsp extra-virgin olive oil
- Handling of garlic (shape and timing)
- 3 cloves cut crosswise into 4 with the core removed, cooked slowly submerged in oil until a toothpick passes through cleanly
- Chili (type, amount, prep)
- 2 red chilies halved and seeded before adding, tossed for just 15-20 seconds
- Time the sauce is reduced
- Strong medium then medium heat, swirling the pan, reduced to about two-thirds volume
- Final toss and use of pasta water
- No pasta water used; drained penne tossed directly into the sauce
- Whether cheese is used
- None
- Finish (parsley, finishing oil)
- Italian parsley used in two stages: for aroma and as a garnish
- Time required
- 15 minutes cook time (as stated in the source)
- Source
- Source verified
Max Mariola High heat that splatters oil and caramelizes the tomato's sugar, a mother's recipe
- Pasta, amount, and cooking
- About 250g penne lisce (smooth, unridged, @pastaliguori), serves 2
- Salt in the cooking water
- Not stated in the source
- Type and prep of tomato
- 500g can ripe tomatoes (red and yellow mixed, @icontadini). Cooked over heat strong enough to splatter oil, caramelizing the sugar (the term for the heat level is not given in the source)
- Amount of olive oil
- Not given (only described as "a bit oily" / un po' unta)
- Handling of garlic (shape and timing)
- Only "good garlic" (aglio buono) mentioned; amount and cut not given
- Chili (type, amount, prep)
- The ingredient list reads "Peperoncino fresco cono secco," which doesn't distinguish fresh from dried. The description says the video covers a tip for keeping fresh chili year-round
- Time the sauce is reduced
- Not stated in the source
- Final toss and use of pasta water
- Not stated in the source
- Whether cheese is used
- Not stated in the source
- Finish (parsley, finishing oil)
- Plenty of fresh parsley used (amount not given)
- Time required
- Not stated in the source
- Source
- Partly unverified
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1 
Pasta & boiling Brand, thickness, salt, water volume, cooking time
Pasta & boiling Brand, thickness, salt, water volume, cooking time 2 Base Fat and the main ingredient: rendering, infusing
3 
Sauce & emulsion Where you toss, heat level, how much pasta water
Sauce & emulsion Where you toss, heat level, how much pasta water 4 
Finish Cheese, pepper, finishing oil, plating
Finish Cheese, pepper, finishing oil, plating The map of schools: where the heat is managed
For Penne all'arrabbiata, the fork in the road is how you emulsify and heat
Toss over direct heat
The pan stays on the flame and your hands manage the temperature. Fast, but it takes feel.
Indirect heat
Bain-marie, steam, double boiler or a hand blender. Repeatable, at the cost of one extra step.
- No styles here
Off the heat
Emulsify after killing the flame, or in a bowl with only the pasta’s residual heat. Hard to get wrong.
- No styles here
What to serve after this
In an Italian meal the primo (pasta) is followed by a secondo (main course)
Pesce all'acqua pazza
Pesce all'acqua pazza
A whole white fish briefly simmered with garlic, cherry tomatoes, and water — a fisherman's dish from the coast of southern Italy. It's said to have started aboard boats with no refrigeration, where fishermen poached the day's catch in seawater instead of salt. Recreated on land by mixing seawater and fresh water, the result tends to come out too salty, which is why the name is explained through the Neapolitan phrase for too much salt, "te fa ascì pazz" ("it drives you crazy") — giving the dish its name, "crazy water". It spread to restaurants across the country in the 1950s-60s after the actor Totò became known for ordering it.
Pairs with: Spaghetti alla puttanesca / Pasta al Limone / Spaghetti allo scoglio
Ponza, one of the places credited with inventing the dish, sits in Lazio. Placing this same-region primo of garlic and chili before the fish secondo avoids repeating ingredients while staying light going in.
Polpette al sugo
Polpette al sugo
A Neapolitan home-style dish of meatballs made from mixed ground beef and pork, hiding pine nuts and raisins inside, dusted with flour, fried, and then simmered in tomato sauce. Tucking pine nuts and raisins into the center is the distinctive Neapolitan touch, and the sauce the meat is simmered in is also used to dress pasta.
Pairs with: Ragù napoletano / La Genovese napoletana / Spaghetti alla puttanesca
Placing a light, chile-spiked tomato sauce as the primo first lets the weight rise step by step into the rich fried meatball secondo.
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