Ah, penne all’Arrabbiata! OK, let’s get this out of the way: It’s pronounced “Pen-Nay All Are Ah-B’Yah Tah.” Got that? More or less? Good enough for us, because no matter how you pronounce it, or even how you spell it (yes, you can call it penne all Arrabbiata if you wish), this Arrabbiata sauce pasta dish is one you’re going to love.
Savory, hearty and filling, this is a meaty pasta meal with a kick that will leave you full until breakfast and that you’ll want to make again and again. It’s a traditional Italian dish that welcomes your own spin and that pairs well with all sorts of sides. Now, let’s get cooking so you can eat (mangia)!
Penne all’Arrabbiata Ingredients
- Penne pasta: Get one pound of uncooked penne pasta; you’ll cook it according to the instructions on the package.
- Olive oil: Be generous with the olive oil for this recipe; it is both used as a cooking medium and to add flavor to the dish.
- Ground beef: We recommend a pound of 90% lean ground beef, but an 80/20 blend is fine if that’s what you have on hand.
- Onion: Use a half cup of finely chopped onion. A yellow onion or a white onion both work well for this recipe.
- Garlic cloves: The recipe calls for three minced garlic cloves; frozen garlic cubes bought from the store are just fine.
- Crushed red pepper flakes: You can go heavy on the red pepper flakes for some serious spice or you can dial things back as needed.
- Tomato paste: Tomato paste is potent stuff, flavor-wise, so measure the tablespoons with care.
- Crushed tomatoes: Use one 28-ounce can or two 14-ounce cans of crushed tomatoes; either way, add the liquid with the tomatoes.
- Sugar: The sugar helps other ingredients to shine, acting much the same way as the salt you’ll also be adding.
- Parmesan cheese: Freshly-grated Parm is the best, if you have it.
- Chopped fresh parsley: The parsley is optional, but highly recommended for color and brightness.
Directions
Step 1: Cook the pasta and reserve some water
Cook the pasta according to package’s directions, and reserve a cup of the pasta water when done. Drain the remaining pasta water and set the pasta aside.
Step 2: Cook the beef and onion, then add remaining ingredients in order
In a large skillet, heat the oil over medium-high heat. Add the beef and onion and cook them until the meat is no longer pink, breaking it into crumbles as you go. Drain the grease from the pan and then stir in the tomato paste, garlic and red pepper flakes and cook for one minute longer. Then, stir in the crushed tomatoes, reserved pasta water, salt, sugar and pepper. Reduce the heat and simmer everything, uncovered, until sauce has thickened, which takes about 25 minutes, stirring occasionally.
Step 3: Add the pasta and cheese
Add the cooked pasta to the sauce, tossing it well to coat the noodles. Sprinkle on the Parmesan and parsley, if desired, and serve!
Penne all’Arrabbiata Variations
- Try it with ground turkey: You can follow this recipe to the letter albeit using ground turkey meat instead of ground beef and you will have a great dish that’s a bit leaner.
- Skip the red pepper: If you don’t like spicy foods, leave the red pepper flakes out entirely. Consider adding a dash of paprika if you do, as the pepper flakes do add heat and flavor.
- Use a different noodle: This sauce is perfect with penne pasta but of course it’s also a treat with so many other noodle types.
How to Store Penne all’Arrabbiata
If you have leftover penne all’Arrabbiata, store it in an airtight container in the fridge for up to three days. It’s a surprisingly tasty dish to eat cold, or you can reheat it in a pan with a healthy dose of olive oil added.
Can you freeze penne all’Arrabbiata?
From a food safety standpoint, you can freeze leftovers for two to three months, but the texture of the pasta will not be ideal, so it’s best eaten fresh or kept in the fridge for just a few days.
Penne all’Arrabbiata Tips
Can I cook the pasta simultaneously with the sauce?
Absolutely, and in fact you should—the pasta cooking is only a separate step for clarity. If you begin to boil the water right as you start the sauce, the pasta’s timing will likely be in lock step with the sauce, too.
How do I keep the pasta from drying out and getting gummy?
After you drain the pasta, toss it in a bowl with a tablespoon of olive oil, making sure the noodles all get at least a light coating. This will prevent it from getting stuck together and getting that gummy texture.
What should I serve with penne all’Arrabbiata?
As this is a heavy, meaty dish, the ideal pairing is a light, crisp salad, like a classic house salad or a wedge.
