Where it comes from
From Lazio, particularly Rome; it rose to fame in the 1950s–60s and is.
On the plate
Clean tomato sweetness gives way to a slow, building heat that warms the back of the throat. Glossy and garlicky, it is comfortingly simple yet leaves your lips tingling.
How it works
Infusing whole dried chilies in oil extracts capsaicin gradually for a rounded warmth rather than a harsh burn, while a short simmer concentrates the tomato into a clinging sauce.
Variations
With pecorino on top, with a splash of white wine, all'arrabbiata with spaghetti, double-chili extra-spicy version
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓20 min active
How it's made
8 steps · Show ↓- 110 min
Boil the penne in well-salted water until al dente.
- 23 min
Gently heat olive oil with sliced garlic and whole dried chilies.
- 31 min
Once fragrant, remove the chilies if you prefer milder heat.
- 41 min
Add crushed tomatoes and a pinch of salt.
- 510 min
Simmer until the sauce thickens and turns deep red.
- 61 min
Drain the penne, saving some pasta water.
- 72 min
Toss the pasta in the sauce, loosening with pasta water if needed.
- 81 min
Scatter with chopped parsley and serve hot.
