A Guide to Authentic Pasta All’Arrabbiata — Turn Up The Heat With Carluccio’s

A Vegetarian Pasta Sauce That Packs a Punch

In the world of Italian sauces, none delivers a kick quite as satisfying as Sugo all’Arrabbiata.

Hailing from the Lazio region, particularly Rome, this sauce is known for its intense flavour and bold spice. The name itself translates to "angry sauce," thanks to the generous helping of chili pepper (peperoncino) that gives it its fiery temper.

Simple, rustic, and incredibly flavourful, Arrabbiata is a testament to the fact that the most authentic Italian food relies on just a few high-quality ingredients. Here is our guide and recipe for mastering this Roman classic.

The Soul of the Sauce: Ingredients

This is a sauce where quality is non-negotiable. Because there are so few ingredients, each one must be the best you can find.

• Peeled Plum Tomatoes (800g / 2 cans): Use whole San Marzano DOP tomatoes for the best sweetness and acidity.

• Garlic (4 cloves): Freshly crushed or finely sliced. Do not burn!

• Dried Peperoncino (Chili Flakes, 1 tsp or to taste): Use high-quality flakes; you can substitute a small fresh chili, finely sliced.

• Extra Virgin Olive Oil (4 Tbsp): Use a good, fruity oil for frying the garlic and chili.

• Fresh Parsley (1/4 cup): Chopped, for finishing and brightness.

• Salt & Freshly Ground Black Pepper: To taste.

• Penne Pasta (400g): The ridges of Penne are perfect for trapping this sauce.

Method: How to Make Arrabbiata (The Right Way)

1. The Aromatic Foundation (The Soffritto)

In a heavy-bottomed pan, add the olive oil over medium-low heat. Add the sliced or crushed garlic and the chili flakes (peperoncino).

Crucial Step: Cook the garlic and chili very gently for 2-3 minutes. The oil should infuse with the chili and garlic flavours without the garlic turning brown or burning, which would make the sauce bitter.

2. The Tomato Base

Increase the heat slightly. Add the canned tomatoes to the oil mixture. Use your hands to crush the whole tomatoes as you add them to the pan (or crush them in the bowl first).

Season with salt and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook, uncovered, for about 20-25 minutes, stirring occasionally. The sauce should reduce slightly and thicken, becoming rich and deeply flavoured.

3. Cook the Pasta

While the sauce simmers, bring a large pot of water to a rolling boil and salt it heavily (like the sea!). Add the penne and cook until perfectly al dente (check the package instructions, aiming for 1-2 minutes less than the time listed).

4. Combine and Finish

Before draining the pasta, reserve about half a cup of the starchy pasta water.

Drain the penne and immediately transfer it to the pan with the Arrabbiata sauce. Toss the pasta vigorously for 1-2 minutes over medium heat. Add a splash of the reserved pasta water if the sauce looks too thick; this helps the sauce emulsify and cling perfectly to the penne.

Remove from the heat, stir in the fresh chopped parsley, and serve immediately.

Carluccio's Tip: Traditionally, Parmesan is not added to Arrabbiata because the cheese can dampen the chili's heat. However, if you enjoy cheese, a small grating of Pecorino Romano can add a wonderful sharp saltiness!

Italian Kitchen Convenience

No time to craft your own angry sauce? Bring the heat of Rome to your dinner table in minutes with Carluccio's own expertly crafted Arrabbiata Sauce. We use slow-simmered, sun-ripened tomatoes, the finest olive oil, and just the right amount of peperoncino to deliver that authentic, fiery kick. Simply warm and toss with your favourite pasta—it’s the taste of Italy, ready when you are.