Penne all’arrabbiata recipe: quick vegan pasta from pantry staples

Pasta all’arrabbiata is presented as an ideal dish for January: quick, vegan and made from ingredients you might already have in the cupboard. The name, which means "angry", is described by the writer as fitting the mood after the Christmas festivities, and a big plate of tomatoey pasta is offered as a way to lift the spirits.

The recipe lists a 5-minute prep and 25-minute cook time and calls for pantry staples: olive oil, chilli flakes, garlic, 400g tinned tomatoes or passata, 200g penne, salt, black pepper, a little red‑wine vinegar and basil or flat‑leaf parsley. The guidance notes that any pasta shape that traps chunky sauce will work.

Method highlights include warming a generous amount of oil, frying the chilli flakes to taste, then adding thinly sliced garlic until faintly golden. Add the tomatoes, salt and simmer very gently for about 15 minutes while cooking the pasta in salted water; reserve some cooking water. Stir vinegar into the thickened sauce, combine with drained pasta, add a splash of the reserved water if needed, then finish with a drizzle of olive oil and torn basil or parsley. Pecorino romano is suggested if you want cheese.

The recipe allows for make-ahead: you can prepare sauce and pasta in advance (keeping the sauce slightly looser and the pasta more al dente), store the pasta in iced water for up to an hour, then reheat the sauce and stir in the thoroughly drained pasta to heat through.

Key Topics

Culture, Penne All'arrabbiata, Felicity Cloake, Pecorino Romano, Olive Oil, Penne