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Penne Rigate Arrabbiata Style

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 350g penne rigate

  • 600g fresh ripe tomatoes

  • 2 cloves of garlic

  • Chopped parsley

  • 2 hot chillies

  • 4 tbsp extra virgin olive oil


Step 1

Wash the tomatoes and cut them into cubes. Peel and chop the cloves of garlic, and wash and chop the parsley.

Step 2

Heat a pan with the olive oil. Sauté the chopped garlic gently for a few seconds, then add the crushed chili and the chopped parsley.

Step 3

Let the aroma enhance for a few seconds and add the tomatoes.

Step 4

Boil the penne rigate in plenty of boiling water. We recommend using 1 litre of water for every 100g of pasta.

Step 5

Drain the pasta al dente and toss in the pan with the tomato sauce.

Step 6

Sprinkle with some more chopped parsley and serve.


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