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Pennette Rigate Arrabbiata, a traditional Italian recipe, is of Italy's "cibo povero" or peasant food origins and as such consists of very simple ingredients: the pasta, traditionally a Penne, garlic, peeled red pepper and parsley with a little pecorino romano. The spice in this dish comes from the Calabrian chili, a versatile smoky pepper from southern Italy which packs the perfect amount of heat.

Best served with Ruffino Modus Toscana IGT

Taste profile: A rich, layered red with lots of plum, chocolate and walnut character. It's full-bodied with chewy yet soft tannins. Flavorful finish.

Ingredients 5 Number of Servings

1 box Barilla Pennette Rigate, Penne Rigate, or Penne Lisce


3 cloves garlic, sliced thin


Calabrian red pepper flakes, to taste


4 tbsp extra virgin olive oil, divided


128 oz crushed tomato canned


sea salt, to taste


1 tbsp Italian parsley, chopped


½ cup grated romano [optional]

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  • Place a pot of water to boil, cook Barilla Pennette Rigate pasta according to package directions.
  • Infuse garlic with red pepper flakes and olive oil over medium heat for a couple of minutes. Add crushed tomatoes, 1 cup of water, and sea salt. Simmer for 15 minutes.
  • Drain pasta and toss with sauce. Finish with parsley and cheese [optional].
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