Italian inspired cuisine
Penne all'Arrabbiata
Penne all'Arrabbiata is spicy, clear and pleasantly direct in taste. A good choice for days when you need a quick pasta dish with a bit of heat.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 500 kcal
- Protein
- ≈ 15.4 g
- Carbohydrates
- ≈ 78 g
- Fat
- ≈ 12.5 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 4 cloves of garlic · ≈ 12.0 g
- 1 small onion · ≈ 100.0 g
- 3 tbsp olive oil · ≈ 40.95 g
- 1 tsp sugar · ≈ 4.0 g
- 1 handful of parsley · ≈ 10.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400g penne
- 800 g diced tomatoes
- 4 cloves of garlic
- 1 small onion
- 3 tbsp olive oil
- 1 to 2 red chilies
- 1 tsp sugar
- 1 handful of parsley
- 40g Parmesan, optional
- Salt
- pepper
Instructions
- Finely chop the onion, garlic and chilli.
- Heat olive oil in a large pan. Sauté the onion and garlic until translucent, briefly fry the chili.
- Add tomatoes and season with sugar, salt and pepper.
- Let the sauce simmer uncovered for 20 minutes.
- Meanwhile, cook the penne in salted water until al dente.
- Drain the pasta and add it directly to the sauce. Mix well.
- Serve with chopped parsley and, if desired, Parmesan cheese.
