Of which 7.8 g sugars and 1.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Tomato, garlic, adjustable heat
Allergens gluten
Penne all'arrabbiata
Tomato and chili
Penne rigate coated in a red sauce with garlic and chili. Arrabbiata belongs to Roman cooking, and heat is its signature. This version lets you control the intensity without losing the dish's character; how hot the chili is matters more than how big it is.
Ingredients
- 180 g (6½ oz) dried penne rigate
- 400 g (14 oz) peeled tomatoes with their juice
- 20 g (¾ oz) olive oil
- 8 g garlic, peeled
- 0.7 g dried chili flakes
- 6 g fresh parsley
- water and coarse salt for cooking the pasta, as needed
- 1 g salt — for the sauce
Method
- Crush the tomatoes with a fork into small pieces. Keep the juice from the can; it helps the sauce start cooking without scorching.
- Finely chop the garlic, and the parsley separately. Wash your hands after handling chili and avoid touching your eyes.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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