Penne arrabbiata

By the GetYourMacros team · 24 September 2026

Garlic, chilli and passata cooked hard and fast: the heat comes out of the oil, not out of more chilli.

• Time 25 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens gluten

Ingredients (1 serving)

• 90 g Pasta
• 150 g Tomato passata
• 8 ml Extra virgin olive oil
• Garlic to taste
• Chili flakes to taste
• Fresh parsley to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Warm the extra virgin olive oil in a pan over low heat with the crushed garlic and the chilli flakes.
2. Let them infuse for two minutes without colouring the garlic: if it browns it turns bitter and the dish is lost.
3. Pour in the tomato passata, raise the flame and cook for ten minutes, until the sauce thickens and turns deep red.
4. Meanwhile boil the penne in salted water and drain them a minute early, keeping a ladleful of the water.
5. Finish cooking the pasta in the sauce itself for that last minute, adding cooking water so it drinks up the sauce.
6. Fish out the garlic, take the pan off the heat, stir through the chopped parsley and serve.

Tips

• The name comes from the colour the sauce takes, not from how hot it is: cook it long enough to see it darken.
• Finishing the pasta in the sauce instead of dressing it on the plate is what gives it flavour.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Turkey and zucchini quinoa bowl451 kcal · P 43 g · C 46 g · F 11 gPasta with sun-dried tomato pesto453 kcal · P 26 g · C 46 g · F 17 gPasta Salad with Basil and Cappers447 kcal · P 24 g · C 47 g · F 17 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.