Penne all’Arrabbiata Vaticana

Background

Born from the fiery spirit of Roman trattorie not far from the Vatican’s cobbled lanes, this version keeps the soul of the classic while leaning on a restrained, elegant heat and a silky, balanced sauce. It celebrates a minimalist pantry: fragrant garlic, lively red pepper flakes, bright canned whole tomatoes, and glossy extra-virgin olive oil, finished with herbs and a salty-tangy snowfall of pecorino romano.

Ingredients

• 12 oz penne
• 3 tbsp extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 tsp red pepper flakes, to taste
• 1 can (28 oz) canned whole tomatoes, crushed by hand
• 1 tbsp tomato paste (optional, for depth)
• 2 tbsp finely chopped parsley
• 6–8 fresh basil leaves, torn
• 1/2 cup finely grated pecorino romano, plus more for serving
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Preparation

1. Mise en place: Slice the garlic, measure the red pepper flakes, crush the canned whole tomatoes, grate the pecorino romano, and chop the parsley and tear the basil. Keep salt and black pepper nearby.
2. Start the sauce base: Warm the extra-virgin olive oil in a wide pan over gentle heat, add the garlic and the red pepper flakes, and stir until aromatic and lightly sizzling without browning.
3. Build body: Add the crushed canned whole tomatoes and a small squeeze of tomato paste if using; season with a pinch of salt and a twist of black pepper. Simmer gently, stirring occasionally, until the sauce is glossy and slightly thickened.
4. Cook the pasta: Bring a large pot of well-seasoned boiling water to a rolling boil, season generously with salt, then add the penne and cook until al dente. Reserve a small cup of the starchy cooking water.
5. Marry pasta and sauce: Transfer the penne to the pan with the sauce, add a splash of the reserved starchy water, and toss vigorously until the sauce clings. If needed, enrich the sheen with a drizzle of extra-virgin olive oil.
6. Finish: Off the heat, fold in the parsley and basil, and sprinkle in part of the pecorino romano. Taste and adjust with salt and black pepper as needed.

Serving and Enjoyment

Twirl the glossy penne into warm bowls, top with more freshly grated pecorino romano, a leaf or two of torn basil, and, if you crave extra fire, a pinch of red pepper flakes. A final thread of extra-virgin olive oil adds perfume. Enjoy with crusty bread and a crisp white or light red; the sauce’s gentle heat and herbal lift invite leisurely bites and good company.