AI-generated photo.
Italian · Iconic, Rome · Italy
Penne arrabbiata
Also called penne all'arrabbiata
Penne arrabbiata (penne all'arrabbiata), a Rome plate from Italy.
Pai editors’ mark 5 / 5
Plan, list, and collections
Penne arrabbiata is cooked in Rome as its own plate, not as a copy of a restaurant menu. Fry garlic and chili in olive oil, simmer the tomato until it tightens, and toss the pasta through it. Penne is the usual shape. Spaghetti is the noodle this pantry weighs. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
76
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 14%
- Carbs 67%
- Fat 19%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Suits · Heart-friendly
Saturated fat, cholesterol, and sodium stay modest, with some fiber.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 14.4 g, under the 25 g mark.
Watch · Low sodium
About 603 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Suits · Vegetarian
No meat, poultry, fish, or shellfish in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Dry spaghetti297 kcal
- Olive oil44 kcal
- Parmesan29 kcal
- Canned crushed tomato26 kcal
- Garlic4 kcal
- Chili flakes4 kcal
Glycemic load
Estimated glycemic load for this count: 49. The bands come from the ingredient table.
Portion
One serving, as written, is about 405 kcal.
Allergens. Gluten, Milk, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 405 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 405 kcal | 20% |
| Protein | 14.4 g | 29% |
| Carbohydrate | 68.1 g | 25% |
| Fiber | 3.9 g | 14% |
| Total sugars | 5.8 g | 12% |
| Fat | 8.4 g | 11% |
| Saturated fat | 1.8 g | 9% |
| Cholesterol | 5 mg | 2% |
| Sodium | 603 mg | 26% |
| Potassium | 428 mg | 9% |
| Calcium | 146 mg | 11% |
| Iron | 4.7 mg | 26% |
| Magnesium | 63 mg | 15% |
| Zinc | 1.6 mg | 15% |
| Vitamin A | 48 mcg | 5% |
| Vitamin C | 12.5 mg | 14% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 1.6 mg | 11% |
| Vitamin K | 47 mcg | 39% |
| Thiamin (B1) | 0.8 mg | 63% |
| Riboflavin (B2) | 0.4 mg | 31% |
| Niacin (B3) | 10.1 mg | 63% |
| Vitamin B6 | 0.1 mg | 4% |
| Folate | 193 mcg | 48% |
| Vitamin B12 | 0.1 mcg | 4% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Much of the energy comes from a fast starch such as white rice, white flour, or sugar.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Wide skillet
- Scale
- Spatula
- Timer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Dry spaghetti4 portions320 g
Canned crushed tomato1.7 cups400 g
Garlic3 cloves10 g
Chili flakes2 tsp5 g
Olive oil1 tbsp21.98 ml
Flat-leaf parsley0.25 cup10 g
Parmesan0.3 cup30 g
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Penne arrabbiata. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh dry spaghetti, canned crushed tomato, garlic, chili flakes, olive oil, flat-leaf parsley, parmesan, kosher salt. Penne arrabbiata is cooked in Rome as its own plate, not as a copy of a restaurant menu. Fry garlic and chili in olive oil, simmer the tomato until it tightens, and toss the pasta through it. Penne is the usual shape. Spaghetti is the noodle this pantry weighs. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Penne arrabbiata is cooked in italy. Also called penne all'arrabbiata. Pat the surface dry before it hits the pan, or it will steam instead of brown.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Penne arrabbiata, until the edges take a little color. Do not crowd the pan. Brown in two batches if the pieces touch.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Penne arrabbiata at medium-high heat, pan about 375°F / 190°C. Start checking at 9 minutes. Penne arrabbiata is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
Sauté 9 min
- 🇮🇹 ItalySouthern Europeicon-italy-penne-arrabbiata-step-4
Penne arrabbiata, step 5
Step 5 · Penne arrabbiata
5Check the center of Penne arrabbiata, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇮🇹 ItalySouthern Europeicon-italy-penne-arrabbiata-step-5
Penne arrabbiata, step 6
Step 6 · Rest 5 min
6Rest Penne arrabbiata for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in italy, with the sauce or garnish that belongs to it. Film Penne arrabbiata in this shot order and no other: a thermometer in the thickest center; steam rising off the finished plate; hands shaping a loaf or patty; the fridge shelf where the plate will chill. Slate words for the editor: jasper, violet, iron, yeast, reduce, emberfold, ripple, flint, ridge, enamel.
Rest 5 min
How you know it is done
Penne arrabbiata is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
If it goes wrong
- Penne arrabbiata looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Penne arrabbiata turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Penne arrabbiata, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Penne arrabbiata is one of the plates people ask for by name from Rome.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Fry garlic and chili in olive oil, simmer the tomato until it tightens, and toss the pasta through it. Penne is the usual shape. Spaghetti is the noodle this pantry weighs.
Allergens in the required list: Gluten, Milk, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.