Penne all'Arrabbiata

Arrabbiata means angry, and this sauce earns its name. Born in the trattorias of Rome, it is nothing more than San Marzano tomatoes, garlic, and fiery peperoncino -- cooked fast and served bold. The penne catches the sauce in its tubes, delivering heat in every bite.

This is the pasta Romans eat when they want something with fire. No fuss, no pretension. Just tomatoes from Campania, dried chilli from Calabria, and olive oil from Lazio. Three regions on one plate.

At Maestri, our Arrabbiata is unapologetically spicy. If you want it hotter, add our Spicy Oil. If you want it gentler, that is what Pomodoro e Basilico is for.