Low Carb Penne all'Arrabbiata
Low-Carb Penne all'Arrabbiata is a simple, bold first course deeply rooted in Roman tradition.
Low-Carb Penne have a shape that can effectively collect tomato and hold the sauce. This is why they work particularly well with thick, flavorful, and slightly spicy sauces.
In this recipe, tomato pulp is flavored with garlic, fresh chili pepper, extra virgin olive oil, and parsley. No cream, cheese, or other ingredients are needed: the character of the dish comes from the quality of the tomato and the balance of the chili pepper.
The result is a substantial, tasty, and easy-to-prepare low-carb first course, with very few carbohydrates compared to a traditional portion of penne all'arrabbiata.
For this recipe, you can use our Low-Carb Penne.
Ingredients for 2 people
| Ingredient | Quantity |
|---|---|
| Low-Carb Penne | 120 g |
| Tomato pulp with no added sugar | 240 g |
| Extra virgin olive oil | 18 g |
| Garlic | 1 small clove, about 4 g |
| Fresh hot chili pepper | about 4 g, adjustable |
| Fresh parsley | 5 g |
| Cooking water | as needed |
| Salt | q.b. |
⏱ Preparation Time
Preparation: 8 minutes
Cooking the arrabbiata sauce: 15–18 minutes
Cooking Low-Carb Penne: 14 minutes
Finishing: 1–2 minutes
Total time: about 30 minutes
Servings: 2
How to prepare Low-Carb Penne all'Arrabbiata
1. Prepare garlic, chili, and parsleyPeel the garlic clove and leave it whole, or crush it slightly. Finely chop the fresh chili pepper and mince the parsley. Adjust the amount of chili pepper according to your desired level of spiciness. 2. Flavor the oilPour the extra virgin olive oil into a pan large enough to later hold the pasta. Add the garlic and chili pepper and let them infuse over low heat for about 1–2 minutes. The garlic should not burn or become too dark. 3. Add the tomatoPour the tomato pulp into the pan, being careful of any splashes. Stir and add a little salt. |
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4. Cook the arrabbiata sauceSimmer the tomato over medium-low heat for about 15–18 minutes, stirring occasionally. The sauce should reduce and become thick enough to adhere well to the Low-Carb Penne. Remove the garlic clove at the end of cooking. 5. Cook the Low-Carb PenneBring plenty of salted water to a boil. Cook the Low-Carb Penne for 14 minutes, stirring gently during cooking. Before draining, save a little of the cooking water. 6. Finish the PenneTransfer the Low-Carb Penne to the pan with the arrabbiata sauce. Let them flavor for 1–2 minutes over medium heat, stirring gently. If the sauce seems too dry, add a very small amount of cooking water. The sauce should coat the penne without becoming watery. 7. Finish and serveTurn off the heat and add the fresh chopped parsley. Stir one last time and serve the Low-Carb Penne all'Arrabbiata immediately, hot and well-dressed. |
Chef's tips
- Use a thick tomato pulp, with simple ingredients and no added sugars.
- Infuse garlic and chili over low heat: if they burn, the sauce will become bitter.
- Adjust the chili pepper according to its intensity. The recipe should be spicy, but the tomato flavor should still be distinguishable.
- Do not add sugar to correct the acidity of the tomato.
- The sauce should be ready before draining the pasta.
- Keep the sauce moist: Low-Carb Penne are best when finished immediately.
- Add the parsley only at the end to maintain its aroma and freshness.
⚠️ Low-carb notice
- This recipe avoids sugar, flours, starches, sweetened concentrates, and ready-made sauces.
- Check that the tomato pulp does not contain added sugars, starches, or other thickeners.
- Tomato naturally contains a small amount of sugar: this is why it is used in a controlled dose.
- There's no need to add sugar to reduce acidity.
- If using preserved chili pepper or a ready-made spicy cream, carefully check the ingredients.
Estimated nutritional values per 100 g of complete cooked dish
Estimated values considering a final cooked dish weight of approximately 450 g.
| Nutritional Value | Per 100 g |
|---|---|
| Energy | 107 kcal |
| Energy | 448 kJ |
| Fats | 4.3 g |
| of which saturates | 0.6 g |
| Carbohydrates | 3.6 g |
| of which sugars | 2.1 g |
| Fiber | 16.8 g |
| Protein | 5.0 g |
| Salt | 0.33 g |
Note on nutritional values
Nutritional values are an estimate calculated on the complete recipe, considering:
- 120 g of dry Low-Carb Penne;
- 240 g of tomato pulp;
- 18 g of extra virgin olive oil;
- 4 g of garlic;
- about 4 g of fresh chili pepper;
- 5 g of parsley;
- final cooked weight of approximately 450 g.
Values may vary based on the tomato pulp, the amount of salt, the chili pepper used, and the final weight of the dish after cooking.
To learn more
To make the most of our low-carb pasta: Low-carb pasta: what it is, how to cook it, and how to choose the right one.
Discover all formats in the Artisan Low-Carb Pasta collection.