We are back with our second edition of Cook with Coco! This week we will be showcasing one of our current favourite pastas; Spicy Arrabbiata! Ours is a variant of the traditional ‘Pasta all’Arrabbiata’. Originating from Rome and typically made with only a few ingredients: tomatoes, chillies, garlic, oil & fresh parsley! Most importantly of all, is that the pasta shape is right – penne are must with this dish!

Top tip of the week: ‘Cooking’ or heating your sauce in the same pan as the pasta after the pasta has cooked. For the tastiest, al-dente pasta it is best to cook and heat through the sauce in a separate pan beforehand as it takes longer to cook and reduce, and then stir the sauce into the cooked pasta afterwards. 



  • 400g penne
  • Mixed vegetables (we recommend courgettes, aubergine & peppers)
  • 400g of tinned tomatoes
  • 2 garlic cloves
  • 3 tbsp of oil
  • Salt & pepper, to taste.
  • Red chillies (optional)


Step 1. Start by dicing your vegetables and grilling with a dash of olive oil. Once these are done, leave to a side to rest.


Step 2.  Add water into a large sauce pan. Once the water starts to heat up, add a tea spoon of coarse salt. This raises the boiling point of the water and enables the water to get hotter faster and will later add flavour to the pasta.


Step 3. Whilst the pasta is cooking, in a large pan add a table spoon of oil. Once hot, crush the cloves of garlic and fry until golden.


Step 4. In the same pan, add the tinned tomatoes and sliced chillies. Then add the grilled vegetables from Step 1. (Add more or less chilli depending as to how spicy you’re feeling!)

Give this all a good mix and let it heat up.

Step 5. Once the pasta is al dente, drain it and pour into the large pan and mix in with the vegetables. Once this sauce is nicely mixed into the penne, drizzle with some oil and top with fresh parsley.

Step 6. Dish up & you’re set to go!


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