Penne Arrabiata

How can one simple pasta dish carry so much punch and flavour? I have no idea, but I’m very pleased to bring you this low FODMAP Penne Arrabiata so that we may all enjoy it.


  • 2 tbsp garlic infused olive oil
  • 6 common tomatoes
  • 1/4 cup red wine
  • 1 tbsp Worcestershire sauce
  • salt and pepper, to taste
  • 1/4-1 tsp red chilli flakes, to taste
  • 1.5-2 cups low FODMAP pasta
  • Chopped parsley, parmesan, to serve


Makes: 2 serves

  1. Roughly chop the tomatoes.
  2. Add the garlic infused olive oil to a frying pan and heat to medium. Add the tomatoes and red wine, cooking on medium for approximately 5 minutes.
  3. Reduce the heat to low. Add the Worcestershire, salt, pepper and red chilli flakes, and cover.
  4. Allow to simmer, stirring every 5 minutes or so, until the tomatoes have broken down and formed a sauce.
  5. Cook your pasta according to the packet instructions.
  6. Before draining, add a few spoonfuls of the pasta water to your sauce, depending on your desired sauce consistency.
  7. Drain the pasta, and add into the sauce, stirring until well incorporated.
  8. Add chopped parsley and grated parmesan to serve, if desired.