There's something irresistibly comforting about a bowl of pasta, but when it's paired with the fiery kick of penne arrabbiata, it becomes an experience worth savoring. This Italian classic is the perfect mix of simple ingredients, bold tomato sauce, garlic, fresh herbs, and just the right amount of heat from red pepper flakes.
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If you're looking for a quick yet satisfying weeknight dinner, this spicy pasta dish is your answer. It's a recipe that comes together in about 30 minutes, yet tastes like something you'd order in Rome.
And if you love Italian-inspired pasta dishes, you might also enjoy creamy lemon pasta - it's bright, simple, and just as comforting.
What is Penne arrabbiata?
The word "arrabbiata" means "angry" in Italian, and it's a nod to the chili heat in the sauce. The dish comes from the Lazio region and has become one of the most beloved Roman pasta recipes. What makes it special is its simplicity: pasta, tomatoes, garlic, olive oil, and chili flakes come together to create a meal that feels rustic, cozy, and full of flavor.
Ingredients you'll need
Here's what you'll need to make this easy pasta recipe:
- 1 Pound penne rigate
- 3 Tablespoons olive oil
- 3 Cloves garlic
- ¼ Teaspoon crushed red pepper flakes (adjust to taste)
- 1 (28-ounce) Can whole peeled tomatoes (or 1 ½ cups fresh chopped tomatoes)
- 2 Tablespoons tomato paste
- 6 Fresh basil leaves, chopped
- ½ Cup freshly grated parmesan cheese (or pecorino), for topping
- ⅓ Cup fresh parsley, finely chopped, for topping
Step-by-step instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook the penne rigate according to package directions until tender but still slightly firm. Before draining, scoop out about 1 cup of pasta water, then drain the pasta.
Step 2: Make the arrabbiata sauce
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
Add the canned tomatoes (crush them gently with the back of your spoon as they cook) and tomato paste. Stir and let the sauce simmer on low for 5-10 minutes until slightly thickened. Remove from heat and stir in the fresh basil.
Step 3: Toss it all together
Add the drained pasta directly into the skillet with the sauce. Toss well, adding a splash of the reserved pasta water if the sauce feels too thick. Taste and adjust seasoning with salt, pepper, or more red pepper flakes if needed.
Step 4: Garnish and serve
Serve hot, topped with a generous sprinkle of grated parmesan or pecorino cheese and fresh parsley.
Tips for making the best penne arrabbiata
- Use good-quality tomatoes: A can of San Marzano tomatoes makes the sauce richer and smoother.
- Don't burn the garlic: It cooks fast-just 30 seconds is enough.
- Adjust the heat: Start small with red pepper flakes, then add more at the end if you like it spicier.
- Save the pasta water: It's starchy magic that helps the sauce cling to the pasta.
Variations and substitutions
- Make it vegan: Skip the cheese or use a dairy-free version.
- Add protein: Grilled chicken or shrimp works well if you want extra heartiness.
- Try different pasta shapes: Rigatoni or spaghetti also pair beautifully with this sauce.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or olive oil to loosen the sauce.
What to serve with penne arrabbiata
This dish pairs beautifully with:
- A simple green salad with lemon vinaigrette
- Garlic bread or focaccia
- A glass of red wine like Chianti or Montepulciano
FAQ
Pasta, olive oil, garlic, red pepper flakes, tomatoes, tomato paste, basil, parmesan or pecorino, and parsley.
It depends on how many red pepper flakes you use. Start small, then adjust.
Yes, just use gluten-free penne pasta.
About 25-30 minutes from start to finish.
A side salad, crusty bread, or roasted vegetables.
Yes, store in the fridge up to 3 days and reheat on the stove.
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📖 Recipe
Delicious Penne Arrabbiata
There’s something irresistibly comforting about a bowl of pasta, but when it’s paired with the fiery kick of penne arrabbiata, it becomes an experience worth savoring. This Italian classic is the perfect mix of simple ingredients, bold tomato sauce, garlic, fresh herbs, and just the right amount of heat from red pepper flakes.
Ingredients
- 1 pound penne rigate
- 3 tablespoons olive oil
- 3 cloves garlic
- ¼ teaspoon crushed red pepper flakes (adjust to taste)
- 1 (28-ounce) can whole peeled tomatoes or 1 ½ cups fresh chopped tomatoes
- 2 tablespoons tomato paste
- 6 fresh basil leaves, chopped
- ½ cup freshly grated parmesan cheese or pecorino, for topping
- ⅓ cup fresh parsley, finely chopped, for topping
Instructions
- Bring a large pot of salted water to a boil. Cook the penne rigate according to package directions until tender but still slightly firm. Before draining, scoop out about 1 cup of pasta water, then drain the pasta.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
- Add the canned tomatoes (crush them gently with the back of your spoon as they cook) and tomato paste. Stir and let the sauce simmer on low for 5–10 minutes until slightly thickened. Remove from heat and stir in the fresh basil.
- Add the drained pasta directly into the skillet with the sauce. Toss well, adding a splash of the reserved pasta water if the sauce feels too thick. Taste and adjust seasoning with salt, pepper, or more red pepper flakes if needed.
- Serve hot, topped with a generous sprinkle of grated parmesan or pecorino cheese and fresh parsley.
Notes
Use good-quality tomatoes like San Marzano for richer flavor. Don’t burn the garlic — it cooks quickly. Adjust red pepper flakes to control the spice level. Save pasta water to help emulsify the sauce. Make it vegan by omitting cheese. Add protein like grilled chicken or shrimp. Swap penne with rigatoni or spaghetti if preferred. Store leftovers in the fridge up to 3 days and reheat gently on the stove with a splash of water or olive oil.
Nutrition Information:
Serving Size:
1 plateAmount Per Serving: Calories: 480Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 10mgSodium: 420mgCarbohydrates: 70gFiber: 4gSugar: 6gProtein: 14g
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