Introduction
Craving a bold, fiery pasta dish that’s simple yet packed with flavor? Penne Arrabbiata—Italy’s famous “angry pasta”—delivers a punch of heat with its spicy tomato sauce, garlic, and chili flakes.
Perfect for weeknights or when you need a quick but impressive meal, this dish is ready in 20 minutes and requires just a handful of pantry staples. Serve it with crusty bread and a sprinkle of Parmesan for a truly satisfying experience.
Why You’ll Love This Penne Arrabbiata
- Quick & easy – Ready faster than takeout!
- Bold, spicy flavor – Chili flakes and garlic bring the heat.
- Budget-friendly – Uses simple, affordable ingredients.
- Versatile – Add shrimp, chicken, or veggies for extra protein.
- Meal-prep friendly – Stores well for leftovers.
Step-by-Step Recipe
Ingredients (Serves 4)
- 12 oz penne pasta (or rigatoni/spaghetti)
- 2 tbsp olive oil
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes (adjust to taste)
- 1 (28 oz) can crushed tomatoes
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh parsley, chopped
- ½ cup grated Parmesan cheese
Optional Add-Ins:
- Pancetta or bacon for smokiness
- Fresh basil for sweetness
- White wine (2 tbsp) for depth
Step 1: Cook the Pasta
- Boil penne in salted water until al dente. Reserve ½ cup pasta water, then drain.
Step 2: Make the Arrabbiata Sauce
- Heat olive oil in a large skillet over medium heat.
- Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant (don’t let garlic brown).
- Pour in crushed tomatoes, salt, and pepper. Simmer for 10 minutes.
Step 3: Combine & Finish
- Toss cooked pasta with the sauce, adding pasta water as needed to loosen.
- Stir in parsley and top with Parmesan.
Pro Tip: For extra heat, add sliced fresh chili with the garlic.
FAQs
Q: How spicy is this dish?
A: Medium by default—adjust red pepper flakes to taste.
Q: Can I use fresh tomatoes?
A: Yes! Simmer 4 cups chopped tomatoes until saucy.
Q: What protein pairs well?
A: Grilled chicken, shrimp, or Italian sausage.
Q: How do I store leftovers?
A: Refrigerate for 3 days—reheat with a splash of water.
Q: Is this vegan?
A: Yes, if you skip the Parmesan or use a vegan substitute.
Tips for the Best Arrabbiata
- Don’t burn the garlic – It turns bitter quickly.
- Use high-quality tomatoes – San Marzano are ideal.
- Reserve pasta water – Helps the sauce cling to the noodles.
- Garnish with fresh basil – Adds a bright contrast.
Common Mistakes to Avoid
- Overcooking the pasta – Keep it al dente.
- Skipping the chili flakes – They’re essential for the “angry” heat.
- Underseasoning – Taste and adjust salt before serving.
Conclusion
This Penne Arrabbiata is a fiery, flavorful pasta dish that’s as easy to make as it is delicious. Whether you love spice or just want a quick Italian classic, this recipe delivers every time.
Print
Penne Arrabbiata: A Spicy, Garlicky Italian Classic
- Total Time: 15 mins
Description
Spice up your dinner with this classic Italian Penne Arrabbiata! This fiery dish features penne pasta in a robust tomato sauce with a kick of chili, making it a perfect choice for those who love a bit of heat.
Ingredients
12 ounces penne pasta
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (adjust to taste)
1 (28-ounce) can crushed tomatoes
1/4 cup tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
Instructions
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, and sauté for about 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the sauce thickens.
Add the cooked pasta to the skillet and toss to coat the penne evenly with the sauce.
Remove from heat and stir in the chopped fresh parsley.
Serve hot, topped with grated Parmesan cheese.
