This fiery Italian classic, Penne Arrabbiata, delivers restaurant-quality flavor in just 20 minutes. The spicy tomato sauce, clinging perfectly to al dente penne pasta, creates a deliciously satisfying meal that’s both budget-friendly and straightforward to prepare.
With only 488 calories per serving and packed with 17g of protein, this vegetarian pasta dish proves that simple ingredients can create extraordinary flavors. Perfect for busy weeknights or when you’re in the mood for an authentic taste of Italy.
Fresh & Spicy Penne Arrabbiata Ingredients
- Penne Rigate: 1 pound, perfect for holding the spicy sauce in its ridges
- Olive Oil: 3 tablespoons, use high-quality for best flavor
- Garlic: 3 cloves, freshly minced for aromatic base
- Red Pepper Flakes: 1/4 teaspoon, adjust to your heat preference
- Whole Peeled Tomatoes: 28 ounce can, or 1½ cups fresh tomatoes
- Tomato Paste: 2 tablespoons for deep tomato flavor
- Fresh Basil: 6 leaves, chopped for authentic Italian touch
- Cheese: 1/2 cup parmesan or pecorino, freshly grated
- Parsley: 1/3 cup, finely chopped for garnish
Step-by-Step Instructions
- Pasta Preparation: Cook penne in boiling water until tender, following package timing
- Sauce Base: Heat olive oil, sauté garlic and pepper flakes for 30 seconds
- Tomato Sauce: Add tomatoes, crush them gently, mix in paste, simmer 5-10 minutes
- Herb Addition: Remove from heat, stir in fresh basil
- Final Assembly: Drain pasta, combine with sauce, toss well
- Seasoning: Adjust spiciness and seasonings to taste
- Serving: Top with generous cheese and parsley, serve hot
Cooking Techniques
Making a perfect arrabbiata sauce is all about timing and heat control! The magic happens when you let the garlic and red pepper flakes warm up in the olive oil – this releases their flavors into the oil and creates the spicy base this sauce is famous for.
When crushing the tomatoes with your wooden spoon, don’t worry about making them too uniform – those different-sized chunks add great texture to your final sauce.
Heat Level Tips
Arrabbiata means “angry” in Italian, referring to its signature spiciness! Start with the suggested 1/4 teaspoon of red pepper flakes if you’re new to spicy food. Love heat? Add up to 1/2 teaspoon. You can always sprinkle more on top when serving. Remember – the heat builds as the sauce simmers, so taste and adjust near the end of cooking.
Serving Suggestions
This spicy pasta shines with a chunk of crusty Italian bread on the side – perfect for soaking up every bit of sauce! While the recipe calls for penne, this sauce works beautifully with any pasta that has ridges or hollows to catch the sauce. For a complete meal, add a simple green salad dressed with olive oil and lemon juice to balance the heat.
Storage & Reheating
Keep leftover pasta and sauce in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or olive oil to loosen up the sauce. The pasta might soak up some sauce overnight, but the flavors actually get even better the next day! For best results, warm it gently on the stovetop, stirring occasionally.
Penne Arrabbiata
Equipment
- Large pot
- Large skillet
- Wooden spoon
Ingredients
- 1 pound penne rigate
- 3 tablespoons olive oil
- 3 cloves garlic
- 1/4 teaspoon crushed red pepper flakes depending on how spicy you want it
- 1 28 ounce can whole peeled tomatoes or 1 ½ cups fresh chopped tomatoes
- 2 tablespoons tomato paste
- 6 fresh basil leaves chopped
- 1/2 cup freshly grated parmesan cheese or pecorino cheese, for topping
- 1/3 cup fresh chopped parsley finely chopped, for topping
Instructions
- Cook pasta in a large pot of boiling water, according to package instructions, until tender.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add garlic and crushed red pepper; cook, stirring for 30 seconds.
- Add tomatoes, crushing them roughly with the back of a wooden spoon, and tomato paste.
- Bring to a simmer over low heat and cook for 5-10 minutes.
- Remove from heat and add fresh chopped basil.
- When pasta is cooked, drain the water and add it to the sauce.
- Toss well. Taste and add more red pepper flakes or salt and pepper, if needed.
- Serve immediately topped with a generous portion of grated pecorino or parmesan cheese and fresh chopped parsley.
