If you want a pasta dish that is both bold and easy to prepare, penne arrabbiata is the perfect choice. This Italian recipe features penne pasta tossed in a fiery tomato sauce infused with garlic, chili flakes, and fresh herbs. It’s the kind of meal you can quickly make on a weeknight but also impressive enough for guests.
Why You’ll Love Penne Arrabbiata
Penne arrabbiata stands out for its simplicity and punchy flavor. The sauce uses minimal ingredients but packs a serious taste — a perfect balance between the sweetness of tomatoes and the heat of chili flakes. It’s a dish that doesn’t demand much prep time or complex techniques, making it accessible for cooks of all skill levels. Plus, it’s versatile. You can add cheese on top for a creamy touch or enjoy it as-is for a lighter meal. This recipe is a fantastic way to bring a bit of Italian heat to your dinner table without fuss.
Ingredients for Penne Arrabbiata
Here’s what you’ll need to create this classic pasta dish:
- 1/4 cup extra-virgin olive oil
- 2 to 4 garlic cloves, lightly crushed
- 1/2 teaspoon red pepper flakes (adjust to your heat preference)
- 1 (28-ounce) can whole tomatoes, hand-crushed or coarsely chopped, including the juice
- 1/2 teaspoon fine salt (or to taste)
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 pound penne pasta
- Freshly grated Pecorino or Parmigiano cheese (optional, for garnish)
How to Make Penne Arrabbiata
Start by bringing a large pot of salted water to a boil. Use enough water to give the penne plenty of room to cook evenly. While the water heats, prepare your sauce in a wide sauté pan.
Pour the olive oil into the pan and warm it over medium-low heat. Add the lightly crushed garlic cloves and gently press them down to help release their fragrance. Cook for about three minutes, making sure the garlic softens but does not brown, which would make it bitter.
Next, sprinkle in the red pepper flakes. Stir to coat them evenly with the warm oil. This step allows the oil to absorb the spicy flavor, which will carry through the sauce.
Carefully pour in the whole tomatoes along with their juice. Be cautious, as the liquid can splatter. Season the mixture with salt and stir well to combine. Increase the heat to medium-high and bring the sauce to a boil. Once boiling, reduce the heat to medium-low and let it simmer gently for 20 to 25 minutes. During this time, the sauce will thicken and develop a rich flavor, with the oil rising to the surface.
Once the sauce is ready, turn off the heat and stir in the fresh parsley for a burst of herbaceous freshness.
While your sauce simmers, add the penne pasta to the boiling water. Stir occasionally to prevent sticking and cook the pasta until it is very al dente — slightly firmer than usual, about a minute less than the package suggests.
When the pasta is almost done, reheat your sauce on low. Using tongs or a pasta fork, transfer the pasta directly from the pot into the sauce, allowing a bit of the starchy pasta water to drip in. This helps bind the sauce and pasta together. Turn the heat to medium and gently toss the pasta in the sauce for a couple of minutes until perfectly coated and tender but still firm.
If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
How to Serve Penne Arrabbiata
Serve your penne arrabbiata hot and fresh. Portion the pasta into individual bowls and spoon any extra sauce on top for maximum flavor. If you enjoy cheese, grate some Pecorino Romano or Parmigiano-Reggiano over each serving. This adds a creamy, salty contrast to the spicy sauce.
Pair this dish with a simple side salad or some crusty bread to soak up the sauce. It also works well alongside roasted vegetables or a light green vegetable like steamed broccoli to balance the heat.
Whether it’s a quick weeknight dinner or a casual gathering, penne arrabbiata is a crowd-pleaser that delivers bold taste with minimal effort.
Expert Tips for the Best Penne Arrabbiata
- Use high-quality canned tomatoes. Since tomatoes are the star ingredient in the sauce, choosing ripe, flavorful tomatoes makes a big difference. San Marzano or other Italian varieties work great.
- Don’t rush the simmering step. Letting the sauce cook slowly allows the flavors to meld and the sauce to thicken naturally.
- Adjust the chili flakes according to your heat tolerance. Start with less if you’re sensitive and add more as you taste.
- Keep an eye on the garlic as it cooks. Burnt garlic turns bitter and can ruin the sauce, so low and slow is the way to go.
- Finish cooking the pasta in the sauce. This technique helps the penne absorb the spicy tomato flavors better than if you just drained and served it separately.
- Save a cup of pasta water before draining. The starchy water is a natural sauce extender and can help adjust the consistency as needed.
- Fresh parsley adds brightness at the end, but you can also experiment with fresh basil or oregano for a different herbal note.
- If you want to add protein, grilled chicken or sautéed shrimp pairs nicely with this sauce without overpowering it.
How to Store Penne Arrabbiata
If you have leftovers, let the pasta cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to three days.
When reheating, add a splash of water or broth to loosen the sauce and prevent the pasta from drying out. Heat gently on the stove or microwave until warmed through.
You can also freeze the arrabbiata sauce separately. Double the sauce recipe and cool it fully before transferring it to freezer-safe containers. The sauce will keep in the freezer for up to three months. Thaw overnight in the fridge and reheat before adding freshly cooked pasta.
Variations on Penne Arrabbiata
While the traditional penne arrabbiata is a masterpiece in its simplicity, there are many ways to make it your own:
- Swap penne for other pasta shapes like rigatoni, fusilli, or spaghetti. Each shape catches the sauce differently and offers a new texture.
- Add sautéed mushrooms or bell peppers to the sauce for extra depth and nutrition.
- Stir in olives or capers to bring a salty, briny kick to the dish.
- For a creamier twist, add a splash of cream or a dollop of ricotta before serving.
- Incorporate fresh herbs like basil, oregano, or thyme for a more complex flavor profile.
- Make it heartier by tossing in cooked sausage or plant-based meat alternatives.
- Experiment with the heat by using different types of chili flakes or fresh chili peppers.
These simple variations keep the dish exciting while maintaining its core character.
Frequently Asked Questions About Penne Arrabbiata
What does “arrabbiata” mean?
Arrabbiata translates to “angry” in Italian, referring to the spicy heat of the chili peppers used in the sauce.
Can I make penne arrabbiata without canned tomatoes?
Fresh tomatoes can be used if they are ripe and flavorful, but canned tomatoes provide consistency and convenience, especially when fresh tomatoes are out of season.
How spicy is penne arrabbiata?
The level of spiciness depends on how much red pepper flakes you add. You can easily adjust the heat to your liking, from mild to very spicy.
Can I use gluten-free pasta for this recipe?
Absolutely. Gluten-free penne or any other gluten-free pasta works just as well in this dish.
How long does the sauce last in the fridge?
Stored properly in an airtight container, the sauce will stay fresh for up to three days.
Is it better to cook the pasta in the sauce or separately?
Cooking the pasta in the sauce for a short time after boiling helps the pasta absorb the flavors better, making the dish more cohesive and tasty.
Can I prepare the sauce in advance?
Yes, the sauce can be made ahead of time and refrigerated or frozen for later use. Just reheat gently before combining with freshly cooked pasta.
Penne Arrabbiata
Equipment
- Large Pot
- Sauté Pan
Ingredients
- ¼ cup extra-virgin olive oil
- 2-4 cloves garlic lightly crushed
- ½ tsp. red pepper flakes (adjust to heat preference)
- 1 can whole tomatoes (28 ounces, hand-crushed or coarsely chopped)
- ½ tsp. fine salt (or to taste)
- ¼ cup fresh flat-leaf parsley finely chopped
- 1 lb. penne pasta
- Freshly grated Pecorino or Parmigiano cheese optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Prepare your sauce in a wide sauté pan while the water heats.
- Warm the olive oil in the pan over medium-low heat. Add the crushed garlic cloves and cook for about 3 minutes until soft but not browned.
- Sprinkle in the red pepper flakes and stir to coat in the oil.
- Pour in the whole tomatoes with their juice, season with salt, and stir well. Increase heat to medium-high and bring to a boil, then reduce to medium-low and simmer for 20 to 25 minutes.
- While the sauce simmers, cook the penne pasta in the boiling water until very al dente, about 1 minute less than package directions.
- Once the pasta is almost done, reheat the sauce on low. Transfer the pasta directly into the sauce, allowing some starchy water to drip in. Toss gently for a couple of minutes until well coated.
- If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Stir in the fresh parsley and serve hot, garnished with cheese if desired.
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