If you’re craving a pasta dish that’s bursting with bold flavors but still incredibly simple to make, I’ve got just the thing for you. This Spicy Penne Arrabbiata Recipe is one of my all-time favorites — it’s fiery, tangy, and truly a joy to whip up when you want a little heat on your plate without fussing too much. Trust me, once you try this, it’ll become your go-to weeknight dinner and maybe even your signature dish for impressing friends.
Why You’ll Love This Recipe
- Quick and Easy: You’ll have a flavorful, homemade sauce ready in just about 30 minutes.
- Authentic Italian Flavor: It captures the traditional spicy kick of Rome’s beloved “arrabbiata” sauce.
- Customizable Heat Level: You control how spicy it gets by adjusting the red pepper flakes to your taste.
- Family Friendly: Even my pickiest eaters ask for seconds once they try this dish!
Ingredients You’ll Need
These ingredients come together beautifully to create a sauce that’s bright, spicy, and full-bodied. The key is good-quality canned tomatoes and fresh garlic, which form the heart of this Spicy Penne Arrabbiata Recipe.
- Extra-virgin olive oil: Use a fruity, high-quality oil — it really makes a difference in flavor.
- Garlic cloves: Lightly crushed to release that wonderful aroma without burning.
- Red pepper flakes: Add gradually, starting with 1/2 teaspoon, then adjust as you go for perfect heat.
- Whole canned tomatoes: I like hand-crushing them myself for that rustic texture in the sauce.
- Fine salt: Balances the acidity and layers all the flavors together.
- Fresh flat-leaf parsley: Chopped finely to add freshness at the end.
- Penne pasta: Your classic tubular pasta is perfect for holding that delicious sauce.
- Pecorino or Parmigiano cheese (optional): Freshly grated on top, it’s optional but highly recommended!
Variations
One of the things I love about the Spicy Penne Arrabbiata Recipe is how easy it is to make it your own. Whether you want more veggies, less spice, or a different protein added in, it’s super forgiving.
- Add protein: I sometimes toss in sautéed shrimp or grilled chicken for a heartier meal, and it never disappoints.
- Vegetarian boost: Feel free to stir in sautéed mushrooms or roasted bell peppers to amp up the veggies.
- Mild version: If spicy isn’t your thing, cut the red pepper flakes down to a pinch or omit them entirely – still delicious!
- Whole wheat pasta: For a healthy twist, try whole wheat or gluten-free penne — just adjust cooking times accordingly.
How to Make Spicy Penne Arrabbiata Recipe
Step 1: Get that water boiling
First things first, fill a large pot about two-thirds full with water and bring it to a good rolling boil over medium-high heat. Don’t forget to add a generous pinch of salt—it seasons the pasta right from the start and brings out its natural flavor. While that’s heating up, you can move on to the sauce.
Step 2: Infuse olive oil with garlic and chili
Pour the extra-virgin olive oil into a large sauté pan and warm it over medium-low heat. Add the lightly crushed garlic cloves and press down on them gently now and then—that releases all that beautiful garlicky aroma without burning the garlic. After about 3 minutes, when you’re really smelling that fragrant garlic, sprinkle in your red pepper flakes and stir so they get coated in oil too. Careful not to rush this step, as slow warming draws out more flavor.
Step 3: Add tomatoes and simmer
Now carefully pour in the canned whole tomatoes, including all their juice. Watch out—it tends to splatter! Give everything a good stir, add salt to taste, then crank the heat up to medium-high until the mixture boils. Once boiling, lower the heat to medium-low and let it simmer gently for 20 to 25 minutes. You’re looking for the sauce to thicken nicely and for the oil to start pooling on top—this means your flavors are really coming together. Then, turn off the heat and stir in the fresh chopped parsley for a pop of color and freshness.
Step 4: Cook the penne pasta
Drop your penne into the boiling salted water and stir occasionally to stop it sticking together. For that perfect texture, cook the pasta until it’s just shy of al dente—usually about one minute less than the package’s recommended time. This way, it’ll finish cooking when tossed with the sauce, soaking up all its spicy goodness.
Step 5: Marry the pasta and sauce
As the pasta nears readiness, gently reheat your sauce over low heat. Using tongs or a slotted spoon, lift the penne straight from the pasta water into the simmering sauce. This method brings a little starchy cooking water along, which helps loosen the sauce and coat every piece of pasta beautifully. Turn up the heat to medium and toss everything together gently for a couple of minutes—this is my favorite part! If needed, splash in more pasta water to get just the right sauce consistency. The pasta should finish cooking in the sauce, absorbing all the flavors.
Step 6: Serve and enjoy
Dish the spicy, saucy penne into bowls and if you’re feeling indulgent, top with a generous shower of freshly grated Pecorino or Parmigiano cheese. And voilà—you’ve got yourself a comforting, crowd-pleasing meal that’s surprisingly easy to make!
Pro Tips for Making Spicy Penne Arrabbiata Recipe
- Crush Garlic Gently: Pressing down on garlic while it gently fries releases more aroma without risking bitterness from burning.
- Simmer for Flavor Depth: Don’t rush the sauce simmer—this slow cooking transforms canned tomatoes into something fresh and vibrant.
- Pasta Water is Magic: Adding some pasta water when tossing pasta and sauce helps the sauce cling perfectly, making every bite saucy.
- Avoid Overcooking Pasta: Cooking penne just shy of al dente before finishing in sauce keeps it from turning mushy.
How to Serve Spicy Penne Arrabbiata Recipe
Garnishes
I swear by fresh flat-leaf parsley tossed in right at the end for that fresh bite. And if you’re anything like me, a generous grate of Pecorino Romano or Parmigiano Reggiano cheese seals the deal every single time — the salty richness perfectly balances the spicy sauce.
Side Dishes
To round out the meal, I love serving this pasta with a simple green salad dressed in lemon and olive oil, or some crusty garlic bread to mop up that luscious sauce. Roasted veggies, like asparagus or zucchini, also work great alongside without overshadowing the star dish.
Creative Ways to Present
When I want to fancy it up, I serve the penne in shallow pasta bowls layered with fresh basil leaves on top, accompanied by an elegant drizzle of olive oil and a crack of fresh black pepper. It’s simple but looks charming for a date night or casual dinner party.
Make Ahead and Storage
Storing Leftovers
Once cooled, I like to store leftover Spicy Penne Arrabbiata in an airtight container in the fridge for up to 3 days. The flavors actually intensify after chilling, so next-day leftovers can be just as delicious!
Freezing
I’ve frozen the sauce alone successfully—just pour it into freezer-safe containers or bags and thaw overnight when ready to use. The pasta itself doesn’t freeze as well, so I always cook fresh pasta when reheating.
Reheating
To reheat, gently warm the sauce on low in a pan, then add freshly boiled penne and toss until piping hot. This method keeps the pasta from drying out or getting mushy. Microwave reheating works in a pinch, but tossing on the stove really brings back the original texture and flavor.
FAQs
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Can I adjust the spice level in the Spicy Penne Arrabbiata Recipe?
Absolutely! The red pepper flakes are fully customizable. If you prefer mild, start with a small pinch and add more as you cook or even sprinkle extra at the table for those who like it hot. It’s a recipe made to fit your palate.
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What type of tomatoes works best for Arrabbiata sauce?
I recommend whole canned tomatoes with their juice for the freshest flavor and best texture. Hand-crushing them gives you rustic chunks that make the sauce hearty and satisfying without being too smooth or watery.
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Can I make this Spicy Penne Arrabbiata Recipe gluten-free?
Yes! Simply swap regular penne for your favorite gluten-free pasta variety—many brands cook similarly, but always check cooking times since they can vary. The sauce remains naturally gluten-free.
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Is it better to add cheese in the sauce or on top?
Traditionally, cheese is sprinkled on top as you serve, so each person can tailor the amount they want. I like it this way because the cheese melts perfectly atop the warm pasta without weighing down the spicy sauce.
Final Thoughts
Honestly, this Spicy Penne Arrabbiata Recipe holds a special place in my heart because it’s been my quick fix for busy nights and cozy dinners alike. It’s packed with personality without demanding all day in the kitchen, and each time I make it, I’m reminded that simple ingredients treated with care can create something truly delicious. I hope you give it a try and end up loving it as much as my family does — it’s like a little Italian taste of heat and comfort right in your own kitchen.
Print
Spicy Penne Arrabbiata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Penne Arrabbiata is a classic Italian pasta dish known for its spicy tomato sauce infused with garlic and red pepper flakes. Made with simple ingredients like extra-virgin olive oil, fresh garlic, canned tomatoes, and penne pasta, this dish is quick to prepare and delivers bold, zesty flavors perfect for a satisfying weeknight dinner or a lively midnight snack. Topped with freshly grated Pecorino or Parmigiano cheese, it balances heat and savory notes in every bite.
Ingredients
Sauce Ingredients
- 1/4 cup extra-virgin olive oil
- 2 to 4 garlic cloves, lightly crushed
- 1/2 teaspoon red pepper flakes (or to taste)
- 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
Pasta
- 1 pound penne pasta
Optional Garnish
- Freshly grated Pecorino or Parmigiano cheese
Instructions
- Boil the water: Fill a large pot about two-thirds full with water and set it over medium-high heat to boil. Once boiling, add a generous pinch of salt to the water to season the pasta.
- Prepare the sauce base: While the water heats, pour the olive oil into a large sauté pan and add the lightly crushed garlic cloves. Heat over medium-low and gently cook the garlic for about 3 minutes, pressing down occasionally to release its flavor. Be careful not to let the garlic brown to avoid bitterness.
- Add red pepper flakes: Sprinkle in the red pepper flakes and stir to coat them thoroughly with the oil, enhancing their aroma and heat.
- Add and simmer tomatoes: Carefully pour in the crushed whole tomatoes along with their juice; expect some spatters. Season with salt and stir well. Raise heat to medium-high and bring the sauce to a boil before reducing to a medium-low simmer. Cook uncovered for 20 to 25 minutes until the sauce thickens and the oil begins to pool on the surface.
- Finish the sauce: Turn off the heat and stir in the chopped fresh parsley to add freshness and color to the sauce.
- Cook the pasta: Add the penne to the boiling salted water and stir occasionally to prevent sticking. Cook the pasta until very al dente, about one minute less than the package recommends.
- Combine pasta and sauce: Reheat the sauce over low heat as the pasta nears readiness. Using tongs or a slotted spoon, transfer the pasta directly from the boiling water into the sauce, letting some starchy cooking water drip into the pan. Increase heat to medium and gently toss the pasta in the sauce for a couple of minutes until the pasta finishes cooking and is well coated. Add a splash of pasta water if the sauce needs loosening.
- Serve: Divide the penne arrabbiata into bowls and spoon any extra sauce on top. Garnish with freshly grated Pecorino or Parmigiano cheese if desired, and serve immediately for best flavor.
Notes
- This zesty Penne Arrabbiata comes together in just 30 minutes, making it a perfect quick meal choice.
- Its spicy profile makes it a favorite for a lively midnight snack among Italians, yet it also shines as a flavorful weeknight dinner.
- Adjust the amount of red pepper flakes to control the heat according to your preference.
- Using fresh parsley at the end brightens the sauce and adds a fresh herbal note.
- For a vegetarian meal, skip the cheese or use a vegetarian-friendly alternative.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 385.4 kcal
- Sugar: 5.2 g
- Sodium: 392 mg
- Fat: 10.4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.2 g
- Trans Fat: 0 g
- Carbohydrates: 62.3 g
- Fiber: 3.9 g
- Protein: 11 g
- Cholesterol: 0 mg
