Penne Arrabbiata

Sometimes, you just need a plate of spicy, feisty pasta to set your soul on fire. Enter, penne arrabbiata! 

‘Arrabbiata’ means ‘angry’ in Italian, and this sauce definitely brings the heat. If you’re a fan of spicy food, you won’t be able to resist this Italian classic.

I’ve been perfecting the recipe for months, looking for the precise amount of crushed red pepper. 

I’ve finally gotten it right! I’m making a big batch tonight because I know tomorrow’s leftovers will taste even better if they make it that long!

Why You’ll Love This Penne Arrabbiata

Classic Italian Cuisine: This recipe combines perfectly cooked pasta with a bold, fiery tomato sauce. Made with San Marzano tomatoes, fresh garlic, and red pepper flakes, it’s a restaurant-worthy Italian dish.

Quick Luxury: You can transform basic ingredients into this decadent dish in under 30 minutes. It works for both impromptu dinner parties and elevated weeknight meals.

Leftover Magic: The flavors actually intensify overnight as the spices continue to meld. That means next-day leftovers are even more delicious. 

Customizable Crowd-Pleaser: Adjust the spice level, add fresh herbs, or garnish with cheese. It’s versatile enough to suit a variety of palates and preferences.

Ingredients

• Penne Pasta: It perfectly captures the spicy sauce. The ridged exterior also helps with sauce adherence.

• Olive Oil: It forms the base of the sauce. Use extra virgin olive oil for the best flavor.

• Garlic: Fresh garlic provides an essential aromatic flavor. It also contributes a subtle earthy sweetness.

• Crushed Red Pepper Flakes: This key ingredient gives arrabbiata its signature heat. Adjust the amount based on spice preference.

• Crushed San Marzano Tomatoes: They create a rich, authentic sauce base.

• Salt and Black Pepper: Basic seasonings enhance all other flavors. 

• Sugar: It helps balance the natural acidity of tomatoes if needed. It’s optional, and you may not need it if you use high-quality San Marzano tomatoes.

• Parmesan Cheese or Pecorino Romano: Another optional ingredient. These aged Italian cheeses add a sharp, salty finish. Pecorino offers a more intense, sheep’s milk flavor.

• Fresh Parsley: For an optional pop of bright color and fresh herb flavor. Additionally, it helps cut through the richness of the spicy sauce.

How to Make Penne Arrabbiata

Although this classic Italian dish looks elegant, it’s ridiculously simple to make. There are only five easy steps to follow. 

1. Cook the pasta. Cook it in a large pot of salted, boiling water until al dente. Follow the package instructions, and reserve 1 cup of pasta water before draining.

2. Start the sauce. Saute the garlic for 1 to 2 minutes in olive oil in a large skillet. Saute over medium heat until lightly golden. Then, add the red pepper flakes and cook for another 30 seconds.

3. Finish the sauce. Stir in the crushed tomatoes and simmer for 15 minutes until the sauce thickens slightly. Then, season with salt, pepper, and sugar (if needed). 

4. Combine. Toss the pasta in the sauce until well-coated. If needed, add the reserved pasta water a little at a time until it reaches your desired consistency. 

5. Serve. Transfer the pasta into individual serving bowls or plates. Garnish with cheese and parsley, if desired, and enjoy! 

Tips for the Best Penne Arrabbiata

Here are a few tips you should keep in mind when making this classic pasta. 

• Quality is a must. Opt for authentic San Marzano tomatoes, as they matter! A good-quality olive oil will also provide a richer and more flavorful sauce. These two ingredients are the backbone of the dish, so they must be top-of-the-line. 

• Salt the water generously. Salt in the pasta water seasons the pasta from the inside. It’s the easiest way to enhance the flavor of the overall dish. Don’t be stingy. 

• Don’t overcook the pasta! Always cook the penne to “al dente” per the package instructions. Slightly undercooking it by a minute ensures it will finish cooking perfectly when tossed with the sauce.

• Don’t use all the reserved water! Save about 1 cup of the starchy pasta water before draining. But if you need to add it to thin the sauce, do so gradually! It’s unlikely you’ll need the entire cup. 

• Put in the proper prep. Thinly slicing the garlic allows it to release its flavor gently without burning. Toasting the red pepper flakes releases their oils and intensifies their flavor.

• Toss, don’t pour. Toss the pasta thoroughly with the sauce in the skillet to coat every piece. Avoid simply pouring the sauce over the pasta when plating.

• Try tasty variations. Add protein like grilled chicken or sautéed shrimp for a heartier dish. Alternatively, mix in veggies (roasted zucchini, mushrooms, etc.) to add texture and flavor. For a vegan twist, skip the cheese and sprinkle with nutritional yeast.

How to Store

As mentioned, these leftovers taste great! However, you can’t freeze them, so try not to make too much. 

To Store: Place leftover penne arrabbiata in an air-tight container and refrigerate it for 3 to 4 days. Ensure it cools completely before sealing to prevent condensation. 

To Reheat: For the best results, reheat on the stovetop. Add the pasta to a skillet with a splash of water or olive oil. Reheat over medium heat, stirring gently until warmed through. Or, microwave in a covered dish with a damp paper towel. Heat in short intervals and stir to maintain moisture.