Penne Arrabbiata

I recently perfected my penne arrabbiata recipe. A fiery Italian classic that'll set your taste buds ablaze!

This “angry” (spicy) pasta dish, named for its fiery kick, is a Roman favorite. It combines perfectly cooked penne with a bold, garlicky tomato sauce.

Made with San Marzano tomatoes and red pepper flakes, it's a 5-star meal you can whip up in under 30 minutes.

Since mastering the recipe, I've served it for 1 impromptu dinner party and 2 weeknight meals. It's THAT good. And the best part?

Leftovers are even more delicious, as the flavors in the spicy tomato sauce intensify overnight.

Arrabbiata is endlessly customizable, too. Adjust the heat level, add fresh herbs, or sprinkle with cheese to suit your tastes.

It's a versatile crowd-pleaser that brings authentic Italian flavors to your table. So get ready to transform simple ingredients into a decadent, drool-worthy dish.

Ingredient Notes

• Penne Pasta: The ridged exterior is ideal for sauce adherence. It perfectly captures the spicy tomato sauce.

• Olive Oil: Forms the base of the sauce. Use extra virgin olive oil for the best flavor. My favorite brands are Pompeian or Bertolli.

• Fresh Garlic: An essential aromatic in most Italian food. It adds a subtle earthy herbiness. And here's one of my biggest pro-tips for cooking. If you don't have a garlic press or chopper, get both! They'll save you so much hassle!

• Crushed Red Pepper Flakes: This key ingredient gives the arrabbiata sauce its signature angry heat. (Arrabbiata means “angry” in Italian.) I tend to go heavier, but you can adjust the amount based on spice preference.

• Crushed San Marzano Tomatoes: Some people use diced tomatoes, but I prefer crushed whole tomatoes. They create a rich, authentic sauce base.

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

• Sugar: Helps balance the natural acidity of the tomatoes if needed. It’s optional, and I rarely use it. If you use high-quality San Marzano tomatoes, you probably won't need it either.

• Parmesan Cheese or Pecorino Romano: Also optional. These aged Italian cheeses add a sharp, salty finish. I like Pecorino because it offers a more intense, sheep’s milk flavor.

• Fresh Parsley: For an optional pop of bright color and fresh herbaceousness. Additionally, it helps cut through the richness of the spicy tomato sauce. I've also used fresh basil, and it works well.

How to Make Penne Arrabbiata

Although penne all'arrabbiata sounds exotic, it’s ridiculously simple to make. There are only five easy steps to follow:

1. COOK 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 SAUCE. Add garlic and sauté it for 1 to 2 minutes in olive oil in a large skillet. Sauté over medium heat until lightly golden. Then, add the crushed red pepper flakes and cook for another 30 seconds.

3. FINISH 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 until the sauce coats the cooked pasta thoroughly. If needed, add the reserved cooking water a little at a time until it reaches your desired consistency. I rarely need more than half a cup.

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

Tips for the Best Penne Arrabbiata

Here are my favorite tips for making this classic pasta:

• 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.

• Quality is a must. Opt for authentic San Marzano tomatoes. Trust me; they matter! A good-quality olive oil will also provide a richer, more flavorful sauce. These 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. To quote that one TikTok trend, I salt “until my ancestors tell me to stop.”

• Don’t overcook. Always cook the penne pasta 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. As I mentioned above, I never need the entire cup. 

• 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

Honestly, I like this dish best on day two when the flavors have had time to meld. However, you can't freeze them, so try not to make too much. 

To Store: Place leftover penne arrabbiata in an airtight 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.

More Delicious Pasta Recipes

One-Pot Spaghetti with Meat Sauce
Rigatoni al Forno
Chicken Penne Pasta
Tortellini Carbonara