If you love bold flavors and quick weeknight meals, you’re going to adore this Spicy Penne Arrabbiata Recipe. It’s a fiery, garlicky pasta that comes together in just about 30 minutes, but packs so much punch you’ll swear it’s been simmering all day. I absolutely love how this turns out every single time — perfect sauce clinging to every piece of penne, with just the right hit of heat and that irresistible garlicky aroma. Stick around, I’ll share my favorite tips to get this classic Italian dish just right for you.
Why You’ll Love This Recipe
- Quick & Simple: From start to finish in just 30 minutes—perfect for busy nights.
- Bold Flavor: Garlic, spicy red pepper flakes, and fresh tomatoes create a vibrant sauce.
- Versatile & Customizable: Easily adjustable heat level and toppings to suit your taste.
- A Family Favorite: My loved ones never tire of this classic comfort dish.
Ingredients You’ll Need
The ingredients here are simple and fresh, but each plays a key role in crafting that authentic, spicy, and rich Arrabbiata sauce. When shopping, aim for quality canned tomatoes—they really make the difference—and good olive oil to carry the flavors beautifully.
- Extra-virgin olive oil: It’s important for that fragrant, fruity base that helps mellow the garlic.
- Garlic cloves: Fresh is best—you want those lightly crushed cloves to infuse oil without browning.
- Red pepper flakes: Add more or less depending on your heat tolerance; I usually start with half a teaspoon and adjust.
- Whole canned tomatoes: Crush them by hand for that rustic texture or chop coarsely—either works great.
- Fine salt: To bring out all the layered flavors without overwhelming your palate.
- Fresh flat-leaf parsley: Finely chopped for a pop of color and fresh herbaceous notes at the end.
- Penne pasta: Great shape for holding onto that spicy sauce—don’t skip the al dente bite.
- Pecorino or Parmigiano cheese (optional): Adds a salty, nutty finish when grated on top right before serving.
Variations
I love making this spicy penne my own depending on the mood and what I have on hand—you totally should too! It’s great to mix things up without losing the essence of that fiery tomato magic.
- Extra Veggies: Sometimes I add sautéed bell peppers or mushrooms for extra texture and nutrition—delicious and hearty!
- Less Spicy: If you’re new to heat, try cutting the red pepper flakes in half or replacing with sweet paprika.
- Protein Boost: Toss in some cooked Italian sausage or chickpeas for a more filling meal.
- Gluten-Free: Swap out penne for gluten-free pasta and it’s just as tasty.
How to Make Spicy Penne Arrabbiata Recipe
Step 1: Get that water boiling like a pro
Start by filling a large pot about two-thirds full with water and bring it to a rolling boil over medium-high heat. Don’t forget to salt your water generously—think of it like seasoning the pasta itself, and it really makes a difference. I usually add a pinch or two while the water heats up.
Step 2: Infuse your oil with garlic and spice
While the water’s getting ready, heat your olive oil in a large sauté pan over medium-low heat. Toss in those lightly crushed garlic cloves and gently press them to release their flavor as they sizzle—don’t rush this part or let the garlic brown, or it turns bitter. After about 3 minutes, sprinkle in the red pepper flakes and stir to coat everything with that fragrant olive oil.
Step 3: Bring on the tomatoes
Carefully pour in the whole tomatoes along with all their juice—watch out for splashes! Season with salt, stir, and then crank the heat up to medium-high to bring everything to a boil. Once boiling, drop the heat to a gentle simmer and let the sauce cook for 20 to 25 minutes. You’re aiming for a thickened sauce with olive oil pooling on top—it’s that sign of loving the sauce right.
Step 4: Boil your penne
When your sauce is simmering, pop the penne into your boiling water and give it a stir right away to keep it from sticking. Cook the pasta until it’s very al dente—usually about a minute less than the package says. Trust me, you want it firm because it’ll finish cooking in the sauce.
Step 5: Marry pasta and sauce perfectly
Now here’s the trick I learned to keep things saucy and tasty—before draining, use tongs or a pasta fork to transfer the penne straight into your simmering sauce. That starchy pasta water clinging to the noodles helps loosen and bind the sauce to the pasta. Toss the pasta gently with the sauce over medium heat for a couple more minutes until it’s perfectly al dente and coated. If it looks too thick, add a splash of pasta water to smooth things out.
Step 6: Serve it up and enjoy!
Dish out the penne onto individual plates or bowls, and spoon any extra sauce over the top. For the grand finish, grate some fresh Pecorino or Parmigiano over each serving—you’ll find the salty, cheesy contrast just dreamy with that heat. Dig in while it’s hot!
Pro Tips for Making Spicy Penne Arrabbiata Recipe
- Don’t Rush the Garlic: Cooking it gently in olive oil infuses the entire dish, but watch carefully so it doesn’t scorch and turn bitter.
- Hand-Crush Your Tomatoes: I discovered this trick because it gives the sauce a rustic texture that’s more satisfying than pureed.
- Reserve Pasta Water: Adding a little of that starchy water to the sauce helps it cling perfectly to your pasta—magic happens here!
- Taste and Adjust Salt Late: Tomatoes vary in saltiness, so season the sauce towards the end to avoid over-salting.
How to Serve Spicy Penne Arrabbiata Recipe
Garnishes
I love topping this with freshly grated Pecorino Romano because its sharp saltiness cuts through the heat beautifully. Sprinkle on a handful of chopped fresh parsley for a fresh, green finish. Sometimes a drizzle of extra olive oil just before serving adds a silky touch I can’t resist.
Side Dishes
To keep things simple, I often serve this with a crisp green salad tossed in lemon vinaigrette or some garlic toasted bread on the side to mop up every last drop of that spicy sauce. When I want to go all out, a side of roasted vegetables or sautéed greens complements the meal perfectly.
Creative Ways to Present
For dinner parties, I like to serve this pasta in individual shallow bowls garnished with a sprig of fresh parsley and a little curled lemon zest. It makes it look festive and brightens up the plate. You can also bake it briefly with a sprinkle of mozzarella for a bubbly finish that’s crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
I usually store leftover pasta and sauce separately in airtight containers in the fridge. This keeps the pasta from soaking up too much sauce and getting mushy. The sauce lasts well up to 4 days, and the pasta can be gently reheated to retain its texture.
Freezing
The sauce freezes beautifully—just pop it into a freezer-safe container and thaw in the fridge overnight before reheating. I don’t recommend freezing the pasta cooked with the sauce because it can get too soft after thawing.
Reheating
To reheat, warm the sauce gently over low heat and toss in the pasta just before serving. Adding a splash of water or broth helps refresh the sauce’s consistency. Avoid microwaving directly without stirring or it gets unevenly heated.
FAQs
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Can I make Spicy Penne Arrabbiata less spicy?
Absolutely! You can reduce the amount of red pepper flakes or omit them entirely for a milder sauce. Alternatively, substitute with sweet paprika for flavor without heat. Start with a small amount and adjust to taste.
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What type of pasta works best for Arrabbiata sauce?
Penne is the classic choice because its ridges and tube shape hold the sauce so well, but rigatoni or ziti are great alternatives. The key is using a pasta that traps the sauce for full flavor in every bite.
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Can I prepare the sauce ahead of time?
Yes! The sauce actually tastes better after sitting overnight as the flavors meld. Simply reheat it gently and toss with fresh pasta before serving.
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What cheese should I use on top?
Pecorino Romano adds a sharp, salty punch that balances the heat nicely, while Parmesan offers a milder, nuttier flavor. Either works beautifully—go with your preference.
Final Thoughts
This Spicy Penne Arrabbiata Recipe holds a special place in my heart because it’s just so straightforward yet bursting with flavor. Whenever my family’s craving something comforting but with a little kick, this is my go-to. I hope you’ll find as much joy cooking it as I do eating it—grab those ingredients, turn up the heat, and enjoy a vibrant Italian classic 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 featuring penne tossed in a spicy, flavorful sauce made with garlic, red pepper flakes, and fresh tomatoes. This easy-to-make recipe delivers a robust and zesty flavor that’s perfect for a quick weeknight dinner or a satisfying meal any time.
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, plus the juice from the can
- 1/2 teaspoon fine salt (or to taste)
- 1/4 cup finely chopped fresh flat-leaf parsley
Pasta
- 1 pound penne pasta
Optional Toppings
- Freshly grated Pecorino or Parmigiano cheese
Instructions
- Boil the pasta water: Fill a large pot two-thirds full with water and set over medium-high heat. Bring the water to a rolling boil, then add a generous pinch of salt to season the water.
- Prepare the sauce base: While the water is heating, warm the olive oil in a large sauté pan over medium-low heat. Add the lightly crushed garlic cloves and press down to release their flavor. Cook for about 3 minutes until fragrant, being careful not to brown the garlic. Sprinkle in the red pepper flakes and stir to coat them evenly in the oil.
- Add and simmer the tomatoes: Carefully pour in the hand-crushed tomatoes along with their juice, watching out for spatters. Season the mixture with salt and stir to combine. Increase the heat to medium-high until the sauce comes to a boil, then reduce the heat to medium-low and let it simmer gently for 20 to 25 minutes. The sauce should thicken nicely and the oil will start to pool on top. Turn off the heat and stir in the chopped parsley.
- Cook the penne pasta: Add the penne to the boiling salted water and stir to prevent sticking. Cook the pasta until it is very al dente—about one minute less than the time recommended on the package instructions.
- Finish cooking pasta with sauce: As the pasta nears readiness, reheat the sauce over low heat. Using a pasta fork or tongs, transfer the pasta directly from the boiling water into the sauce, allowing some starchy pasta water to drip in. Increase the heat to medium and gently toss the pasta in the sauce for 1 to 2 minutes until the pasta finishes cooking to al dente and is well coated. Add a splash of pasta water if the sauce needs loosening.
- Serve and garnish: Divide the pasta among bowls and spoon any remaining sauce on top. Garnish with freshly grated Pecorino or Parmigiano cheese if desired, and serve immediately.
Notes
- This spicy, flavorful pasta comes together quickly in about 30 minutes, making it ideal for a fast weeknight meal or a satisfying late-night snack.
- Adjust the amount of red pepper flakes to suit your heat preference.
- Using whole canned tomatoes hand-crushed in the pan adds a nice texture and freshness to the sauce.
- Finishing the pasta in the sauce helps the flavors meld beautifully and creates a perfectly coated dish.
- Freshly grated Parmesan or Pecorino cheese adds a wonderful finishing touch but can be omitted for a dairy-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 385.4
- 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
