Name: Penne Arrabbiata Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 ounces penne pasta; 3 tablespoons olive oil; 4 cloves garlic, minced; 1–2 teaspoons crushed red pepper flakes (adjust to taste); 1 can (28 ounces) crushed tomatoes; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried oregano; 2 tablespoons fresh parsley or basil, chopped; extra olive oil for drizzling; grated Parmesan cheese for serving (optional)

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Get ready to fall head-over-heels in love with the bold, fiery flavors of Penne Arrabbiata! This classic Italian pasta dish is all about the harmony of simple ingredients: perfectly cooked penne tossed in a zesty, garlicky tomato sauce with a kiss (or a wallop, if you like it hot!) of red pepper. It’s one of those magical meals that’s lightning-fast to throw together, tastes like a warm hug from Nonna, and delivers pure comfort with every spicy, saucy bite. Whether you’re craving an easy weeknight dinner or looking to impress guests, Penne Arrabbiata is about to become your new pasta obsession.

Ingredients You’ll Need

Penne Arrabbiata is proof that you really can create incredible food with just a handful of pantry staples. Each ingredient plays an important role, building the sauce’s vibrant flavor, authentic texture, and irresistible color. Here’s what you need to make this Italian classic shine:

Penne Pasta: The tubular shape captures all that saucy goodness—don’t substitute if you want the true experience!
Olive Oil: Use a good-quality extra-virgin olive oil for richness and a fragrant base for the sauce.
Garlic: Take your time mincing it finely; its aromatic bite is essential for the bold Arrabbiata flavor.
Crushed Red Pepper Flakes: This is where the magic happens—add more or less to control the heat to your liking.
Crushed Tomatoes: A can of high-quality tomatoes delivers luscious body; for an even deeper flavor, try fire-roasted.
Salt: Drawing out the best in every ingredient, don’t skimp!
Black Pepper: Enhances the tomato’s brightness and the spice’s warmth.
Dried Oregano: Just a teaspoon, but it brings a lovely herby lift to the sauce.
Fresh Parsley or Basil: Chopped and sprinkled just before serving for a burst of color and fresh flavor.
Extra Olive Oil: A final drizzle adds silkiness and makes the sauce truly mouthwatering.
Grated Parmesan Cheese (Optional): Not traditional, but adds a delightful salty finish if you like.

How to Make Penne Arrabbiata

Step 1: Cook the Penne Pasta

Bring a large pot of salted water to a boil—salting the water is key to flavorful pasta! Add the penne and cook until perfectly al dente, checking the package instructions for timing. Before draining, scoop out about half a cup of the starchy pasta water; this is liquid gold for adjusting the sauce later, so don’t skip it. Drain the penne and set aside.

Step 2: Sauté the Garlic and Red Pepper Flakes

While the pasta cooks, set a large skillet over medium heat and pour in the olive oil. Once the oil shimmers, add the minced garlic and red pepper flakes. Gently sauté for just about a minute—the goal is to infuse the oil with that garlicky, spicy aroma without letting the garlic brown or burn. The kitchen will smell amazing!

Step 3: Build the Arrabbiata Sauce

To the fragrant oil, add the crushed tomatoes, salt, black pepper, and dried oregano. Stir everything together and let the sauce simmer uncovered for 10 to 12 minutes, stirring occasionally. You’re looking for a slightly thickened, cohesive sauce; if it splatters, you can partially cover the skillet. Taste as you go and add a little more red pepper if you want extra heat.

Step 4: Toss Together the Pasta and Sauce

Add the cooked penne right into the skillet with the simmering Arrabbiata sauce, tossing well to coat every piece. Use a splash or two of the reserved pasta water if needed to loosen the sauce and help it cling to the noodles. Cook together for another minute so everything melds—and make sure the pasta is piping hot and fully coated in spicy, tomatoey goodness.

Step 5: Garnish and Serve

Turn off the heat, then finish your Penne Arrabbiata with a flourish: scatter chopped parsley or basil on top for freshness, and drizzle with a final glug of olive oil for luxurious shine. If you love cheese, add a snowfall of grated Parmesan right before serving—but know that it’s just as delicious without!

How to Serve Penne Arrabbiata

Garnishes

Keep it traditional and vibrant with a generous handful of freshly chopped parsley or basil—these herbs add brightness and lovely color contrast atop the rustic red sauce. For extra richness, treat yourself to a sprinkle of Parmesan or even a touch of lemon zest to lift all the flavors. A last drizzle of good olive oil is truly transformative and makes Penne Arrabbiata sing!

Side Dishes

Balance out the heat and tang of Penne Arrabbiata with simple, soothing sides. Think classic garlic bread, a leafy green salad dressed with lemon and olive oil, or even lightly sautéed greens like spinach or broccolini for some bitter crunch. If you want to keep the meal cozy, serve alongside roasted vegetables or creamy polenta.

Creative Ways to Present

Surprise your guests (or yourself!) by serving Penne Arrabbiata in individual bowls with a swirl of herb oil or a dollop of ricotta. You could spoon it onto a big platter, family-style, topped with extra herbs for dramatic effect. Or fill hollowed bell peppers with the spicy pasta and bake until bubbling—unexpected and delicious!

Make Ahead and Storage

Storing Leftovers

Leftover Penne Arrabbiata stores beautifully! Place cooled pasta in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making tomorrow’s lunch a spicy little gift to yourself. Keep the herbs and cheese on the side and add fresh before serving.

Freezing

You can freeze Penne Arrabbiata, though it’s best to freeze just the sauce for optimal texture—pasta can become a little soft after thawing. Chill the sauce completely, then transfer to a freezer-safe bag or container; it’ll keep for up to 2 months. Defrost in the refrigerator overnight, then reheat and toss with freshly cooked penne when ready.

Reheating

Reheat cooled Penne Arrabbiata gently in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. Stir frequently so the pasta heats evenly and the sauce stays shiny—not dried out. You can also reheat in the microwave in 30-second bursts, stirring between each, until steaming hot.

FAQs

Can I make Penne Arrabbiata less spicy?

Absolutely! Simply use less crushed red pepper flakes to dial back the heat. Start with just half a teaspoon and taste as you go—Arrabbiata means “angry” in Italian, but you get to decide how fiery your sauce gets.

Is it necessary to use penne pasta, or can I substitute with another shape?

Penne is traditional for Penne Arrabbiata because its hollow shape catches all that spicy sauce so well, but you can swap in rigatoni, ziti, or even spaghetti in a pinch. Just adjust the cooking time based on your pasta shape.

Can I make this dish vegan?

Yes! Penne Arrabbiata is naturally vegan if you skip the Parmesan cheese (or use a plant-based alternative). The rich tomato sauce with olive oil and herbs is full of flavor on its own.

How do I avoid burning the garlic?

Make sure you sauté the garlic over medium (not high) heat, and keep a close eye on it—garlic only needs a minute to release its flavor. Stir constantly and add the tomatoes as soon as the garlic is fragrant but still pale.

What kind of canned tomatoes work best?

Go for high-quality crushed tomatoes for texture and flavor; if you spot fire-roasted varieties, they’ll add a smoky depth to your Arrabbiata. Avoid pre-seasoned cans so you can control the salt and spice yourself.

Final Thoughts

There’s something downright magical about a plate of homemade Penne Arrabbiata: it’s spicy, comforting, vibrant, and seriously addictive. If you haven’t tried making it yet, now’s the perfect time to invite this irresistible pasta into your meal rotation. Give it a go, play with the heat, and discover why Penne Arrabbiata is a forever favorite in kitchens everywhere!

Penne Arrabbiata Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A classic Italian pasta dish, Penne Arrabbiata is a spicy and flavorful tomato-based pasta that’s quick and easy to prepare. This recipe combines al dente penne pasta with a fiery tomato sauce infused with garlic, red pepper flakes, and herbs, finished with a drizzle of olive oil and fresh herbs. Perfect for a satisfying weeknight dinner.

Ingredients

Scale

Penne Arrabbiata:

12 ounces penne pasta
3 tablespoons olive oil
4 cloves garlic, minced
1–2 teaspoons crushed red pepper flakes (adjust to taste)
1 can (28 ounces) crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
2 tablespoons fresh parsley or basil, chopped
extra olive oil for drizzling
grated Parmesan cheese for serving (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook penne until al dente; reserve 1/2 cup pasta water, then drain.
Make the Sauce: In a large skillet over medium heat, warm olive oil. Add garlic and red pepper flakes; cook for 1 minute until fragrant. Stir in crushed tomatoes, salt, black pepper, and oregano; simmer for 10–12 minutes until slightly thickened.
Combine and Serve: Toss cooked pasta in the sauce, adding reserved pasta water if needed. Garnish with parsley or basil, drizzle with olive oil, and add Parmesan if desired before serving.