I love this recipe because it proves that simplicity can be extraordinary. With just a handful of ingredients, I can make a pasta dish that’s full of depth and personality. The heat from the chili, the fragrance of the garlic, and the sweetness of ripe tomatoes come together beautifully. It’s the perfect weeknight pasta when I want something flavorful but easy to prepare.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6–8 tablespoons olive oil 2 garlic cloves, slightly crushed ½–1 tablespoon dried red pepper flakes, or ½–1 fresh chili pepper, seeded and chopped 500 grams (1.1 lbs) canned diced tomatoes (or whole tomatoes, chopped before adding to the pan) 500 grams (1.1 lbs) penne pasta Basil or parsley, optional, for garnishing Kosher salt, as needed
Directions
I start by heating the olive oil in a large skillet over medium–high heat. When the oil begins to glisten, I add the garlic and red pepper flakes (or fresh chili). I let them sizzle gently, releasing their aroma into the oil.
While that’s cooking, I bring a large pot of salted water to a boil for the pasta.
Just before the garlic starts to brown, I remove it from the pan to avoid any bitterness. Then I add the diced tomatoes, reduce the heat, and let the sauce simmer for about 10 minutes until it thickens slightly.
As the sauce cooks, I add the penne to the boiling water and cook it until al dente, following the instructions on the package. I drain the pasta, then transfer it directly into the skillet with the sauce.
I toss everything together over high heat for a couple of minutes, just until the pasta is evenly coated with the spicy tomato sauce. Once the sauce clings beautifully to the penne, I turn off the heat.
I like to garnish it with fresh basil or parsley before serving, adding a burst of color and freshness.
Servings and Timing
This recipe serves 6 people and takes about 35 minutes in total—5 minutes of prep time and 30 minutes of cooking.
Variations
Sometimes I use fresh cherry tomatoes instead of canned ones for a lighter, brighter sauce. For a smoky twist, I add a pinch of smoked paprika. If I’m in the mood for extra richness, I drizzle a little more olive oil on top before serving. And while traditionalists skip the cheese, I sometimes sprinkle a bit of Pecorino Romano for added saltiness.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, I add a splash of water or olive oil and warm it gently in a pan over low heat. This keeps the pasta soft and the sauce silky. I don’t recommend freezing, as the texture of the pasta changes once thawed.
FAQs
What does “arrabbiata” mean?
“Arrabbiata” means “angry” in Italian, referring to the fiery heat of the chili in the sauce.
Can I use fresh tomatoes instead of canned?
Yes, I often use peeled and chopped fresh tomatoes when they’re in season.
How spicy is this dish?
It depends on how much chili I use. I start with less and add more to taste.
Can I make it less spicy?
Yes, I simply reduce the amount of chili flakes or use sweet paprika for a milder flavor.
Should I serve cheese with penne all’arrabbiata?
Traditionally it’s served without, but I sometimes add Pecorino Romano for extra flavor.
Can I add protein to this dish?
Yes, grilled chicken or shrimp work well, though I love it best in its classic vegetarian form.
Can I use another type of pasta?
Absolutely. Spaghetti, rigatoni, or fusilli also pair wonderfully with this sauce.
How do I prevent the garlic from burning?
I remove it from the pan just before it browns—burned garlic gives the sauce a bitter taste.
Can I make the sauce ahead of time?
Yes, I often make the sauce in advance and refrigerate it for up to 3 days.
Conclusion
Penne all’Arrabbiata is one of my favorite go-to Italian pasta dishes. I love how simple ingredients come together to create such a bold and satisfying flavor. Whether I’m cooking for family or just craving something spicy and comforting, this dish never disappoints. It’s a true Italian classic—fiery, flavorful, and always made with love.
Penne all’Arrabbiata is a classic Italian pasta dish from Lazio featuring penne tossed in a spicy tomato sauce infused with garlic, chili, and olive oil. Simple yet bold, it’s a quick, comforting meal that celebrates the fiery flavors of traditional Italian cooking.
Ingredients
6–8 tbsp olive oil
2 garlic cloves, slightly crushed
½–1 tbsp dried red pepper flakes or ½–1 fresh chili pepper, seeded and chopped
500 g (1.1 lbs) canned diced or whole tomatoes, chopped
500 g (1.1 lbs) penne pasta
Kosher salt, as needed
Fresh basil or parsley, for garnish (optional)
Instructions
Heat olive oil in a large skillet over medium–high heat until it begins to shimmer.
Add garlic and red pepper flakes (or fresh chili) and sauté gently until fragrant. Remove the garlic just before it browns to prevent bitterness.
Add diced tomatoes to the pan, reduce heat, and simmer for 10 minutes until slightly thickened.
Meanwhile, bring a large pot of salted water to a boil and cook penne until al dente, following package instructions.
Drain the pasta and transfer it directly into the skillet with the sauce.
Toss over high heat for 1–2 minutes until pasta is well coated with the spicy tomato sauce.
Serve immediately, garnished with basil or parsley if desired.
Notes
Adjust chili quantity to control spiciness—use less for mild heat or more for a fiery kick.
Fresh cherry tomatoes can replace canned tomatoes for a lighter sauce.
Add a drizzle of olive oil before serving for extra richness.
Though traditionally cheese-free, Pecorino Romano can be added for extra saltiness.
Reheat leftovers gently with a splash of water or olive oil to restore texture.
