From time to time, I like to cook something fast but still impressive, and Penne Arrabbiata fits perfectly in those moments. But what I love most about it is that even in its simplicity, the flavors are bold and rich. It’s amazing how just a few ingredients can come together and create a dish that feels comforting, vibrant, and even a little fancy when served nicely. The balance of spicy, garlicky, and slightly sweet tomato sauce makes it a dish that everyone can enjoy, whether you’re cooking for yourself or for a group of friends.

Penne Arrabbiata is one of those simple Italian dishes that is full of flavor but doesn’t require hours in the kitchen. The name “Arrabbiata” literally means “angry,” and that perfectly describes the spicy kick this tomato-based pasta has. It’s a favorite in many households because it’s quick, easy, and so satisfying. The combination of garlic, chili, and fresh tomato makes every bite a little burst of heat and comfort.

I have always enjoyed keeping my pantry stocked with simple Italian essentials. I use olive oil, fresh garlic, and dried pasta in almost every meal. Always, I make sure to have crushed tomatoes on hand because they are the base of many quick sauces. I also like to keep fresh parsley and Parmesan around because a little sprinkle can make the dish look and taste amazing.

You can serve Penne Arrabbiata on its own with a simple side salad, some garlic bread for dipping, also with a glass of chilled white wine for a perfect dinner experience. It’s casual enough for weeknight dinners, but when plated nicely, it’s elegant enough to impress guests.

Its Perfect For:

• Weeknight dinners when you want something quick and spicy.
• Lunches that need a little flavor boost without too much effort.
• Small gatherings where a simple, classic pasta shines.
• Spicy food lovers who enjoy a little heat in every bite.
• Cooking practice if you want to master the basics of Italian pasta sauces.

Ingredients

• 12 oz (340 g) penne pasta
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1–2 teaspoons red chili flakes (adjust to taste)
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar (optional, to balance acidity)
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving (optional)

Kitchen Equipment You’ll Need

• Large pot for boiling pasta.
• Colander to drain the pasta.
• Large skillet or sauté pan for the sauce.
• Wooden spoon or spatula for stirring.
• Measuring cups and spoons.
• Knife and cutting board for slicing garlic.
• Serving dish or bowl for plating.

How to Make Penne Arrabbiata

Step 1

Cook the pasta: Bring a large pot of salted water to a boil. Add penne and cook according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.

Step 2

Prepare the sauce: In a large skillet, heat olive oil over medium heat. Add the sliced garlic and sauté for 1–2 minutes until fragrant and lightly golden, being careful not to burn it.

Step 3

Add heat and tomatoes: Stir in the red chili flakes and cook for 30 seconds to release their flavor. Pour in the crushed tomatoes, season with salt, pepper, and sugar if using. Simmer the sauce on low heat for 10–12 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

Step 4

Combine pasta and sauce: Add the cooked penne to the skillet, tossing gently to coat each piece in the sauce. If the sauce is too thick, add a splash of reserved pasta water until you reach the desired consistency. Allow it to simmer together for 1–2 minutes so the pasta absorbs the sauce’s flavors.

Step 5

Serve: Transfer the Penne Arrabbiata to a serving dish. Garnish generously with chopped fresh parsley and a sprinkle of Parmesan cheese if desired. Serve immediately while hot for a perfectly spicy, comforting Italian meal.

Tips for Perfect Penne Arrabbiata

• Always cook pasta al dente because it will continue to cook slightly in the sauce and won’t get mushy.
• Use fresh garlic instead of powdered for a stronger, authentic flavor that blends beautifully with olive oil.
• Adjust the chili flakes to your spice tolerance; start small and add more as needed.
• Reserve a little pasta water to loosen the sauce if it becomes too thick while tossing the pasta.
• Stir the sauce occasionally while simmering to prevent sticking and ensure even flavor distribution.
• Don’t overcook the garlic; golden, not burnt, garlic gives the best aroma and taste.
• Garnish with fresh parsley and Parmesan just before serving to keep the flavors bright and fresh.

Optional Ingredients

• Red bell pepper, diced, for a sweeter, milder flavor.
• Anchovy paste, for a salty, umami depth.
• Kalamata olives, pitted and chopped, for a briny punch.
• Sun-dried tomatoes, chopped, for a richer tomato flavor.
• Fresh basil, for a fragrant, herbal addition.
• Crushed red pepper paste, instead of flakes, for more uniform heat.

How to Serve Penne Arrabbiata?

I love serving Penne Arrabbiata straight from the skillet so it’s piping hot and the aroma fills the kitchen. Placing it on a wide, shallow plate helps the sauce cling to each penne piece, showing off the vibrant red color. I usually sprinkle freshly chopped parsley over the top for a bright, fresh contrast, and sometimes a little Parmesan cheese to add a creamy, salty layer that balances the heat perfectly.

I also enjoy pairing it with simple sides to make the meal more complete. A crisp green salad with lemon vinaigrette or lightly roasted vegetables works beautifully. For a fun touch, I serve garlic bread or breadsticks to scoop up any remaining sauce — it’s a small indulgence that makes everyone smile.

I find that presenting it nicely can make the dish feel special even on a weeknight. I like to drizzle a tiny bit of extra virgin olive oil over the pasta just before serving and place a few chili flakes on top for a little extra “wow.” I also enjoy serving it in individual bowls for a casual family meal or on a big platter when I have friends over, so everyone can help themselves.

Is Penne Arrabbiata Healthy?

Penne Arrabbiata can be a healthy choice because it’s made with simple, fresh ingredients. The sauce is primarily tomato-based, which is rich in vitamins and antioxidants, and using olive oil adds heart-healthy fats.

However, it’s important to watch portion sizes and balance it with vegetables or a side salad. Using whole wheat pasta can increase fiber content, and adding fresh vegetables can make it a complete, nourishing meal.

Variations and Substitutions

• Whole Wheat Penne Arrabbiata: Use whole wheat penne for extra fiber and a nuttier flavor. It works well with the spicy sauce and feels a little heartier.
• Vegetable-Packed Arrabbiata: Add zucchini, bell peppers, or mushrooms to make the dish more nutritious and colorful.
• Seafood Penne Arrabbiata: Toss in shrimp or scallops for a seafood twist, simmering them gently in the spicy sauce.
• Creamy Arrabbiata: Add a splash of cream or milk to mellow the heat and create a rich, velvety sauce.
• Vegan Penne Arrabbiata: Skip the Parmesan and use nutritional yeast for a cheesy flavor, keeping it completely plant-based.
• Spicy Sausage Version: Add sliced Italian sausage for a protein boost and extra savory flavor.
• Penne with Roasted Garlic: Roast the garlic before adding to the sauce for a milder, sweeter garlic flavor.
• Arrabbiata with Pesto: Mix in a spoonful of basil pesto before serving for a fragrant herbal twist.

How to Store and How to Reheat

Leftover Penne Arrabbiata can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the pasta is fully cooled before sealing the container to preserve texture and flavor. If you want to keep it longer, the sauce and pasta can be stored separately and combined when reheating.

To reheat, place the pasta and sauce in a skillet over low heat, adding a splash of water or pasta water to loosen the sauce. Stir gently until warm, making sure the pasta doesn’t stick. Alternatively, you can reheat in the microwave in short intervals, stirring in between to maintain an even temperature.

Frequently Asked Questions About Penne Arrabbiata

Can I make Penne Arrabbiata ahead of time?
Yes! You can prepare the sauce a day in advance and store it in the refrigerator. When ready, simply cook the pasta and toss it with the warm sauce, making dinner super quick and easy.

Can I reduce the spiciness?
Absolutely. You can cut back on chili flakes, or remove the seeds from fresh chili if you prefer a milder taste. Adding a pinch of sugar or a touch of cream can also soften the heat without losing flavor.

What pasta works best?
Traditionally, penne is used because its shape holds the sauce well. However, rigatoni, fusilli, or even ziti work beautifully and absorb the sauce just as nicely. This gives you flexibility depending on what you have at home.

Can I freeze it?
Yes, but it’s best to freeze the sauce separately from the pasta. Pasta tends to get mushy when frozen. Reheat the sauce slowly on low heat and cook fresh pasta, then combine for best results.

Penne Arrabbiata Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Spicy, flavorful, and easy to make, this Penne Arrabbiata recipe is perfect for weeknight dinners or casual gatherings. Learn step-by-step tips, variations, and how to serve this classic Italian pasta.

Ingredients

• 12 oz (340 g) penne pasta

• 3 tablespoons olive oil

• 4 cloves garlic, thinly sliced

• 1–2 teaspoons red chili flakes (adjust to taste)

• 1 can (14 oz / 400 g) crushed tomatoes

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon sugar (optional, to balance acidity)

• Fresh parsley, chopped, for garnish

• Grated Parmesan cheese, for serving (optional)

Directions

• Cook the pasta: Bring a large pot of salted water to a boil. Add penne and cook according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
• Prepare the sauce: In a large skillet, heat olive oil over medium heat. Add the sliced garlic and sauté for 1–2 minutes until fragrant and lightly golden, being careful not to burn it.
• Add heat and tomatoes: Stir in the red chili flakes and cook for 30 seconds to release their flavor. Pour in the crushed tomatoes, season with salt, pepper, and sugar if using. Simmer the sauce on low heat for 10–12 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
• Combine pasta and sauce: Add the cooked penne to the skillet, tossing gently to coat each piece in the sauce. If the sauce is too thick, add a splash of reserved pasta water until you reach the desired consistency. Allow it to simmer together for 1–2 minutes so the pasta absorbs the sauce’s flavors.
• Serve: Transfer the Penne Arrabbiata to a serving dish. Garnish generously with chopped fresh parsley and a sprinkle of Parmesan cheese if desired. Serve immediately while hot for a perfectly spicy, comforting Italian meal.