Penne Arrabbiata is your new favorite comfort food. This Italian classic is not only spicy, fragrant, rich, and hearty, but it’s nonna approved. Does it get any better than that?
Penne Arrabbiata
Now that’s a mouthful, figuratively and literally. Not only is this sauce packed with all of the constants in the alphabet, but it’s also got a perfectly spicy, tomatoey, garlicky flavor. I absolutely love keeping a jar of this stuff in the fridge, to spoon it over a range of carbs including any number of pastas.
This is some stick to your ribs goodness right here. Perfectly spicy and sinfully comforting, I like to whip this sauce out on any chill or rainy days when all I really need is to just be warmed from the inside out. So what are we waiting for?
What Is Arrabbiata?
This classic Italian sauce hails from around Rome in Italy. It’s packed full of heat, garlic, and rich tomatoey goodness. We get our heat here today from some red pepper flakes and we’re going to (attempt to) cool it off with a nice big dose of Parmesan cheese. I love penne for a dish like this because it’s got lots of ridges for all that rich sauce to cling to.
This is a great dish with just a handful of ingredients, simplicity at its best. Best of all it’s ready in 20 minutes from start to finish!
Ingredients In Penne Arrabbiata
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Pasta – Penne is what I like to use but feel free to use any kind you’d like!
- Olive oil – We want a nice neutral tasting oil that with saute our garlic and red pepper flakes in.
- Aromatics – We’re using fresh garlic and some red pepper flakes today. If minced garlic is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Tomatoes – The key to the homemade element of our sauce. Grab a big can of whole peeled tomatoes.
- Herbs – Fresh basil all chopped up. I really recommend using fresh basil for this recipe but if that’s just not an option keep in mind that 1 teaspoon dried equals 1 tablespoon fresh, so don’t go overboard.
- Cheese – Freshly grated Parmesan cheese is a must, a must I say!
How To Make Penne Arrabbiata
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Cook the pasta: According to package instructions. Reserve 1 cup of pasta water.
- Saute the aromatics: Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes to the skillet and cook, stirring for 30 seconds.
- Create the sauce: Add the tomatoes to the skillet, crushing them roughly with a wooden spoon. Bring to a simmer and cook for 5 to 10 minutes over low heat. Remove from heat and stir in the chopped basil.
- Incorporate the pasta: Drain the pasta and add it to the sauce. Toss well and add more pasta water if too dry. Taste and season with salt, pepper and more pepper flakes as needed.
- Finish the dish: Garnish with freshly grated Parmesan cheese and serve immediately.
How To Serve Arrabbiata
This sauce is so delicious and it’s great served over any pasta such as fettuccine or pappardelle, but it’s also amazingly delicious served over a creamy polenta or rice. You can even serve it by itself or as a spread over some nice crusty bread.
What Else Can I Add To My Arrabbiata?
Consider this sauce a blank canvas for whatever ingredients you’d like to incorporate. Any of these below will add some great complexity and dimension to your dish.
- Prawns
- Spicy Italian sausage
- Mushrooms
- Ground beef
- Ground pork
- Lamb
- Onion, white or yellow
- Ground turkey
How to Store Leftover Arrabbiata
This sauce will last 3 to 4 days in the refrigerator. Make sure to store it in an airtight container.
Freezer
This arrabbiata also freezes well. Store it in an airtight container in the freezer for 4 to 6 months. Allow to thaw fully before reheating on the stove.
More Incredible Pasta Recipes To Try:
- Creamy Sun Dried Tomato Gnocchi
- Garlic and Parsley Butter Chicken with Gnocchi
- One Pot Chicken Florentine Gnocchi
- Chicken And Gnocchi Dumpling Soup
- One Skillet Ham And Cheese Gnocchi
- One Pot Creamy Parmesan Pasta
- Easy Pasta Alfredo
- Creamy Parmesan Orzo with Chicken and Asparagus
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Penne Arrabbiata
Ingredients
- 12 oz penne, or pasta of your choice
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes, or to taste
- 28 oz whole peeled tomatoes, 1 big can
- 6 leaves basil, chopped
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- Cook the pasta: According to package instructions. Reserve 1 cup of pasta water.
- Saute the aromatics: Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes to the skillet and cook, stirring for 30 seconds.
- Create the sauce: Add the tomatoes to the skillet, crushing them roughly with a wooden spoon. Bring to a simmer and cook for 5 to 10 minutes over low heat. Remove from heat and stir in the chopped basil.
- Incorporate the pasta: Drain the pasta and add it to the sauce. Toss well and add more pasta water if too dry. Taste and season with salt, pepper and more pepper flakes as needed.
- Finish the dish: Garnish with freshly grated Parmesan cheese and serve immediately.
Notes
- This sauce will last 3 to 4 days in the refrigerator. Make sure to store it in an airtight container.
- This arrabbiata also freezes well. Store it in an airtight container in the freezer for 4 to 6 months. Allow to thaw fully before reheating on the stove.
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