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4.86 from 7 votes
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Penne Arrabbiata

Total Time20 minutes minutes
Recipe
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By: Joanna Cismaru Posted: 08/18/19 Updated: 05/17/24

This post may contain affiliate links. Please read my disclosure policy.

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?

Table of Contents

Toggle
  • Penne Arrabbiata
  • What Is Arrabbiata?
  • Ingredients In Penne Arrabbiata
  • How To Make Penne Arrabbiata
  • How To Serve Arrabbiata
  • What Else Can I Add To My Arrabbiata?
  • How to Store Leftover Arrabbiata
  • More Incredible Pasta Recipes To Try:
  • Subscribe & receive a FREE Comfort Food Recipe Book!
  • Penne Arrabbiata
  • Did you try this recipe?
Penne Arrabbiata in a skillet garnished with basil

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!

overhead shot of all ingredients needed to make Penne Arrabbiata

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!
process shots showing how to make penne arrabbiata

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.

penne arrabbiata in a white plate

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.

Penne Arrabbiata in a white plate garnished with a basil leaf

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 in a white plate
Recipe
4.86 from 7 votes

Penne Arrabbiata

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?
Prep: 5 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
Print
Rate
4

Ingredients

  • 12 ounce penne or pasta of your choice
  • 3 tablespoon olive oil
  • 4 cloves garlic minced
  • 1/2 teaspoon red pepper flakes or to taste
  • 28 ounce whole peeled tomatoes 1 big can
  • 6 leaves basil chopped
  • 1/2 cup Parmesan cheese freshly grated
US Customary – Metric

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.

Tips & Notes:

  1. This sauce will last 3 to 4 days in the refrigerator. Make sure to store it in an airtight container.
  2. 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.

nutrition facts

Calories: 496kcal (25%) Carbohydrates: 73g (24%) Protein: 17g (34%) Fat: 15g (23%) Saturated Fat: 4g (25%) Cholesterol: 9mg (3%) Sodium: 494mg (21%) Potassium: 586mg (17%) Fiber: 5g (21%) Sugar: 7g (8%) Vitamin A: 443IU (9%) Vitamin C: 19mg (23%) Calcium: 233mg (23%) Iron: 3mg (17%)
Author: Joanna Cismaru
Course: Dinner, Lunch
Cuisine: Italian

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Find me on Facebook, Instagram, and Pinterest.

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