This classic Penne Arrabbiata is a vibrant, fiery Italian pasta dish that combines the comforting texture of al dente penne with a bold, garlicky tomato sauce.
What sets it apart is its perfect balance of spice from crushed red pepper flakes and freshness from basil and parsley, creating a lively, aromatic flavor profile.
Rich in plant-based protein from the pasta and high in fiber from tomatoes, this dish is both nourishing and satisfying.
The use of olive oil provides healthy monounsaturated fats, while the optional Parmesan or Pecorino adds a touch of savory richness without overwhelming the lightness of the sauce.
Ready in just 20 minutes, it’s ideal for busy weeknights, meal-prep, or a quick dinner that impresses without complicated techniques
Must-Have Tools for Perfect Results
Large Pot
Essential for boiling penne to a perfect al dente texture. Its capacity ensures pasta cooks evenly and prevents sticking, a must-have for any pasta lover.
Large Skillet or Sauté Pan
Perfect for creating the spicy tomato sauce, allowing garlic and red pepper to bloom in olive oil, and providing ample space for simmering tomatoes evenly.
Wooden Spoon
Ideal for crushing canned tomatoes directly in the pan and stirring sauce gently, preserving texture while mixing flavors efficiently.
Fine Grater or Microplane
Perfect for grating Parmesan or Pecorino cheese evenly over the finished pasta, enhancing flavor and presentation with minimal effort.
Chef’s Knife
Necessary for chopping fresh basil and parsley finely, ensuring even distribution and maximizing aroma and visual appeal in every bite.
20-Minute Penne Arrabbiata
Equipment
- large pot
- 1 large skillet or sauté pan
- 1 Wooden spoon
- 1 fine grater or microplane
- Chef’s Knife
Ingredients
- 1 pound penne rigate
- 3 tablespoons olive oil
- 3 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes adjust to taste
- 1 28-ounce can whole peeled tomatoes, or 1 ½ cups fresh chopped tomatoes
- 2 tablespoons tomato paste
- 6 fresh basil leaves chopped
- ½ cup freshly grated Parmesan or Pecorino cheese for topping
- ⅓ cup fresh chopped parsley for garnish
Instructions
- Boil the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Add the penne rigate to the boiling water and stir occasionally to prevent sticking. Cook the pasta according to package instructions until it reaches a firm al dente texture, then drain and set aside, reserving a small cup of pasta water for later use.
- Prepare the Garlic and Spices: While the pasta is cooking, heat olive oil in a large skillet over medium heat until shimmering. Add minced garlic and crushed red pepper flakes, stirring constantly for about 30 seconds to release their aromas without burning. This step ensures the base of your arrabbiata sauce is fragrant and flavorful, providing a subtle, spicy kick.
- Add Tomatoes and Tomato Paste: Pour in the canned whole peeled tomatoes (or fresh chopped tomatoes) and add tomato paste directly into the skillet. Use the back of a wooden spoon to gently crush the tomatoes while stirring to combine evenly with the garlic and oil. Bring the mixture to a low simmer and let it cook for 5–10 minutes, allowing the flavors to meld and thicken naturally.
- Incorporate Fresh Basil: Remove the skillet from the heat and stir in the chopped fresh basil leaves carefully. This preserves their bright color and fragrant aroma while enhancing the overall freshness of the sauce. Taste the sauce and adjust with salt, pepper, or extra red pepper flakes if you prefer more heat.
- Combine Pasta and Sauce: Add the cooked penne to the skillet with the tomato sauce, tossing gently to coat every piece of pasta evenly. If the sauce feels too thick, add a splash of reserved pasta water to achieve a smooth consistency that clings beautifully to the noodles. Ensure the pasta is heated through and well-coated, allowing the flavors to meld perfectly before serving.
- Garnish and Serve: Plate the pasta immediately and generously top with freshly grated Parmesan or Pecorino cheese, followed by a sprinkle of finely chopped parsley. Serve hot, with an optional drizzle of extra olive oil for richness. This presentation adds both visual appeal and layers of fresh flavor, making it perfect for a quick weeknight dinner or casual dinner party.
Notes
- Use high-quality canned tomatoes for the richest flavor, or fresh tomatoes when in season for a brighter taste.
- Adjust crushed red pepper flakes to control spiciness; start small and add more gradually.
- Reserve a small amount of pasta water to loosen the sauce if needed, creating a silky texture that clings to noodles.
- Freshly grated Parmesan or Pecorino elevates the flavor; avoid pre-shredded cheese for best results.
- For a gluten-free option, use your favorite gluten-free penne without altering cooking time significantly.
- The sauce can be made ahead and refrigerated for up to 3 days; add fresh herbs before serving
Chef’s Secrets: Mastering Arrabbiata Sauce
The key to a perfect Arrabbiata lies in balancing heat, acidity, and freshness.
Sauté the garlic and red pepper just until fragrant—overcooking can make the garlic bitter.
Crushed tomatoes should be simmered gently, allowing the sauce to thicken naturally without stirring too aggressively.
Always finish the sauce with fresh basil for aroma and a hint of sweetness to balance the spicy bite.
A small splash of reserved pasta water can help bind the sauce to the penne for that classic, silky texture.
Serving Suggestions: Delicious Meal Pairings
Penne Arrabbiata is versatile for weeknight dinners or casual entertaining.
Serve with a crisp green salad and a drizzle of extra virgin olive oil for a light, balanced meal.
Crusty bread or garlic baguette slices make perfect companions for soaking up the sauce.
For extra richness, top with a poached egg or grilled vegetables like zucchini or bell peppers.
Pair with a light red wine, such as Chianti, to complement the tangy tomato base.
Storage Tips: Keeping Pasta Fresh
Store leftover Arrabbiata sauce separately from the pasta in airtight containers in the refrigerator for up to 3 days.
Reheat gently over low heat, adding a splash of water to restore silky texture.
Cooked pasta can be stored in the fridge for 1–2 days; toss lightly with olive oil to prevent sticking.
This separation ensures the sauce remains flavorful and the pasta doesn’t become mushy, perfect for meal prep or quick weeknight dinners.
Frequently Asked Questions About Arrabbiata
1. Can I make it vegan?
Yes! Simply omit cheese or replace with vegan Parmesan alternatives. The sauce itself is already vegan, packed with tomatoes, garlic, and olive oil.
2. Can I use spaghetti instead of penne?
Absolutely! Any long or short pasta works; just adjust cooking times according to the type of noodle.
3. How spicy is Penne Arrabbiata?
The heat comes from crushed red pepper flakes. Adjust to your preference—start with ¼ teaspoon and increase gradually if desired.
4. Can I freeze the sauce?
Yes, the sauce can be cooled and stored in freezer-safe containers for up to 2–3 months. Reheat gently and toss with freshly cooked pasta.
5. How do I make it gluten-free?
Use gluten-free penne, which cooks similarly to regular pasta. Ensure any additional toppings, like cheese substitutes, are also gluten-free.
This recipe is inspired by tastesbetterfromscratch and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
