Penne Arrabbiata – a quick and easy Italian pasta dish with a spicy tomato sauce. It’s perfect for a weeknight meal and only takes about 30 minutes to make!

penne all'arrabbiata

Pasta is a fantastic choice when you’re craving a quick and flavorful meal. I love classic options like marinara or creamy pesto, but lately, I’ve been obsessed with Penne Arrabbiata. This spicy tomato sauce comes together in no time, making it perfect for busy nights. Enjoy it with a simple salad and crusty bread, and don’t forget a glass of red wine to complete the meal.

Arrabbiata means “angry” in Italian, a fitting name for its fiery flavor. Just a quick note: it’s spelled with two “b”s – arrabbiata.

Why I love This Penne Arrabbiata Recipe

  • Spicy and flavorful
  • Quick and easy to make
  • You can adjust the spiciness to your liking
  • You can add other ingredients like meat or vegetables

Ingredients & Substitutions

Here’s a breakdown of the key ingredients and some substitution options for this recipe:

  • Pasta: Ridged penne are traditional, the ridges help to hold the sauce. Rigatoni, fusilli, rotini, or cavatappi work too.
  • Tomatoes: Use peeled canned tomatoes for convenience or fresh tomatoes during the season for a vibrant taste.
  • Garlic: Fresh is best, skip the garlic powder.
  • Red Chili: You can use fresh or dried chili. Adjust the amount for your spice preference.
  • Olive oil: Extra virgin olive oil adds the best flavor.
  • Flat-leave parsley: Fresh Italian parsley adds a fresh taste. While some recipes may call for basil, it’s not part of the original Italian arrabbiata recipe.
  • Pecorino romano cheese: This is the traditional cheese for Arrabbiata, but Parmesan can be used as a substitute.

How to Make Penne Arrabbiata

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente.
  2. Make the sauce: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add minced garlic and chopped chili peppers or red chili flakes. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.  
  3. Simmer the sauce: Add the chopped canned tomatoes, then rinse the tomato can out with ¼ cup of water and add it to the sauce with a good pinch of salt. Simmer for about 15 minutes, or until the sauce has thickened slightly.
  4. Combine and serve: Add the cooked pasta to the sauce and toss to coat evenly. Serve immediately, topped with freshly grated Pecorino Romano cheese and chopped parsley.

Storage Instructions

Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little water or olive oil if needed.

Make-ahead: The sauce can be prepared a day in advance and stored in the refrigerator.

Freezing: To freeze the sauce, let it cool completely before placing it in an airtight container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Freezing the entire Penne Arrabbiata dish is not recommended as the pasta texture will be affected. It’s best to freeze just the sauce and cook the pasta fresh when ready to serve.

Have you tried this penne arrabbiata recipe yet? We’d love to hear your feedback, creative variations, or any questions you have in the comments below!

a bowl of penne arrabbiata on a white wooden board.
Print Recipe

How To Make It: Penne all’Arrabbiata

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
(5 stars) 2 ratings
Penne all’Arrabbiata: a very simple and quick Italian recipe. Ready in 30 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 fresh red chili finely chopped
  • 1 clove garlic finely chopped
  • 1 can 8.4 oz (240g) peeled canned tomatoes chopped or crushed with a fork
  • salt to taste
  • 7 oz.(200 g) ridged penne
  • parsley finely chopped
  • Pecorino cheese grated

Instructions

  1. Cook the pasta in a large pot of salted boiling water until al dente. Follow your package cooking times.
  2. Meanwhile, heat the olive oil in a large saucepan over medium-high heat. Add garlic, chili peppers or chili pepper flakes, and heat until golden and fragrant, about 30 seconds. 
  3. Add the tomatoes and stir to combine. Rinse the tomato can out with ¼ cup of water and add it to the sauce with a good pinch of salt.
  4. Simmer for 10/15 minutes, or until the sauce has reduced enough that it doesn't look watery anymore. Taste and adjust the seasoning to your taste.
  5. Drain the pasta and add to the sauce. Heat through for a minute, adding some of the cooking water if necessary.
  6. Remove from heat, sprinkle the penne all’arrabbiata with parsley and give it a quick stir.
  7. Serve with a generous amount of grated Pecorino cheese.

Nutrition

Serving: 242 g, Calories: 461 kcal, Carbohydrates: 60.4 g, Protein: 14.5 g, Fat: 18.3 g, Saturated Fat: 3.3 g, Cholesterol: 78 mg, Sodium: 350 mg, Fiber: 1.1 g, Sugar: 3.1 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Pasta
Cuisine: Italian
penne all'arrabbiata