Penne all'Arrabbiata is an easy, spicy pasta recipe with a simple tomato sauce, but don't be fooled. Silky olive oil, crushed red pepper, and garlic give it so much flavor!
Penne all'Arrabbiata is one of my MOST favorite pastas. Arrabbiata means angry in Italian, and this pasta is angry due to the spicy heat from crushed red pepper that permeates the sauce.
This spicy pasta sauce is based on my simple homemade tomato sauce recipe and is also vegetarian and vegan. It's not traditionally served with cheese, so it's a great twist on a simple tomato sauce that everyone at the table will love.
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Ingredients you'll need
- Canned tomatoes: Because this sauce only has a few ingredients, you HAVE to use the good tomatoes. REAL San Marzano tomatoes. San Marzanos have a sweeter, less acidic flavor than other canned tomatoes, and they simply melt into a sauce. All of that beautiful sweetness is needed to complement the spiciness. I like Cento brand, it's widely available, Trader Joe's carries it. They even have a website that lets you find the exact field where the tomatoes in your can were grown.
- Penne pasta: This is the part where I tell you that you also have to use the really good pasta. Can't use that 99 cent cheap stuff, it will turn to mush. Good pasta should look a little yellow, and it will cook to a perfect al dente. DeCecco is a great Italian brand that you can find at most grocery stores.
- Olive oil: This is going to seem like a lot of oil, but trust me. It will cook down and blend with the tomatoes into a silky sauce.
- Garlic: I like a lot of garlic, you can adjust here to your taste.
- Crushed red pepper: This is what makes our angry pasta so angry. Again, adjust to your tolerance for spice.
- Kosher salt
*Full list of ingredients with measurements in the recipe card below.
How to make penne all'arrabbiata
Recipe adapted from Elizabeth Minchilli.
Step 1: Heat the olive oil, garlic, and crushed red pepper
Use a good chef's knife and finely chop the garlic. Heat the olive oil in a large skillet over medium heat.
Once the oil starts to shimmer, add the garlic and crushed red pepper flakes and cook for about 2 minutes, just until the garlic is fragrant and starting to become translucent. This infused oil is what is going to make the sauce taste so good.
Step 2: Crush the tomatoes and add to the pan
Dump the can of San Marzano tomatoes into a large bowl and crush them by hand. Some brands add a few basil leaves, if your can has these, pull them out.
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Add the tomatoes to the skillet with the olive oil mixture and season with a pinch of salt. Turn the heat down to low and simmer for about 20 minutes, stirring often, until the tomatoes are broken down and the sauce has melded together. Season with more salt if needed.
Step 3: Cook the penne
Meanwhile, bring a large pot of water to a boil. Add enough salt so it 'tastes like the sea' and cook the penne until al dente according to package instructions.
Step 4: Add the penne to the arrabbiata sauce
Drain the pasta and add it to the sauce in the skillet. Stir to coat thoroughly and get all that spicy tomato sauce into all the nooks and crannies of the noodles.
Top with a bit of chopped fresh parsley and serve. Penne all'arrabbiata is not traditionally served with cheese.
Expert tips
- Be sure you're getting REAL San Marzano tomatoes: Some labels try to make you think you are getting the real thing, but they are fakes! Real San Marzano tomatoes are only grown in a specific region in Italy. They are only sold in cans, either whole or cut in half. Look for the words "certified" or "Pomodoro San Marzano dell’Agro Sarnese Nocerino D.O.P".
- You can tailor the spiciness and amount of garlic to your taste: I like about 2 teaspoons of crushed red pepper in mine, and a lot of garlic. You can always dial the spiciness back at first, and add more crushed red pepper when serving.
- Don't be alarmed by the amount of olive oil: It seems like a lot, but since it is infused with the garlic and red pepper flakes, it is what flavors the whole sauce. As it simmers, and as the tomatoes break down, it will all meld together.
Can you make penne all'arrabbiata ahead of time?
You can make the sauce ahead of time, but I recommend cooking the pasta noodles right before you want to eat!
- Make ahead: Make the arrabbiata sauce ahead and store in the refrigerator in an airtight container for up to 3 days for a quick weeknight meal. Reheat gently in a skillet over medium low heat, then boil penne noodles and add as directed in the recipe.
- To freeze: First chill the sauce in the refrigerator, then transfer to the freezer for up to 2 months.
Serving suggestions
Penne all'arrabbiata makes a wonderful light lunch or dinner on its own or with a light side dish. If you're keeping it vegan, serve it with Sautéed Beet Greens. For a light vegetarian accompaniment, a Tricolore Salad or a Zucchini Salad with Herbs and Almonds works beautifully.
Believe it or not, in Italy tuna is often added to penne all'arrabbiata. It's called arrabbiata al tonno and it's made with high-quality tuna packed in oil. It's delicious so if you're looking to add some protein, this is the way to go!
More pasta recipes
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- The sauce for Gorgonzola Pasta only has three ingredients and it's ready in 20 minutes.
- Give me all the herbs, all the time in this Pasta with Green Olives, Capers, and Fresh Herbs. You'll fall in love with the Castelvetrano olives!
- It just isn't springtime without a big plate of lemony Asparagus Pasta.
Penne all'Arrabbiata is simple, quick, and spicy!
- Only 6 ingredients!
- It's vegetarian and vegan!
- Quick prep: Just chop some garlic.
- Spiciness comes from crushed red pepper so it's easy to adjust to your taste.
- Ready in about 30 minutes.
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Recipe
Penne all'Arrabbiata
Ingredients
- 1 lb penne pasta
- 28 oz San Marzano tomatoes
- 6 cloves garlic
- ⅓ cup olive oil
- 2 teaspoon crushed red pepper
- sea salt to taste
- fresh parsley for garnish
Instructions
- Use a good chef's knife and finely chop the garlic. Heat the olive oil in a large skillet over medium heat.
- Once the oil starts to shimmer, add the garlic and crushed red pepper flakes and cook for about 2 minutes, just until the garlic is fragrant and starting to become translucent.
- Dump the can of San Marzano tomatoes into a large bowl and crush them by hand. Some brands add a few basil leaves, if your can has these, pull them out.
- Add the tomatoes to the skillet with the olive oil mixture and season with a pinch of salt. Turn the heat down to low and simmer for about 20 minutes, stirring often, until the tomatoes are broken down and the sauce has melded together. Season with more salt if needed.
- Meanwhile, bring a large pot of water to a boil. Add enough salt so it 'tastes like the sea' and cook the penne until al dente according to package instructions.
- Drain the pasta and add it to the sauce in the skillet. Stir to coat thoroughly and get all that spicy tomato sauce into all the nooks and crannies of the noodles. Top with a bit of chopped fresh parsley and serve. This pasta is not traditionally served with cheese.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll be added to my email list!
Notes
- Because this sauce only has a few ingredients, you HAVE to use the good tomatoes. REAL San Marzano tomatoes. San Marzanos have a sweeter, less acidic flavor than other canned tomatoes, and they simply melt into a sauce. All of that beautiful sweetness is needed to complement the spiciness.
- This is the part where I tell you that you also have to use the really good pasta. Can't use that 99 cent cheap stuff, it will turn to mush. Good pasta should look a little yellow, and it will cook to a perfect al dente. DeCecco is a great Italian brand that you can find at most grocery stores.
- You can tailor the spiciness and amount of garlic to your taste. I like about 2 teaspoons of crushed red pepper in mine, and a lot of garlic. You can always dial the spiciness back at first, and add more crushed red pepper when serving.
- Don't be alarmed by the amount of olive oil. It seems like a lot, but since it is infused with the garlic and red pepper flakes, it is what flavors the whole sauce. As it simmers, and as the tomatoes break down, it will all meld together.
- You can make this sauce ahead and store in the fridge or freezer for a quick weeknight meal.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Donna says
WOW!!! Love it!!!
Debra says
Glad you love it Donna!
Thanks for trying my recipes,
Debra
Tommy Evans says
I can't wait to make this recipe! I'll let you All know how it turns out. And the recipe instructions on here is so very simple so lmk happy for that ๐ Thank you,
Tommy Evans
Debra says
Hi Tommy,
Yes, please let me know how it turns out for you. Glad to hear you find the instructions very simple, that's something I strive for!
Thanks for reading,
Debra