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!
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Penne all'Arrabbitata 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 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.
Ingredients
- 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.
But be warned. 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".
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.
Step by step instructions
Adapted from Elizabeth Minchilli
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.
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. Penne all'Arrabbitata is not traditionally served with cheese.
Tips
- 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.
Related Recipes
- Red Wine Spaghetti is incredibly simple and incredibly decadent. Makes for a perfect date night dinner.
- Give me all the herbs, all the time in this Linguine with Green Olives, Capers, and Fresh Herbs. You'll fall in love with the Castelvetrano olives!
- Craving Italian but don't want pasta? Zucchini Parmesan should do the trick.
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.
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.
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