Penne all’Arrabbiata is a fiery Italian classic that combines the bold flavors of garlic, chili, and tomatoes in a simple yet irresistible pasta dish.
Packed with fiber-rich pasta, plant-based protein, and heart-healthy olive oil, it’s both nutritious and satisfying.
Quick to prepare, low in saturated fat, and perfect for weekday dinners, this pasta delivers flavor and comfort in every bite.
Spicy Tomato Pasta
Equipment
- 1 large pot (for sauce)
- 1 large pot (for pasta)
- 1 wooden spoon or spatula
- 1 Knife
- 1 Cutting board
- Measuring spoons
Ingredients
For Pasta:
- 400 g penne or ziti pasta
- 1 tbsp kosher or cooking salt for pasta water
For Arrabbiata Sauce:
- 4 tbsp extra virgin olive oil
- 3 cloves garlic finely minced
- 1 red cayenne chili finely chopped (with seeds)
- 1/2 tsp red chili flakes
- 800 g canned crushed tomatoes
- 1 1/4 tsp kosher or cooking salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar optional, depending on tomato sweetness
For Serving:
- Parmesan finely grated (to taste)
- 2 tsp fresh parsley finely chopped (optional)
Instructions
- Prepare Ingredients and Equipment: Before turning on the stove, gather all ingredients and cooking tools. Finely mince the garlic, chop the cayenne chili, and set aside. Measure the olive oil, salt, pepper, and chili flakes. Open the canned crushed tomatoes and have them ready. Ensure your pots, spoon, and cutting board are clean and within reach—this preparation makes cooking smoother and stress-free.
- Heat Olive Oil for Sautéing: Place a large pot over medium heat and pour in 4 tablespoons of extra virgin olive oil. Allow the oil to warm gently for about 30 seconds. The oil should shimmer lightly but not smoke. Properly heated oil ensures garlic and chili release their flavors without burning, forming the aromatic base of the sauce.
- Sauté Garlic for Flavor: Add the finely minced garlic to the warm oil. Stir continuously for about 10–15 seconds until fragrant and lightly golden. Garlic cooks quickly, so keep stirring to prevent browning. This step infuses the oil with its signature savory aroma, which forms the foundation of the Arrabbiata sauce.
- Add Chili for Heat: Add the chopped cayenne chili and 1/2 teaspoon of red chili flakes to the garlic. Stir for about 1 minute until the mixture is evenly combined and fragrant. The chili will release its spiciness into the oil, creating a balanced, layered heat. Adjust the amount if you prefer milder or spicier pasta.
- Introduce Crushed Tomatoes: Carefully pour the 800 g of crushed tomatoes into the pot. Use a spatula to scrape the remaining tomato from the can, and if desired, rinse the can with a small amount of water to add back for extra sauce volume. Stir well to combine the tomato with the garlic-chili oil, creating a uniform sauce base.
- Season the Sauce: Add 1 1/4 teaspoons of salt and 1/4 teaspoon of freshly ground black pepper to the tomato mixture. Stir thoroughly to ensure the seasonings are evenly distributed. Taste the sauce after 10 minutes of simmering, and if it tastes slightly sour, add 1/2 teaspoon of sugar to balance acidity.
- Simmer the Sauce for Richness: Turn the heat up to high until the sauce just begins to bubble, then reduce it to medium. Let the sauce simmer gently for 15 minutes, stirring occasionally. This allows the flavors to meld, thickens the sauce naturally, and ensures the garlic and chili fully infuse the tomatoes. The result is a vibrant, aromatic, and slightly spicy sauce.
- Boil Pasta for Perfect Texture: While the sauce simmers, fill a separate large pot with water and bring it to a rolling boil. Add 1 tablespoon of salt to the water. Then, add 400 g of penne or ziti. Cook according to the package instructions until al dente—tender but slightly firm to the bite. Stir occasionally to prevent sticking.
- Reserve Pasta Water: Just before draining the pasta, stir it vigorously to release some starch into the water. Scoop out about 1 cup of this starchy pasta water and set aside. This water will help the sauce cling to the pasta and achieve the perfect consistency. Drain the pasta well but do not rinse it, as the starch is crucial for binding the sauce.
- Combine Pasta and Sauce: Immediately add the drained pasta into the pot with the simmering Arrabbiata sauce. Pour in 1/2 cup of the reserved pasta water and toss the pasta gently but thoroughly over medium heat. The starchy water will help the sauce coat each piece evenly, creating a glossy, well-integrated dish. Adjust with extra pasta water if needed for a looser consistency.
- Taste and Adjust Final Seasoning: Taste the pasta and sauce combination. If desired, add a pinch more salt or chili flakes for additional seasoning. Toss again to evenly distribute flavors. This final check ensures each bite is perfectly balanced, spicy, and flavorful.
- Serve with Cheese and Herbs: Divide the pasta among serving bowls. Sprinkle generously with finely grated Parmesan cheese and, if using, a teaspoon of chopped fresh parsley for color and freshness. Serve immediately while hot, so the flavors and texture are at their peak. Enjoy this quick, spicy, and satisfying pasta that’s perfect for any weeknight meal.
Notes
- Spice Level: This classic Arrabbiata sauce is meant to have a medium to medium-hot kick. To reduce heat, remove seeds from the cayenne chili and start with a small amount of chili flakes, adding more gradually as the sauce simmers. Taste frequently to find your preferred spiciness.
- Tomato Sweetness: The flavor of canned tomatoes can vary. If your sauce tastes tangy or acidic, a small pinch of sugar helps balance it naturally. High-quality tomatoes often do not need any sugar.
- Pasta Water Magic: Reserving starchy pasta water is critical. Adding it to the sauce allows it to cling to the pasta, creating a glossy, perfectly coated dish instead of a watery mess.
- Leftovers: Store in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove, adding a splash of water if the sauce thickened too much.
Chef’s Secrets: Unlock Maximum Flavor Potential
For the most flavorful Arrabbiata, use fresh, high-quality ingredients and pay attention to cooking order.
Sauté garlic first in warm olive oil to release its aroma without burning, then add chili to bloom its heat.
Stirring constantly ensures even cooking. Using whole peeled tomatoes and mashing them yourself, if available, provides a fresher, more complex sauce than pre-crushed versions.
Finally, toss the pasta in the sauce on the stove with reserved pasta water—it’s the key technique every Italian chef uses for perfect coating.
Serving Suggestions: Elevate Everyday Pasta Meals
This Penne all’Arrabbiata pairs beautifully with a variety of accompaniments.
Top with freshly grated Parmesan or Pecorino Romano for savory depth.
A sprinkle of chopped fresh parsley or basil adds color and freshness.
Serve alongside a crisp green salad, roasted vegetables, or garlic bread for a complete meal.
For a protein boost, grilled chicken, shrimp, or pan-seared tofu can complement the spicy, tangy tomato sauce perfectly.
Storage Tips: Keep Pasta Fresh Longer
To store, cool the pasta completely before placing it in an airtight container.
The sauce and pasta can be refrigerated together for up to 3–4 days.
For longer storage, freeze in individual portions in freezer-safe containers for up to 2 months.
Reheat gently on the stovetop over low-medium heat to preserve texture, adding a tablespoon of water or broth to loosen the sauce if needed.
Avoid microwaving directly without stirring, as it may dry out the pasta.
Frequently Asked Questions
1. How spicy is Penne all’Arrabbiata?
Arrabbiata is meant to be moderately spicy with a noticeable kick.
Removing chili seeds and starting with a smaller amount of chili flakes can make it mild, while adding extra chili will increase heat.
Taste as you cook to reach your preferred level.
2. Can I use other pasta types?
Yes! While penne or ziti are traditional, short or long pasta like rigatoni, fusilli, or spaghetti work just as well.
Ensure the pasta holds sauce effectively. Shorter shapes with ridges cling to the spicy sauce beautifully.
3. Is this recipe suitable for meal prep?
Absolutely. The sauce can be made ahead and stored in the refrigerator for up to 4 days.
Cook the pasta just before serving for best texture or keep cooked pasta separately and toss with sauce when ready.
4. Can I make it vegetarian or vegan?
Yes. The base recipe is plant-based. Simply omit the Parmesan or use a vegan alternative to keep it fully vegan.
Olive oil, tomatoes, garlic, and chili provide all the flavor you need.
5. Why is reserving pasta water important?
Pasta water contains starch released during cooking, which acts as a natural thickener.
Adding it to the sauce helps the sauce cling evenly to each pasta piece, creating a cohesive, glossy, and perfectly sauced dish instead of a watery one.
