Penne Arrabbiata is a classic Italian pasta dish that packs a spicy punch of heat thanks to its bold use of chili. It’s a very simple dish that can be made with 5 easy-to-source ingredients: chili, olive oil, garlic, tomatoes, and pasta. Yet, when made right, it’s incredibly flavorful!

History of Penne Arrabbiata
Penne Arrabbiata originates from Rome, in the Lazio region of Italy, where it has long been a cherished dish in Roman cuisine for centuries. The name “arrabbiata,” meaning “angry” in Italian, refers to the dish’s fiery heat from the chili. In some trattorias in Italy, you might even be asked how “angry” you want your dish, referring to the level of spice.
Traditionally, it was a meal of the working class, using inexpensive, readily available ingredients like pasta, tomatoes, garlic, and chili. Over time, its irresistible combination of spice and flavor has made penne arrabbiata a favorite worldwide, enjoyed both as a comforting homemade dish and a restaurant classic.
Ingredients
- Penne Rigate: Penne rigate is the traditional pasta for this dish, with ridges that help capture the sauce, ensuring each bite is flavorful. You can also use other types of pasta like rigatoni or spaghetti, but penne is the most common and traditional choice in Rome for Arrabbiata.
- Extra Virgin Olive Oil: High-quality extra virgin olive oil is essential to building flavor in the sauce. It’s used to gently cook and infuse the garlic and chili flakes, creating a delicious garlic chili oil that is then incorporated into the tomato sauce.
- Garlic: Finely sliced garlic adds aromatic depth to the sauce. Cook it gently over low heat to avoid burning and ensure the garlic softens, releasing its sweetness.
- Chili Flakes: Italian dried pepperoncini chili flakes give penne arrabbiata its signature heat and flavor. Adding ½ to 2 teaspoons of these chili flakes will enhance the overall flavor of the sauce while adding a good amount of heat! If unavailable, you can substitute with spicier chilies, such as Thai chilies or cayenne pepper, but in smaller quantities. While they won’t provide the same flavor as pepperoncini, they will certainly add the spice!
- Canned Whole Peeled Tomatoes: San Marzano tomatoes are the best choice for this dish, known for their rich, sweet flavor and low acidity. If you don’t have access to San Marzano tomatoes, use the best-quality canned whole peeled tomatoes available.
- Sea Salt: A pinch of sea salt helps balance the acidity of the tomatoes and enhances the overall flavors of the dish.
- Parsley or Basil (optional): A handful of fresh parsley or basil is optional but adds a refreshing, herbaceous contrast to the spiciness of the sauce. It also gives the dish a pop of color when serving.
- Parmigiano Reggiano or Grana Padano (optional): If you like, top the dish with grated Parmigiano Reggiano or Grana Padano. It adds a rich, savory contrast to the fresh and spicy tomato sauce.

Expert Tips
Use High-Quality Tomatoes: The quality of the tomatoes makes a big difference in the flavor of the sauce. Use a high-quality Italian brand like San Marzano or the best-quality canned tomatoes you can find. Their natural sweetness balances the heat of the chili flakes, creating a more flavorful and well-rounded sauce.
Cook the Garlic Slowly: Slowly sautéing the garlic over low heat allows it to release its natural sweetness and adds depth to the overall flavor of the dish. This gentle cooking process also ensures the garlic infuses deeply into the extra virgin olive oil, creating a rich, aromatic base for the sauce.
Controlling the Heat: Arrabbiata is known for its fiery kick, but you can easily adjust the spice level to suit your taste. Start with ½ teaspoon of pepperoncini chili flakes for a milder heat and increase the amount gradually. If using spicier chilies like Thai or cayenne, reduce the quantity to prevent overwhelming the dish.
Reserve Pasta Water: Always save a cup of pasta water before draining the penne. The starchy water helps bind the sauce to the pasta, and it can also be used to thin the sauce if it becomes too thick after adding the pasta. To adjust the consistency, mix in small splashes of pasta water at a time, stirring continuously, until you reach the perfect texture for the sauce.
Storage and Leftovers
Storing Pasta and Sauce Separately (Recommended)
Refrigeration: For the best results, store the pasta and sauce separately in airtight containers in the refrigerator for up to 3 days. Separating them also stops the starch from the pasta from making the sauce overly thick and starchy.
Reheating: Reheat the sauce in a large deep sauté pan with a splash of water. Keep the sauce slightly thinner than usual, as it will thicken once you add the pasta. Once the sauce is simmering, mix in the pasta and gently reheat it while stirring slowly for about 2-3 minutes, ensuring the pasta is evenly coated and heated throughout.
Storing Pasta and Sauce Together
Refrigeration: If storing the pasta and sauce together, place them in an airtight container and refrigerate for up to 3 days. Keep in mind that the pasta will absorb some of the sauce, making it softer when reheated.
Reheating: Reheat the combined pasta and sauce in a pan over medium heat, adding a small amount of water to loosen the sauce as needed. Stir gently to ensure the pasta is evenly coated and heated throughout. Alternatively, you can reheat the pasta and sauce in the microwave. Place the pasta in a microwave-safe dish, cover, and heat for 2 minutes. Stir, then continue heating in 30- to 60-second intervals, stirring in between intervals until hot throughout.
FAQs
Can I use fresh chilies?
Yes, you can use fresh chilies like pepperoncini, Thai chilies, or cayenne instead of dried chili flakes. To incorporate them, mince or finely chop the fresh chilies so they integrate well into the oil. Sauté them with the garlic for about 60 seconds to release their heat and flavor before adding the tomatoes. Be cautious with spicier chilies like Thai or cayenne—start with a small amount and adjust based on your heat preference.
Can I use canned chopped tomatoes or sieved tomatoes?
Yes, you can use canned chopped tomatoes or sieved tomatoes (passata) instead of whole peeled tomatoes. If using canned chopped tomatoes, you won’t need to break them apart after 20 minutes—just simmer the sauce for around 30 minutes to allow the flavors to meld. For sieved tomatoes (passata), 20 minutes of simmering should be enough since they’re already smooth and don’t have tomato chucks that need breaking down.
How do I add meat to Arrabbiata sauce?
To add meat to Arrabbiata sauce, you can sauté raw meat like ground beef, pancetta, raw chicken, or Italian sausage in the pan after cooking the garlic and chili flakes. Brown the meat until fully cooked, then add the tomatoes and let the sauce simmer as usual.
You can also add cooked or cured meat. After simmering the sauce for 20 minutes and breaking up the whole peeled tomato, mix in the cooked meat and simmer for an additional 10 minutes to heat the meat.
More Recipes You May Like:
- Italian Sausage Pasta
- Pasta with Chickpeas & Tomatoes
- Penne Rosa
- Ragù alla Bolognese
- San Marzano Tomato Sauce
- Traditional Spaghetti Carbonara

Penne Arrabbiata (spicy tomato pasta)
Equipment
- 1 Large Pot
- 1 Wooden Spoon
Ingredients
For the Pasta:
- 16 oz Penne rigate
For the Arrabbiata Sauce:
- 2 ½ oz Extra virgin olive oil (about 4 ½ tablespoons)
- 3 cloves Garlic finely sliced
- 1 tsp Dry pepperoncini chili flakes use ½ a teaspoon then adjust if you don't have a high spice tolerance
- 28 oz Canned Whole Peeled Tomatoes San Marzano or the best quality available
- Sea salt
For Garnishing (optional):
- 1 handful Flat Parsley or Basil
- Parmigiano Reggiano or Grana Padano
Instructions
Prepare the Arrabbiata Sauce:
- In a large deep sauté pan, heat the extra virgin olive oil over low heat. Add the garlic and gently cook for 2-3 minutes until softened.
- Add the chili flakes to the oil and allow them to infuse, occasionally stirring, for about 30-60 seconds, ensuring the heat remains low to prevent burning.
- Add the canned whole peeled tomatoes to the pan. Increase the heat to medium-high and bring to a gentle simmer. Gently simmer the sauce for 20 minutes while mixing occasionally.
- After 20 minutes, break apart the tomatoes with a wooden spoon. Continue to simmer for an additional 10 minutes or until the tomatoes have softened. Season with salt and additional chili flakes to taste.
Cook the Penne Pasta:
- Meanwhile, in a large pot, bring a generous amount of salted water to a boil. Add the penne and cook until al dente, according to the pasta package’s instructions. Before draining, reserve one cup of pasta water.
- Drain the pasta and add it to the arrabbiata sauce. Allow to finish cooking for 1 minute in the sauce while slowly mixing, adding reserved pasta water as needed to adjust the consistency.
Serve:
- Serve the penne arrabbiata garnished with fresh parsley or basil and grated Parmigiano Reggiano if desired.
Notes
- Spice Level Adjustment: For a milder dish, start with ½ teaspoons of chili flakes and adjust according to your heat preference.
- Chili Types: You can substitute pepperoncini chili flakes with cayenne chili flakes or Thai chili flakes. If using these alternatives, start with a smaller quantity (about ¼ teaspoon for 1 teaspoon of pepperoncini) as they are spicier. Then adjust according after the sauce has finished simmering.
- Tomato Quality: High-quality canned tomatoes like San Marzano enhance the sauce’s flavor.
- Pasta Water: The starchy pasta water helps the sauce cling to the pasta and can be used to adjust the sauce’s consistency.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can also be reheated gently on the stovetop, adding a splash of water if necessary.
- Dietary Adaptations:
- For a vegetarian dish, use vegetarian parmesan instead of traditional Italian parmesan, as it contains animal rennet, or omit the cheese.
- For a vegan version, omit the cheese or use a vegan cheese substitute.
Katie
Tuesday 28th of April 2020
I love this recipe and the simplicity of it! I also love the description of the words and how angry the recipe the can get.
Jackslobodian
Friday 19th of June 2020
Thank you, I thought it was a quite funny way to describe it :P
Jenn
Tuesday 28th of April 2020
This is my kind of recipe! Not too complicated, and delicious! It was a bit hit at my table and I'll be making it again and again!
Jackslobodian
Friday 19th of June 2020
For non vegetarians it goes really well with grilled sliced chicken. An idea to mix things up and add some protein :P
Tania | Fit Foodie Nutter
Tuesday 28th of April 2020
Love this recipe Jack! In my books, you can never go wrong with pasta! PS I had no idea 'the angry' pasta can be so delicious!
Jackslobodian
Friday 19th of June 2020
Thanks Tania! :)
Alison
Tuesday 28th of April 2020
I loved this recipe! It's so easy, and flavorful and I kind find all the ingredients in my pantry!
Jackslobodian
Friday 19th of June 2020
Yeah thats the great thing about it! Its one of my go to pantry recipes
Noelle
Tuesday 28th of April 2020
This was delicious! I made it for my family and they all loved it!!
Jackslobodian
Friday 19th of June 2020
I am glad they enjoyed it :)