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Penne arrabbiata in a bowl garnished with torn basil.

Penne Arrabbiata (spicy tomato pasta)

Jack Slobodian
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!
5 from 5 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 615 kcal

Equipment

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 Topping (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.

Nutrition

Calories: 615kcalCarbohydrates: 93gProtein: 17gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 292mgPotassium: 641mgFiber: 6gSugar: 8gVitamin A: 317IUVitamin C: 20mgCalcium: 91mgIron: 4mg
Made this recipe?I’d love to hear what you thought in the comments.