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Penne all'Arrabbiata in a bowl with torn herbs

Penne all'Arrabbiata

Jack Slobodian
Quick, Tasty, Traditional Italian Penne all'Arrabbiata thats uses few ingredients and only takes 30 minutes to make! It makes a delicious vegan pasta or can be made into a spicy, meaty variation.
5 from 5 votes
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Italian
Servings 5 People
Calories 567 kcal



  • 500 g Penne rigate
  • 80 ml Extra Virgin Olive Oil
  • 3 cloves Garlic finely sliced
  • 1-2 tsp Dry Chilli Flakes dependant on how spicy you like it
  • 800 g Tinned Plum Tomatoes San Marzano or the best quality available
  • 1 handful Flat Parsley or Basil optional
  • Sea salt


  • Parmesan optional


  • Heat Olive Oil in a large deep sauté pan over low heat. Add the Garlic and sauté for 2-3 minutes, until softened. Next add Chilli Flakes and sauté for 30 seconds. Add Tomatoes and bring to a boil. Then turn down the heat & simmer for 10 minutes.
  • Next break the Tomatoes apart with a wooden spoon and continue to simmer for an additional 10 minutes (if any oil rises to the top slowly mix it into the sauce). Season with Salt and extra Chilli Flakes if needed.
  • Meanwhile bring a large pot of generously salted water to the boil and cook the Penne until al dente.
  • Drain and add the Penne to the arrabbiata sauce and leave to finish cooking for 1 minute in the sauce whilst slowly mixing.
  • Serve with a sprinkle of fresh parsley or basil and grated Parmesan


  • Plum tomatoes can be swapped for chopped tomatoes


Calories: 567kcalCarbohydrates: 87gProtein: 16gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 191mgPotassium: 235mgFiber: 6gSugar: 6gVitamin A: 298IUVitamin C: 442mgCalcium: 26mgIron: 2mg
Keyword Arrabbiata Sauce, Pasta
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