Penne all’Arrabbiata is a classic, straightforward Italian pasta made with penne tossed in a vibrant, spicy tomato sauce. It’s quick to prepare and perfect if you want a simple dish with a chilli kick.
Arrabbiata literally means angry in Italian — a fitting name for a sauce known for its fiery heat and bright red colour.
Originating in Rome, this sauce is as beloved as dishes like Spaghetti alla Carbonara and relies on a handful of high-quality, simple ingredients.
Traditionally, arrabbiata is served with penne, but the sauce pairs well with most pasta shapes, so feel free to use your favourite.
Using fresh or dried chilli
Both fresh chillies and dried red pepper flakes work beautifully in arrabbiata. Use whichever you have on hand.
Keep in mind chilli heat varies: a very hot fresh chilli might only need a half, while a mild one might need a whole chilli. The same applies to flakes — add a little, taste, and increase to suit your preference.
Top tip: To gauge a fresh chilli’s heat, cut a tiny piece and touch it to the tip of your tongue. Packaged chillies often note their heat level. When using flakes, start small and adjust after tasting.
How to make Penne all’Arrabbiata – step by step
Bring a large pot of salted water to a boil and cook the penne until al dente (about 8–10 minutes, or according to package instructions).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced garlic and chopped fresh chilli or red pepper flakes and sauté for 1–2 minutes until fragrant.
Add a 14 oz can of whole peeled tomatoes. Rinse the can with 1/4 cup (60 ml) of water to release any remaining tomato and pour it into the pan. Season with a pinch of salt and pepper.
Crush the tomatoes in the pan with a potato masher (or crush them by hand before adding) and let the sauce simmer for 8–10 minutes while the pasta finishes cooking.
Reserve about 1/4 cup of the starchy pasta water before draining the penne. Add the drained pasta to the sauce and toss to combine. If needed, stir in a little reserved pasta water to help emulsify the sauce and coat the pasta.
Serve immediately with a sprinkle of freshly chopped parsley and, if you like, a little grated Parmesan.
Other ways to use this sauce
This spicy tomato base is versatile: use it in pasta bakes, spoon it over grilled fish or chicken, or spread it on pizza for a fiery twist. It also works well in vegetable stews and bean dishes.
Top tips for making this recipe
- Choose the best-quality canned tomatoes you can find for the brightest flavour.
- Use fresh or dried chilli depending on availability and tolerance for heat — you can always add more, but you can’t remove it, so taste as you go.
- Don’t substitute garlic powder for fresh garlic; the fresh cloves give the sauce its characteristic aroma and depth.
- The sauce keeps well in the refrigerator for up to 5 days and freezes nicely in appropriate containers. Thaw completely, reheat, and toss with pasta when needed.
Ingredients
- 14 oz (400 g) penne pasta
- 14 oz (400 g) canned whole peeled plum tomatoes (San Marzano or high-quality)
- 2 garlic cloves, finely sliced
- 1 whole red chilli, seeds removed and finely sliced, or 1/2–1 tsp red pepper flakes
- 1 tbsp olive oil
- Salt and pepper, to taste
- Freshly chopped parsley, for serving
Instructions
- Cook the penne in a large pot of salted boiling water until al dente (about 8–10 minutes).
- While the pasta cooks, heat the olive oil in a large skillet and sauté the garlic and chilli until fragrant, about 1 minute.
- Add the canned tomatoes, rinse the can with 1/4 cup (60 ml) water and add that to the pan. Season with salt and pepper.
- Crush the tomatoes in the pan and simmer for 8–10 minutes, until the sauce slightly thickens.
- Reserve 1/4 cup of pasta water, drain the pasta, then add the penne to the sauce. Toss well and add reserved pasta water as needed to emulsify the sauce.
- Serve hot with chopped parsley and, if desired, grated Parmesan.
Nutrition (per serving, approximate)
Calories: 423 kcal | Carbohydrates: 80 g | Protein: 14 g | Fat: 5 g | Fiber: 4 g
If you try this Penne all’Arrabbiata, leave a comment to share how it turned out. Enjoy!