Spicy Penne Arrabiata Ready in 25 Minutes
Penne arrabiata is a fiery Italian pasta that relies on just a handful of pantry staples for a quick, bold dinner. The sauce comes together while the pasta boils, so the whole meal is on the table in under half an hour.
This is not a complicated sauce. Garlic sizzles in olive oil, chili flakes bloom until fragrant, then crushed tomatoes simmer to a rich, clingy coat. It is straightforward, deeply savory, and as hot as you want to make it.
What Makes This Arrabiata So Good
The chili heat builds gently, blooming in oil before meeting the tomatoes. This releases the pepper’s flavor into the fat, so every bite carries a warm, even glow rather than a harsh spike.
The sauce thickens just enough to cling to the penne without being heavy. A splash of starchy pasta water pulls it all together into a silky coating.
Ingredients
- 1 lb penne pasta: dried, or another short shape like rigatoni
- 3 tbsp olive oil: extra virgin has more character
- 4 cloves garlic, thinly sliced: not minced, so it won’t burn too fast
- 1½ tsp red pepper flakes: use up to 2½ tsp for serious heat
- 1 (28 oz) can crushed tomatoes: San Marzano if you can, but any good brand works
- ½ tsp salt: plus more for pasta water
- ¼ cup reserved pasta water: for loosening the sauce
- Fresh basil or parsley: for garnish, optional
- Grated Pecorino Romano: for the table, optional
Variations / Substitutions
- Make it milder: use a single fresh red chili, seeded and sliced, for a softer warmth.
- Add protein: crisp up cubes of pancetta before the garlic, or toss in peeled shrimp during the last few minutes of sauce simmering.
- Dairy free: skip the cheese garnish; the olive oil carries the sauce well enough on its own.
If you love simple tomato pastas, try our Spaghetti Aglio e Olio.
How To Make Penne Arrabiata
Step 1: Sizzle the Garlic and Chili
Bring a large pot of salted water to a boil for the pasta. Meanwhile, heat the 3 tbsp olive oil in a large skillet over medium heat. Add the sliced garlic and 1½ tsp red pepper flakes, then cook, stirring often, for about 1 minute until the garlic is fragrant and just starting to turn golden at the edges.
The oil will turn slightly orange and the kitchen will smell like toasted chili and garlic. Watch closely so the garlic does not brown.
Step 2: Simmer the Sauce
Pour in the can of crushed tomatoes and add the ½ tsp salt. Stir well, bring the sauce to a gentle simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally.
After 15 minutes, the sauce will reduce slightly and darken to a brick red. Taste it and add more chili if you want a stronger kick, then keep it warm while you boil the pasta.
Step 3: Cook the Penne
Add the penne to the pot of boiling water and cook until al dente according to the package directions. Before draining, scoop out ¼ cup of the starchy pasta water and set it aside.
The reserved water should look cloudy and pale. That starch is what makes the finished sauce silky, so do not skip this step.
Step 4: Toss and Serve
Drain the pasta and add it directly to the skillet of sauce. Pour in the reserved pasta water and toss everything together for a full minute. The sauce should coat each tube of penne. If it seems dry, add another splash of water. Plate immediately, tear fresh basil over the top, and pass grated Pecorino at the table.
Tips for a Perfect Arrabiata
- Taste before tossing: the pasta water is salted, so check the whole dish for salt only after mixing the pasta and sauce together.
- Boost mild flakes: if your red pepper flakes are older and mild, add a small pinch of cayenne for a sharper, purer heat.
- Pick good tomatoes: the sauce is simple, so use the best canned tomatoes you can find. Whole peeled tomatoes crushed by hand work beautifully too.
Scale it up or down easily. The sauce just needs a longer simmer for larger batches.
| Servings | Pasta | Garlic cloves | Red pepper flakes | Crushed tomatoes |
|---|---|---|---|---|
| 2 | 8 oz | 2 | 3/4 tsp | 14 oz |
| 4 | 1 lb | 4 | 1 1/2 tsp | 28 oz |
| 6 | 1 1/2 lb | 6 | 2 1/4 tsp | 42 oz |
| 8 | 2 lb | 8 | 3 tsp | 56 oz |
Keeping Leftover Arrabiata
- Refrigerate: store in an airtight container for up to 4 days.
- Reheating: warm gently on the stovetop with a splash of water and a drizzle of fresh olive oil to revive the sauce.
What To Serve With Penne Arrabiata
A simple green salad with lemon vinaigrette cuts through the rich sauce and adds a crisp contrast. Garlic bread is a no-brainer for soaking up every last bit. For a heartier spread, grill some Italian sausage and serve it on the side.
Frequently Asked Questions
Can I use whole wheat penne?
Yes. Cook it according to the package directions. The sauce will cling just as well.
My sauce is too spicy, what can I do?
Stir in an extra spoonful of crushed tomatoes or a small pinch of sugar to take the edge off.
Can I freeze arrabiata sauce?
The sauce freezes well for up to 3 months. Freeze it separately and cook fresh pasta when you are ready to serve.
Should I add sugar to my arrabiata?
Not usually. The tomatoes naturally sweeten as they simmer. Taste after cooking, and only add a pinch if your particular can is very acidic.
Penne Arrabiata Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Stir in crushed tomatoes and salt. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.
- Add penne to boiling water and cook until al dente. Reserve 1/4 cup pasta water, then drain.
- Add drained pasta and reserved water to the sauce, tossing to coat. Serve immediately with fresh basil and Pecorino Romano.
