Fiery tomato sauce with garlic and red chili over penne
Penne Arrabbiata
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Penne Arrabbiata
Fiery tomato sauce with garlic and red chili over penne
★4.7(13)
A bold, spicy Italian pasta featuring penne rigate in a quick-cooked tomato sauce spiked with garlic, red pepper flakes, and fresh parsley.
5m
Prep Time
20m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Arrabbiata means angry in Italian, and this sauce lives up to its name with a fiery punch of red chili that builds heat with every bite. It is one of the simplest pasta sauces in the Roman repertoire — just tomatoes, garlic, chili, and olive oil — but the results are anything but basic.
The beauty of this dish is its speed and directness. From pantry to plate in under 25 minutes, it delivers bold, satisfying flavor with minimal effort. It is the pasta you make when you want something fast, cheap, and packed with personality.
Ingredients
Instructions
- 1
Cook penne in a large pot of well-salted boiling water until 1 minute shy of al dente. Reserve 1 cup pasta water before draining.
- 2
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Cook, stirring, until the garlic is just golden, about 2 minutes. Do not let it burn.
- 3
Add the crushed tomatoes and a pinch of salt. Increase heat to medium-high and simmer for 10 minutes, stirring occasionally, until slightly thickened.
- 4
Add the drained penne to the sauce. Toss vigorously over medium heat for 1-2 minutes, adding pasta water a splash at a time until the sauce clings to the pasta.
- 5
Remove from heat, toss with parsley, and serve with Parmesan if desired.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Finish with freshly grated Parmesan and a crack of black pepper
Substitutions
PenneRigatoni or mezzi rigatoni
Any short tube pasta catches the sauce well.
Fresh parsleyFresh basil
Equally traditional and adds a sweeter herbal note.
San Marzano tomatoesAny quality canned whole tomatoes
Crush them by hand for the best rustic texture.
Tips & Storage
Pro Tips
Slice the garlic thinly rather than mincing — it toasts more evenly and adds texture.
Start with 1 teaspoon of red pepper flakes and increase from there. You can always add heat but cannot take it away.
A splash of pasta water is essential for bringing the sauce together.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a skillet over medium heat with a splash of water until warmed through.
Nutrition Facts
Per serving (1 bowl) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates62g
Fat14g
Fiber4g
Sugar8g
Sodium480mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How spicy is arrabbiata?
- It should have a noticeable kick but not be overwhelmingly hot. Adjust the red pepper flakes to your preference.
- Can I use dried pasta only?
- Yes, dried penne is traditional. Fresh pasta would cook too quickly for this preparation.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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