Name: Spicy Penne Arrabbiata Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound penne rigate; 3 Tablespoons olive oil; 3 cloves garlic, minced; 1/4 teaspoon crushed red pepper flakes (adjust to taste); 1 28-ounce can whole peeled tomatoes (or 1 ½ cups fresh chopped tomatoes); 2 Tablespoons tomato paste; 6 fresh basil leaves, chopped; 1/2 cup freshly grated Parmesan cheese (or Pecorino cheese); 1/3 cup fresh chopped parsley, finely chopped

If you’re craving a pasta dish that’s bursting with bold flavors and just the right amount of kick, then you’ve got to try this Spicy Penne Arrabbiata Recipe. I absolutely love how this classic Italian sauce comes together so quickly with pantry staples, and once you get a taste, you’ll see why it’s become one of my go-to weeknight meals. Trust me, it’s fan-freaking-tastic and will have you hooked on that tangy, spicy sauce clinging perfectly to every piece of penne.

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Why You’ll Love This Recipe

Simple Ingredients: Uses everyday pantry items that are easy to find and budget-friendly.
Fast to Make: Ready in about 20 minutes, perfect for busy weeknights when you need dinner ASAP.
Customizable Heat: You control how spicy it is by adjusting the red pepper flakes, so it suits your taste perfectly.
Authentic Italian Charm: Classic flavors with fresh basil and cheese that really make it feel like a homemade Italian treat.

A black pot filled with a single layer of short, twisted pasta all covered evenly in a bright red tomato sauce with small bits of tomatoes and green herbs mixed in. A woman’s wooden spoon is stuck deep in the middle, lifting some pasta, showing the sauce clinging to the noodles. The pot is on a white marbled surface, the pasta looks soft and shiny with sauce. Photo taken with an iphone --ar 2:3 --v 7 - Spicy Penne Arrabbiata, spicy pasta, easy Italian pasta, quick dinner recipes, flavorful penne pasta

Ingredients You’ll Need

These ingredients work together beautifully to create that signature spicy and tangy sauce you expect from Arrabbiata. The key is choosing quality canned tomatoes and fresh herbs for vibrant flavor. Here’s what you’ll want on hand before you start.

Flat lay of fresh uncooked penne rigate pasta, a small white bowl of golden olive oil, three whole uncracked garlic cloves, a small white bowl with bright red crushed red pepper flakes, a small white bowl filled with fresh chopped vibrant red tomatoes, a small white bowl of deep red tomato paste, six fresh green basil leaves, a small white bowl of finely grated pale yellow parmesan cheese, a small white bowl with freshly chopped bright green parsley leaves, all arranged in perfect symmetry on a clean white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spicy Penne Arrabbiata, spicy pasta, easy Italian pasta, quick dinner recipes, flavorful penne pasta

Penne rigate: The ridges on this pasta help the sauce cling better—don’t skip the rigate if you want maximum flavor in every bite!
Olive oil: Use good quality extra virgin for the best aroma and taste in your sauce base.
Garlic: Fresh cloves give a pungent, savory pop—you’ll notice the difference vs. pre-minced.
Crushed red pepper flakes: Adjust this to taste; start small if you’re unsure about heat.
Whole peeled tomatoes: Canned work great here—make sure they’re good quality for a rich sauce.
Tomato paste: Adds depth and thickens the sauce, enhancing that concentrated tomato flavor.
Fresh basil leaves: Adds brightness and a touch of herbal sweetness at the end.
Parmesan or pecorino cheese: Freshly grated is key for that salty, nutty finish when serving.
Fresh parsley: Finely chopped for a fragrant garnish and fresh color on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Spicy Penne Arrabbiata Recipe is how flexible it is—you can easily tweak it to match what you have in your kitchen or your dietary preferences. Feel free to get creative!

Switch up the pasta: I’ve tried this with spaghetti and it works beautifully—just swap penne for spaghetti for that classic Italian touch.
Add protein: Sometimes I toss in cooked shrimp or grilled chicken to make it more filling—and my family always goes crazy for the extra punch.
Veggie overload: Roasted or sautéed zucchini, bell peppers, or mushrooms add lovely texture and bulk. I like to grill veggies first for a smoky twist.
Make it vegan: Skip the cheese topping or use a plant-based alternative and you’ve got a satisfying vegan meal that still packs in flavor.

How to Make Spicy Penne Arrabbiata Recipe

Step 1: Cook the Pasta Just Right

Start by boiling your penne in generously salted water—this is your one chance to season the pasta itself. Cook it until al dente, meaning it should still have a little bite to it because it’ll soften further once tossed in the sauce. This makes a big difference in texture, so don’t overcook!

Step 2: Build That Flavorful Sauce

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add finely minced garlic and crushed red pepper flakes and stir them around for about 30 seconds—don’t walk away here, garlic burns fast and you want it golden, not bitter. This step lets the spices infuse the oil, setting the stage for the sauce.

Step 3: Tomatoes Take Center Stage

Next, add the canned whole peeled tomatoes right into the skillet, crushing them gently with the back of a wooden spoon to break them down. Stir in the tomato paste for extra richness. Reduce the heat to low and let it simmer uncovered for 5 to 10 minutes until it thickens slightly and all those vibrant flavors meld together like magic. Fresh basil goes in at the end, stirred gently off the heat to keep its brightness.

Step 4: Combine Pasta and Sauce

Drain your cooked penne and add it straight into the skillet with the sauce. Toss everything gently but thoroughly, making sure every ridge is coated in that zesty, spicy goodness. Give it a quick taste—need more heat or salt? Add it now before plating.

Step 5: Serve It Up with Love

Serve immediately, showering the top with freshly grated parmesan or pecorino cheese and a generous pinch of chopped parsley for color and fresh aroma. You’ll love how the cheesy nuttiness balances the spicy sauce perfectly.

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Pro Tips for Making Spicy Penne Arrabbiata Recipe

Don’t Overcook Garlic: I once scorched garlic and ended up with a bitter sauce—trust me, cook it just until fragrant, about 30 seconds.
Crush Tomatoes By Hand: It gives you better control over the sauce texture than blending or chopping too finely.
Save Pasta Water: If your sauce feels a bit thick, add a splash of reserved pasta water to loosen it without watering down the flavor.
Season Gradually: Add salt and pepper in small increments and taste as you go, so you don’t overdo it.

How to Serve Spicy Penne Arrabbiata Recipe

Garnishes

I love topping this pasta with lots of freshly grated parmesan or pecorino and a sprinkle of finely chopped parsley. Sometimes I’ll add a few basil leaves for extra color and aroma. These garnishes make each bite feel fresh and slightly creamy, cutting through the spice.

Side Dishes

This dish pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil. Garlic bread or a crusty baguette for mopping up sauce is always a hit at my table. When I’m feeling fancy, I add roasted veggies or a caprese salad on the side to round out the meal.

Creative Ways to Present

For special occasions, I like to serve the Spicy Penne Arrabbiata in rustic ceramic bowls topped with a beautiful swirl of cheese and fresh herbs. Sometimes a drizzle of good olive oil and a sprinkle of chili flakes right on top adds a stunning finish—and a little extra kick if guests want it.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. It keeps great, and the flavors actually deepen overnight. When you’re ready to eat, just reheat gently on the stove with a splash of water or broth to loosen it back up.

Freezing

I’ve frozen the Arrabbiata sauce separately with great success—just cool it completely, then store in a freezer-safe container for up to 2-3 months. When you want to serve, thaw overnight in the fridge and warm it slowly on the stove. Make your pasta fresh each time; it just tastes better!

Reheating

Reheat leftovers gently in a skillet over low heat, adding a little pasta water or olive oil to bring back that saucy texture. Avoid the microwave if you can, as the sauce can dry out or become unevenly heated.

FAQs

What does “Arrabbiata” mean?

“Arrabbiata” translates from Italian as “angry,” referring to the spicy heat from the chili flakes that give the sauce its signature kick.
Can I make this recipe less spicy?

Absolutely! Just reduce or omit the crushed red pepper flakes. You can also balance the heat with a touch of sugar or extra cheese, making it milder but still flavorful.
Can I use fresh tomatoes instead of canned?

Yes, fresh ripe tomatoes work perfectly when peeled and chopped—just use about 1 ½ cups and adjust the simmering time to help the sauce thicken nicely.
Is Penne the only pasta that works?

Not at all! Penne’s ridges are great for holding sauce, but feel free to swap in spaghetti, rigatoni, or even fusilli; they all soak up the Arrabbiata goodness well.
How spicy is this dish?

The spice level depends on how much crushed red pepper you add—you can keep it mild or really fiery. I like to start with ¼ teaspoon and adjust after tasting.

Final Thoughts

This Spicy Penne Arrabbiata Recipe holds a special place in my heart because it’s my fail-proof way to bring a little Italian heat and comfort to my table without fuss. I remember the first time I nailed the balance of spice and tang—it instantly became a family favorite, and I think you’ll love it just as much. So next time you want something quick, bold, and utterly delicious, give this recipe a whirl. You won’t regret having this one in your weeknight arsenal!