Penne Arrabbiata is a spicy pasta dish that you can make quickly at home. It takes about 20 minutes and uses easy ingredients. The sauce is made with tomatoes, garlic, and chili flakes for a nice kick. Topped with fresh cheese and herbs, it’s a tasty meal you can enjoy any day of the week.
Why You’ll Love This Penne Arrabbiata Recipe
This Penne Arrabbiata recipe is loved for its combination of simplicity and strong flavors. It uses a handful of fresh ingredients that come together quickly without sacrificing taste. The spicy sauce gives your taste buds a gentle kick, balanced by the richness of olive oil and the freshness of herbs. Since it’s vegetarian, it’s a great option if you want a satisfying meatless meal. The ingredients are easy to find and budget-friendly, and the recipe is flexible if you want to adjust the spice level or add your favorite extras.
Ingredients for Penne Arrabbiata
Here’s what you need to gather before you start cooking. The ingredients list is straightforward and classic, with just the right balance of heat and freshness.
- 1 pound penne rigata (ridged penne pasta)
- 3 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1/4 teaspoon crushed red pepper flakes (adjust based on your spice preference)
- 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), for topping
- 1/3 cup fresh chopped parsley, finely chopped, for garnish
How to Make Penne Arrabbiata
Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until it reaches a tender texture but still has a little bite. This usually takes about 9 to 11 minutes. While the pasta cooks, it’s time to prepare the sauce.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, stirring constantly for about 30 seconds. This step is important because it infuses the oil with flavor and wakes up the spices, but be careful not to burn the garlic.
Next, add the canned tomatoes to the skillet. Use the back of a wooden spoon to crush the tomatoes gently. Stir in the tomato paste to thicken and deepen the sauce’s flavor. Bring the mixture to a simmer on low heat and let it cook for 5 to 10 minutes. This allows the flavors to meld and the sauce to reduce slightly.
Once the sauce has thickened, remove the skillet from the heat and stir in the fresh chopped basil leaves. Drain the cooked pasta thoroughly and transfer it directly to the skillet with your sauce. Toss the pasta gently but well, so every piece is coated with the spicy tomato sauce.
Taste the pasta and sauce combination. If you want it spicier, add a pinch more crushed red pepper flakes. Season with salt and pepper as needed. Serve the Penne Arrabbiata immediately, topped generously with freshly grated parmesan cheese and sprinkled with chopped parsley for a fresh, vibrant finish.
How to Serve Penne Arrabbiata
Penne Arrabbiata shines when served hot and fresh from the stove. You can plate it simply in a wide bowl or on a shallow plate to showcase the vibrant red sauce coating each piece of pasta. Adding the parmesan cheese on top not only boosts the flavor but also adds a slightly creamy texture.
For a complete meal, consider pairing it with a light green salad tossed in a simple lemon vinaigrette. Garlic bread or a crusty baguette makes a great side, perfect for soaking up the spicy sauce. You might also enjoy serving it alongside roasted vegetables or a simple appetizer like marinated olives or bruschetta.
If you want to keep things casual, this dish is ideal for family dinners or casual get-togethers. Its vibrant color and appetizing aroma are sure to impress anyone at your table. Plus, it’s easy to customize with extra toppings like grilled vegetables or a drizzle of good olive oil.
Expert Tips for Making the Best Penne Arrabbiata
- Use high-quality canned tomatoes or fresh tomatoes in season for the best sauce flavor. The sauce’s success depends heavily on the quality of your tomatoes.
- Don’t rush the simmering step. Allowing the sauce to reduce gently helps concentrate the flavors and improve the texture.
- When cooking garlic, keep the heat moderate and stir constantly to avoid burning. Burnt garlic tastes bitter and can ruin the dish.
- Adjust the crushed red pepper flakes carefully. Start with a small amount and increase based on your tolerance for spice.
- Fresh herbs like basil and parsley added at the end brighten the sauce. Avoid cooking them for too long to keep their flavor fresh.
- Tossing the pasta in the sauce while it’s still hot allows the pasta to absorb the flavors better, creating a more harmonious dish.
- Save some pasta water before draining. Adding a splash of the starchy water to the sauce can help loosen it if it gets too thick and helps the sauce cling better to the pasta.
How to Store Penne Arrabbiata
If you have leftovers, storing Penne Arrabbiata is simple. Let the pasta cool completely before placing it in an airtight container. Refrigerate it for up to three days.
When reheating, add a splash of water or olive oil to loosen the sauce and prevent the pasta from drying out. Reheat gently in a skillet or microwave until warmed through.
For longer storage, freeze the sauce separately. Allow it to cool fully, then store it in a freezer-safe container for up to two to three months. When ready to eat, thaw and reheat the sauce on low heat, then freshly cook the pasta to serve with it.
Variations of Penne Arrabbiata
You can easily adapt this recipe to suit your tastes or what you have on hand.
- Swap the penne rigate for spaghetti or any other pasta shape you prefer. The ridges on penne help hold the sauce, but other pasta types work well too.
- Add grilled or sautéed vegetables like zucchini, bell peppers, or mushrooms for more texture and flavor.
- Include your favorite protein if you want a non-vegetarian version. Grilled chicken, shrimp, or meatballs make great additions.
- Experiment with herbs. Try adding oregano or thyme for a slightly different herbal note.
- For a creamier twist, stir in a spoonful of ricotta or mascarpone cheese before serving.
- If you prefer less heat, reduce the crushed red pepper flakes or substitute with sweet paprika.
- For a smoky flavor, consider adding smoked paprika or a dash of chili powder.
Frequently Asked Questions About Penne Arrabbiata
What does “Arrabbiata” mean?
The word “Arrabbiata” means “angry” in Italian, which refers to the spicy heat from the crushed red pepper flakes in the sauce.
Can I make Penne Arrabbiata gluten-free?
Yes, you can use gluten-free pasta to make this dish suitable for a gluten-free diet without changing the flavor.
How spicy is Penne Arrabbiata?
The spice level depends on how much crushed red pepper flakes you add. You can adjust it to your liking by adding more or less.
Is Penne Arrabbiata vegetarian?
This classic recipe is vegetarian and does not include any meat or animal products other than cheese.
Can I prepare the sauce in advance?
Absolutely. You can make the sauce ahead of time and store it in the fridge or freezer. Just reheat it when you’re ready to serve and cook fresh pasta.
What cheese should I use on top?
Parmesan or pecorino cheese is a traditional choice. Use whichever you prefer or have available.
How do I prevent the garlic from burning?
Cook garlic over medium heat and stir frequently. Remove from heat once it becomes fragrant but before it browns.
Can I add other spices to the sauce?
Yes, feel free to experiment with herbs and spices like oregano, thyme, or smoked paprika to customize the flavor.
Penne Arrabbiata
Equipment
- Large Pot
- Skillet
- Wooden spoon
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Ingredients
- 1 pound penne rigata
- 3 tablespoons olive oil
- 3 cloves garlic (finely 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 leaves fresh basil (chopped)
- 1/2 cup freshly grated Parmesan cheese (or pecorino cheese)
- 1/3 cup fresh chopped parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook penne according to package instructions until tender but slightly al dente (about 9 to 11 minutes). Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and crushed red pepper flakes, stirring for about 30 seconds until fragrant.
- Add canned tomatoes to the skillet and gently crush with a wooden spoon. Stir in tomato paste and bring to a simmer. Cook for 5 to 10 minutes.
- Remove from heat and stir in chopped basil. Toss cooked pasta into the sauce, mixing well to coat.
- Season to taste with salt and pepper. Serve immediately topped with Parmesan cheese and chopped parsley.