If you have a craving for something fiery, comforting, and absolutely delizioso, then you are in for a treat with this Penne all’Arrabbiata (Spicy Tomato Pasta) Recipe. This classic Italian dish bursts with layers of bold flavors—the tangy sweetness of crushed tomatoes, the spicy punch from red chili and flakes, and the richness of garlic-infused olive oil. Perfect for a weeknight meal or when you want to impress without spending hours in the kitchen, this pasta brings together simple ingredients with a touch of heat that will have your taste buds dancing happily. Let me take you through every delicious step to create this pasta masterpiece worthy of any Italian trattoria!
Ingredients You’ll Need
What makes Penne all’Arrabbiata shine is how few ingredients it takes to build such vibrant flavor. Each component plays a crucial role to bring just the right balance of heat, acidity, and texture that makes this dish truly addictive.
- 400g/14oz penne or ziti: The ridges and hollow shape catch the spicy sauce beautifully, making every bite satisfying.
- 1 tbsp kosher salt: Essential for seasoning the pasta water, it enhances the pasta’s flavor from within.
- 4 tbsp extra virgin olive oil: Adds a fruity richness and serves as the flavor base for sautéing garlic and chili.
- 3 garlic cloves, finely minced: Garlic brings that irresistible aroma and depth that melds perfectly with the spicy elements.
- 1 red cayenne pepper chilli, finely chopped (with seeds): The star of the heat factor—use fresh for the best kick.
- 1/2 tsp chili flakes: Amplifies the spicy profile and complements the fresh chili’s heat.
- 800g/28 oz canned crushed tomato: Provides a rich, slightly sweet base that balances the spiciness.
- 1 1/4 tsp kosher salt: Needed to season the sauce and bring out the tomatoes’ natural flavors.
- 1/4 tsp black pepper: Adds just a hint of warmth and complexity.
- 1/2 tsp white sugar (optional): Used only if needed, to counteract any acidity in the tomatoes for a smoother sauce.
- Parmesan, finely grated: The perfect topping, lending a nutty, salty finish to the spicy sauce.
- 2 tsp finely chopped parsley (optional): Adds a fresh, herbaceous note and beautiful color contrast.
How to Make Penne all’Arrabbiata (Spicy Tomato Pasta) Recipe
Step 1: Sauté Garlic and Chili
Start by heating the extra virgin olive oil in a large pot over medium heat. Once shimmering, add the finely minced garlic and stir quickly for about 10 seconds until fragrant. Immediately add the chopped cayenne pepper and chili flakes, cooking for about 1 minute. This short sauté releases the essential oils and flavors without burning the garlic, creating a vibrant base for your sauce.
Step 2: Add Tomatoes and Season
Next, pour in the canned crushed tomatoes along with a splash of the tomato can’s water. This helps loosen the mixture and adds more tomato flavor. Sprinkle in the salt and black pepper to taste, and stir everything together. The tomatoes will simmer down and become wonderfully thick and rich as they cook.
Step 3: Let the Sauce Simmer
Bring the sauce to a simmer over high heat, then reduce to medium and let it gently bubble for about 15 minutes. This step is essential as it thickens the sauce and allows the flavors to meld beautifully. Around the 10-minute mark, taste your sauce—if it feels too acidic, stir in the optional white sugar to bring out the natural sweetness and balance the heat.
Step 4: Cook the Pasta
While your sauce simmers, heat a large pot of water with the kosher salt to a rolling boil. Add the penne or your chosen pasta and cook it according to the package instructions until al dente. The salted water enhances the pasta’s flavor, making each bite more enjoyable.
Step 5: Save Pasta Water and Drain
Right before draining the pasta, give the pot a big stir to agitate the starch, which will help the sauce stick to the pasta later. Scoop out 1 cup of this starchy water to use in the sauce. Drain the pasta well but don’t rinse it, as the starches help coat the noodles.
Step 6: Toss Pasta in Sauce
Return your pot with the simmering sauce back to the stove on low heat. Add the drained pasta along with half a cup of the reserved pasta water. Toss everything together thoroughly so the penne is coated in the luscious spicy tomato sauce. Add more pasta water little by little if you want a looser texture—this step is the secret to a silky finish.
Step 7: Serve Immediately
Divide the Penne all’Arrabbiata among warm bowls right away. Sprinkle over generous amounts of finely grated parmesan and a pinch of chopped parsley if you like. The cheese melts slightly with the heat of the pasta and adds a salty, nutty element that balances the fiery sauce perfectly.
How to Serve Penne all’Arrabbiata (Spicy Tomato Pasta) Recipe
Garnishes
Feel free to dress your Penne all’Arrabbiata with freshly grated parmesan cheese for a savory, melty topping. A sprinkle of finely chopped parsley brings freshness and a pop of vibrant green color, making the dish look as delightful as it tastes. For an extra kick, add a few more red pepper flakes on top just before serving.
Side Dishes
This spicy pasta pairs wonderfully with simple sides like a crisp mixed green salad dressed with lemon and olive oil or toasted garlic bread to mop up the luscious sauce. If you want to keep things traditional, a cool Caprese salad or roasted vegetables work beautifully alongside.
Creative Ways to Present
For an inviting presentation, serve Penne all’Arrabbiata in rustic bowls topped with a parmesan crisp or a drizzle of extra virgin olive oil. You can also nestle fresh basil leaves or a few roasted cherry tomatoes on top for visual appeal. To impress guests, try layering the pasta in a deep dish with parmesan sprinkled between servings to create tempting layers of flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Penne all’Arrabbiata can be stored in an airtight container in the refrigerator for up to 3 days. The sauce actually deepens in flavor overnight but make sure to keep the pasta and sauce well combined to prevent drying out.
Freezing
If you want to freeze this spicy tomato pasta, it is best to do so without adding the cheese garnish. Place cooled pasta in a freezer-safe container or bag, removing as much air as possible. It will keep well for up to 2 months, making it a perfect quick meal option anytime you crave that spicy Italian classic.
Reheating
To reheat, warm the Penne all’Arrabbiata gently on the stove over low heat, adding a splash of water or broth to loosen the sauce and keep the pasta moist. Avoid microwaving without adding moisture, as the pasta can dry out and lose its delightful texture.
FAQs
Can I adjust the spiciness in the Penne all’Arrabbiata (Spicy Tomato Pasta) Recipe?
Absolutely! The beauty of this recipe is its flexibility. If you prefer a milder dish, reduce the amount of cayenne pepper and chili flakes. For those who love heat, feel free to add extra chili or even a pinch of hot paprika for a smoky touch.
Is fresh chili necessary or can I use only dried chili flakes?
While fresh red cayenne pepper adds vibrant flavor and texture, you can use just dried chili flakes if fresh ones aren’t available. The result will still be delicious, though a touch less fresh in aroma.
Can I make this recipe gluten-free?
Definitely! Just swap the penne or ziti for your favorite gluten-free pasta. The sauce itself is naturally gluten-free, so it’s a great option for those with dietary restrictions.
Is Parmesan cheese necessary?
Parmesan adds a lovely salty, nutty finish, but it’s optional. You can substitute with Pecorino Romano for a sharper flavor or omit entirely for a vegan version; adding nutritional yeast can give a cheesy hint if you like.
What if the sauce tastes too sour?
If your sauce comes out too acidic from the tomatoes, stir in a small amount (up to 1/2 teaspoon) of white sugar during simmering. This balances the acidity without masking the bright tomato flavor.
Final Thoughts
There is something magical about this Penne all’Arrabbiata (Spicy Tomato Pasta) Recipe—it’s a dish where simplicity meets bold flavors in the best possible way. Whether you’re a seasoned cook or just getting started, it promises a satisfying meal that feels like a warm hug on a plate. Trust me, once you make it, it’s going to be one of those recipes you keep coming back to whenever you want that perfect little spicy pasta boost to your day. So go ahead, get cooking, and enjoy every fiery, fragrant bite!
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Penne all’Arrabbiata (Spicy Tomato Pasta) Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Penne all’Arrabbiata is a classic Italian spicy tomato pasta dish featuring a fiery sauce made with garlic, red chili peppers, and crushed tomatoes. This quick and flavorful recipe is perfect for a comforting weeknight dinner, delivering a perfect balance of heat and tang with simple pantry ingredients. Served with a sprinkle of parmesan and fresh parsley, it’s a timeless favorite that’s both satisfying and easy to prepare.
Ingredients
Pasta
- 400g / 14oz penne or ziti (or other pasta of choice, short or long)
- 1 tbsp cooking / kosher salt (for cooking pasta)
Sauce
- 4 tbsp extra virgin olive oil
- 3 garlic cloves, finely minced
- 1 red cayenne pepper chili, finely chopped (with seeds)
- 1/2 tsp chili flakes (red pepper flakes)
- 800g / 28oz canned crushed tomato
- 1 1/4 tsp cooking / kosher salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar (only if needed, optional)
To Serve
- Parmesan, finely grated
- 2 tsp finely chopped parsley (optional)
Instructions
- Sauté: Heat olive oil in a large pot over medium heat. Add the finely minced garlic and stir for about 10 seconds until fragrant. Then add the finely chopped cayenne chili and chili flakes. Cook together for 1 minute or until the garlic turns light golden, releasing the spicy aromatics.
- Add Tomato and Season: Pour in the canned crushed tomatoes along with their juices. Rinse out the empty tomato cans with water and add that to the pot as well. Stir in 1 1/4 teaspoon salt and 1/4 teaspoon black pepper to season the sauce.
- Simmer: Increase the heat to high and bring the sauce to a simmer, then reduce heat back to medium and let it gently simmer for 15 minutes. Check the taste around 10 minutes; if the sauce tastes too sour, add 1/2 teaspoon white sugar to balance it out.
- Cook Pasta: While the sauce simmers, bring a large pot of water to a rolling boil and add 1 tablespoon of salt. Cook the pasta according to package instructions until al dente.
- Reserve Pasta Water: Just before draining the pasta, stir it well to loosen the starch, then scoop out 1 cup of the starchy pasta cooking water and set it aside. Drain the pasta thoroughly.
- Toss Pasta with Sauce: Return the drained pasta to the pot with the sauce. Add 1/2 cup of the reserved pasta water and toss well over medium heat to fully coat the pasta with the spicy tomato sauce. Add more pasta water if needed to loosen the sauce to your desired consistency.
- Serve: Divide the pasta into bowls and serve immediately. Garnish with a generous amount of finely grated parmesan cheese and sprinkle with chopped parsley if using. Enjoy your vibrant, spicy Penne all’Arrabbiata.
Notes
- Keep the seeds in the cayenne pepper chili for extra heat, but adjust according to your spice tolerance.
- The sugar is optional and used only if the tomato sauce tastes too acidic or sour.
- Reserving pasta water is important as the starch helps the sauce cling to the pasta better and adjusts the sauce consistency.
- Use high-quality canned crushed tomatoes for the best flavor.
