If you are craving a bold, spicy pasta dish that bursts with flavor yet requires minimal fuss, then this Penne Arrabbiata Recipe is going to become your new go-to comfort food. This classic Italian favorite combines perfectly al dente penne pasta with a lively, garlicky tomato sauce brightened by a touch of crushed red pepper flakes. It’s as simple as it is satisfying, offering just the right balance of heat, freshness, and rich tomato goodness that will have you coming back for seconds in no time.
Ingredients You’ll Need
The magic of this Penne Arrabbiata Recipe lies in its simplicity: every ingredient plays a crucial role, delivering vibrant color, texture, and layers of flavor. By using fresh garlic, quality olive oil, and ripe crushed tomatoes, this dish shines with bold yet approachable tastes that come together effortlessly.
- 12 oz penne pasta: The perfect shape to hold onto the spicy sauce inside each tube, giving you bursts of flavor in every bite.
- 2 tablespoons olive oil: Adds a fruity, smooth richness that helps gently cook the garlic without overpowering the sauce.
- 4 cloves garlic (thinly sliced): Infuses the dish with an aromatic base, providing a lovely punch of flavor.
- 1/2 teaspoon crushed red pepper flakes: The signature heat of arrabbiata, adjustable to your preferred spice level.
- 1 (28 oz) can crushed tomatoes: The vibrant, tangy heart of the sauce, creating a luscious and thick consistency.
- 1/2 teaspoon salt (or to taste): Enhances all the flavors and balances the acidity of the tomatoes.
- 1/4 teaspoon black pepper: Adds a subtle depth and gentle spice complexity.
- 1 teaspoon sugar (optional): Helps tame the acidity of the tomatoes if needed, without making the sauce sweet.
- 1/4 cup fresh parsley (chopped): Adds a fresh, herbal brightness and beautiful green contrast.
- Grated Parmesan cheese for serving (optional): A salty, nutty finish that enhances the overall flavor profile, especially if you’re not keeping it vegan.
How to Make Penne Arrabbiata Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Cook your penne pasta according to the package instructions until al dente, which means it should be tender but still offer a slight bite. This texture is essential for the sauce to cling to the pasta perfectly. Don’t forget to reserve half a cup of the starchy pasta water before draining, as this will help you achieve just the right sauce consistency later.
Step 2: Sauté the Garlic and Chili
While your pasta cooks, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and crushed red pepper flakes, cooking them just until fragrant—about 30 to 60 seconds. Make sure the garlic doesn’t brown or burn, or it can turn bitter. This quick sauté builds the fiery, savory foundation of the sauce.
Step 3: Simmer the Tomato Sauce
Pour in the crushed tomatoes, then season with salt, black pepper, and the optional sugar if your tomatoes taste too tart. Stir everything well to combine and bring the sauce to a gentle simmer. Let it cook uncovered for 10 to 15 minutes, stirring occasionally, until it thickens slightly and the flavors marry beautifully. This simmering step is where the sauce really develops its character.
Step 4: Combine Pasta and Sauce
Once the sauce has thickened and the pasta is ready, add the drained penne directly into the skillet with the sauce. Toss to coat every piece of pasta in the spicy tomato goodness. If the sauce feels too thick, gradually add a splash of the reserved pasta water to loosen it up and help it cling better. Finally, stir in the fresh chopped parsley, adding a pop of color and freshness to the dish.
Step 5: Serve with Optional Cheese
Plate your Penne Arrabbiata, and for those who love a cheesy finish, sprinkle a generous helping of grated Parmesan cheese on top. This step is optional, but it definitely adds a lovely nutty element that complements the sauce’s fiery kick.
How to Serve Penne Arrabbiata Recipe
Garnishes
A sprinkle of fresh parsley not only adds a touch of vibrant color but also lifts the dish with its herbal brightness. For an extra layer of flavor and texture, a handful of toasted pine nuts or even thin slivers of red chili pepper can give your Penne Arrabbiata Recipe a little visual flair and crunch.
Side Dishes
Simple is best when serving Penne Arrabbiata. A crisp green salad dressed with lemon vinaigrette or some garlic bread makes the perfect pairing. Both sides help balance the spicy heat of the pasta and add refreshing contrasts that keep the meal light and satisfying.
Creative Ways to Present
For a modern twist, serve this Penne Arrabbiata Recipe in individual shallow bowls topped with microgreens or edible flowers. Another idea is to layer the pasta with slices of fresh mozzarella and basil, then broil briefly for a bubbly, melty finish. You can also add sautéed mushrooms or Italian sausage to the sauce for added heartiness and variation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Penne Arrabbiata in an airtight container in the refrigerator. It will keep well for up to 3 days, maintaining its vibrant flavor and slightly spicy kick. To prevent the pasta from drying out, reserve a bit of sauce to stir in when reheating.
Freezing
This pasta freezes beautifully! Portion the Penne Arrabbiata Recipe into freezer-safe containers, leaving some room for expansion, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results before reheating.
Reheating
To reheat, warm the Penne Arrabbiata gently on the stovetop over low heat, stirring in a splash of water or reserved pasta water to restore the sauce’s creamy texture. Alternatively, use a microwave in short bursts to avoid overheating, which can dry out the pasta.
FAQs
Can I make Penne Arrabbiata Recipe vegan?
Absolutely! This recipe is naturally vegan as long as you skip the Parmesan cheese topping. The sauce itself is packed with flavor from garlic, chili, and tomatoes, making it a delicious plant-based option.
How can I adjust the spiciness?
The crushed red pepper flakes control the heat level. To make it spicier, simply increase the amount to your taste. If you prefer it milder, reduce the flakes or omit them partially, keeping the rich tomato and garlic flavors intact.
What if I don’t have crushed tomatoes?
You can substitute canned whole peeled tomatoes and crush them by hand or with a spoon before cooking. The key is to use quality, ripe tomatoes to get that authentic, vibrant sauce flavor.
Can I add protein to this dish?
Definitely! Adding sautéed Italian sausage, grilled chicken, or even pan-seared shrimp can elevate the dish into something heartier. For a vegetarian protein boost, toss in some sautéed mushrooms or cooked chickpeas.
Is there a way to make the sauce creamier?
If you want a creamier texture, stir in a splash of heavy cream or coconut cream after simmering the sauce. This variation will mellow the heat a bit while adding a luscious richness to the Penne Arrabbiata Recipe.
Final Thoughts
There is something truly magical about a dish that combines fiery spice, tangy tomatoes, and garlicky goodness in such a straightforward way, and that’s exactly what this Penne Arrabbiata Recipe delivers. Whether you’re whipping up a quick weeknight dinner or looking to impress friends with an authentic taste of Italy, this recipe is a winner every time. I highly encourage you to try it out and make it your own – it’s comfort food that feels special with every bite!
Print
Penne Arrabbiata 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 Arrabbiata is a classic Italian pasta dish featuring penne tossed in a spicy tomato sauce made with garlic, crushed red pepper flakes, and fresh parsley. This quick and flavorful recipe is perfect for a satisfying weeknight dinner and can easily be made vegan by omitting the Parmesan cheese.
Ingredients
Pasta
- 12 oz penne pasta
Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 (28 oz) can crushed tomatoes
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- 1/4 cup fresh parsley, chopped
To Serve
- Grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Prepare the Sauce Base: Meanwhile, heat olive oil in a large skillet over medium heat. Add the sliced garlic and crushed red pepper flakes, sautéing for 30 to 60 seconds until fragrant but not browned to avoid bitterness.
- Simmer the Sauce: Stir in crushed tomatoes, salt, black pepper, and sugar if using. Bring the sauce to a simmer and let it cook uncovered for 10 to 15 minutes, stirring occasionally until it thickens slightly.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss well to coat the pasta evenly with the sauce. Add a splash of the reserved pasta water if needed to loosen the sauce.
- Finish and Serve: Stir in chopped fresh parsley and serve hot. Top with grated Parmesan cheese if desired for added richness.
Notes
- Adjust the amount of red pepper flakes to make the sauce spicier.
- For a heartier dish, add sautéed mushrooms or Italian sausage.
- The recipe is naturally vegan if you omit the Parmesan cheese.
