Penne with garlic, crushed tomatoes, and a kick of red pepper? Yes please. This penne arrabbiata brings cloves of garlic, San Marzano tomatoes, and good olive oil together in one spicy, slurp-worthy pan.
This saucy situation comes together in under 30 minutes, but it tastes like you’ve been simmering and stirring with love (and a wooden spoon) all afternoon. You’ll want crusty bread involved.
Want something spicy, tomatoey, and not at all complicated to make on a weeknight? Pull up a chair. We’re diving headfirst into a steamy plate of penne arrabbiata, and it’s one of those delightfully punchy dishes that punches back just a little—in the best way. The heat is warm and assertive thanks to red pepper flakes, but it’s softened by sweet tomatoey goodness and rich, almost silky olive oil slicked around each perfect noodle. You might sweat. You’ll definitely go back for seconds.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Penne Arrabbiata
This one’s not fancy. Just cozy, spicy, tangy pasta goodness that hits the spot without trying too hard.
- Ridiculously simple to make: Boil water, sauté some garlic, stir in tomatoes, and voilà—spicy magic in less than 30.
- Pantry staple heaven: You probably have most of the ingredients lurking in your kitchen right now.
- Fully weeknight approved: It’s fast, it’s comforting, and it won’t leave you with a stack of dishes.
- Customizable heat: Like your arrabbiata fiery? Crank up the red pepper. Prefer to keep your eyebrows? Scale it back.
- Optionally cheesy: Add Parm or Pecorino if you’re feeling decadent, or skip it to keep things plant-based.
- Leftovers reheat like a dream: Just add a splash of water and boom—saucy goodness again tomorrow.
Ingredient Notes
You don’t need a shopping list the length of your arm here. Just a few good ingredients with some fire in their soul.
- Penne pasta: The ridges hold the sauce like little flavor pockets. Use regular or whole wheat, up to you.
- Olive oil: Go with extra virgin if you’ve got it. We’re using enough that you’ll actually taste it.
- Garlic: Thinly sliced—not minced—so it toasts with a gentle crunch and perfumes the whole thing like a dream.
- Crushed red pepper flakes: Start with less if you’re spice-shy, then up it next time if you’re feeling brave.
- Crushed San Marzano tomatoes: These are sweet, low-acid, and kind of velvety. Worth the extra buck if you can swing it.
- Salt and black pepper: Don’t skip them; they balance out all that tomato-forward flavor beautifully.
- Sugar (optional): A little pinch can mellow out any harsh acidity in the tomatoes. Totally up to taste.
- Parmesan or Pecorino (optional): A salty final flourish if you want to lean cheesy.
- Chopped parsley (also optional): Freshness and color, mostly for your eyes (and Instagram, if you swing that way).
How To Make This Penne Arrabbiata
You’ll get a pot bubbling, garlic sizzling, sauce simmering, and pasta tossing. Let’s get into it.
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Boil the pasta: Add 1 tablespoon of salt to a large pot of water and bring it to a rolling boil. Toss in the penne and cook it just until al dente. Trust the box, they know what they’re doing. Don’t forget to scoop out about a cup of pasta water before draining—this liquid gold is great for sauce-thinning magic.
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Toast the garlic and red pepper: In a large skillet (use one roomy enough for all the pasta), heat olive oil over medium heat. Add the sliced garlic and sauté it gently until it’s golden and fragrant. If it smells amazing, you’re doing it right. Stir in the red pepper flakes and toast them for 30 seconds. Don’t walk away—it’s fast!
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Add crushed tomatoes and simmer: Pour in the crushed tomatoes and give it a good stir. Lower the heat and let it simmer for 15 minutes. Your kitchen will smell like every Italian restaurant you ever wanted to move into. Season with salt, pepper, and a pinch of sugar if the tomatoes are a little too zingy.
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Toss pasta into sauce: Add your drained penne straight into the skillet and toss like a pasta professional. Use tongs! Add a splash or two of that reserved pasta water until the sauce reaches a nice clingy consistency.
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Serve and garnish: Dish it up, sprinkle Parmesan or Pecorino on top if you’d like, and maybe a little chopped parsley if you’re feeling fancy(ish). Then grab a fork and dig in while it’s still steaming.
Storage Options
Leftovers? Absolutely. This penne arrabbiata handles storage like a champ. Let it cool to room temp first, then pop any leftovers into an airtight container. In the fridge, it’ll stay good for up to 4 days. The sauce might thicken a bit, but that’s nothing a tiny splash of water or drizzle of olive oil can’t fix when you reheat.
Reheating is simple too. You can warm it up in the microwave or toss it in a small skillet over medium-low heat. Add a spoonful of water or two if things are looking too stiff. You’ll bring it back to life in no time.
Now, freezing? I mean, pasta can get a little mushy when thawed, BUT if you’re determined, you can freeze the sauce separately. Stick just the sauce in a freezer-safe container (or even a bag laid flat for easy stacking). It’ll keep for up to 3 months. Defrost in the fridge overnight and reheat gently on the stove.
Variations and Substitutions
Don’t feel locked into one spicy tomato routine. There’s wiggle room, I promise.
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Short on penne? Swap in rigatoni, ziti, or even farfalle. The sauce doesn’t discriminate, and the ridges still hold up nicely.
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Make it vegan: Just skip the cheese! The sauce is naturally plant-based, so you’re already 90% there.
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Add protein: Stir in some sautéed shrimp, chickpeas, or grilled chicken at the end. It bulks things up without overshadowing the sauce.
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Try fresh herbs: Swap parsley for fresh basil or even a little oregano if that’s what you’ve got on-hand. Totally changes the vibe (in a good way).
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Extra roasted veggie action: Toss in roasted eggplant or zucchini—it turns the dish into a late summer festival in your mouth.
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Want something a little creamier? Stir in a spoonful of ricotta or a tiny splash of cream at the end. Different, but still nice and spicy.
What to Serve with Penne Arrabbiata
This pasta can stand on its own, but let’s be honest—it loves having company.
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A crisp green salad adds freshness and a cool contrast. I like using a simple lemony vinaigrette to balance the heat. Plus, you feel all virtuous eating lettuce next to a pile of pasta.
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Garlicky bread or a warm baguette is a must if you ask me. Not only does it help mop up the spicy sauce trails, but it basically turns dinner into an event.
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A little pan-seared fish like this pan seared cod is a satisfying, lighter partner to the pasta’s richness. The contrast really sings.
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A chilled glass of wine or a fizzy mocktail doesn’t hurt, either. Something citrusy pairs well with the bold, spicy tomato situation. Or, live your best life and make a Negroni.
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For dessert? Maybe one of those peanut butter & banana ice cream sandwiches you’ve got chilling in the freezer. Just saying.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
How spicy is penne arrabbiata?
This depends entirely on how much red pepper you use! Traditionally, it’s meant to have a little kick, but you control the fire. Start with 1 teaspoon of flakes if you’re unsure. Want it spicy-spicy? Go for 2 teaspoons or more and maybe keep a cold drink nearby. The heat builds, so taste before going all in.
Can I use a different type of pasta?
Yep! While penne is a classic here for its sauce-grabbing grooves, lots of short pastas work nicely. Try rigatoni, fussili, or even spaghetti if that’s all you’ve got. It’s the sauce that’s doing the heavy lifting, so the noodle shape is flexible.
Is it okay to add meat to this dish?
Absolutely. Grilled sausage, sautéed pancetta, or shredded rotisserie chicken all play well with the spicy tomato base. Just cook or heat your protein separately, then stir it into the finished sauce before tossing with the pasta. It turns it into more of a meal-meal (you know what I mean?).
Why is my sauce too acidic?
Tomato sauces can lean sour depending on the brand or variety of tomato you use. If that happens, stir in a small pinch of sugar to smooth it out. A drizzle of olive oil or a splash of pasta water might help too. Taste and tinker until it sings—not too tangy, not too sweet.
Easy Penne Arrabbiata
Ingredients
Pasta
- 12 oz (340 g) penne pasta regular or whole wheat
- 1 tbsp (15 ml) salt for pasta water
Sauce
- 1/4 cup (60 ml) extra virgin olive oil
- 6 cloves garlic thinly sliced
- 1 to 2 tsp (1-2 tsp) crushed red pepper flakes to taste
- 1 28-oz can (800 g) crushed San Marzano tomatoes
- 3/4 tsp (3.5 g) salt plus more to taste
- 1/4 tsp (0.5 g) black pepper freshly ground, plus more to taste
- 1 pinch sugar optional; only if needed, to mellow acidity
To serve (optional)
- Parmesan or Pecorino cheese grated, for garnish
- chopped fresh parsley for garnish
Equipment
- Large pot
- Large skillet
- Tongs
- wooden spoon
Instructions
- Boil the pasta: In a large pot, bring water to a boil and add 1 tablespoon salt. Add penne and cook until al dente according to package directions. Reserve about 1 cup of pasta water, then drain the pasta.
- Toast the garlic and red pepper: While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Add crushed red pepper flakes and toast for 30 seconds.
- Add crushed tomatoes and simmer: Stir in the crushed San Marzano tomatoes. Reduce heat and simmer for 15 minutes, stirring occasionally. Season with salt, black pepper, and a pinch of sugar if tomatoes are too acidic.
- Toss pasta into sauce: Add drained penne to the skillet and toss to coat in the sauce. Add splashes of reserved pasta water as needed to loosen the sauce until it clings to the pasta.
- Serve and garnish: Serve hot, topped with grated Parmesan or Pecorino and chopped parsley if desired.
