Classic Penne Arrabiata – A Simple, Spicy Pasta You’ll Crave

If you love bold flavors and quick weeknight dinners, Classic Penne Arrabiata is your kind of dish. It’s a simple pasta with a fiery tomato sauce, rich olive oil, and lots of garlic. The heat comes from chili flakes, but you control how spicy it gets.

It’s fast, affordable, and tastes like something you’d find in a cozy Italian trattoria. Best of all, it uses pantry staples and comes together in under 30 minutes.

Classic Penne Arrabiata - A Simple, Spicy Pasta You’ll Crave

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Penne pasta – 12 ounces (about 340 g).The ridges hold the sauce well.
• Extra-virgin olive oil – 3 to 4 tablespoons for a rich, glossy finish.
• Garlic – 4 to 6 cloves, thinly sliced for an even, mellow heat.
• Red pepper flakes – 1 to 2 teaspoons, or to taste.
• Canned crushed tomatoes – 1 can (28 ounces/800 g). San Marzano if you can find them.
• Tomato paste – 1 tablespoon to deepen the flavor (optional but helpful).
• Salt – Kosher or sea salt, to season water and sauce.
• Black pepper – Freshly ground, to finish.
• Fresh parsley – A small handful, chopped.
• Fresh basil – A few leaves, torn (optional, but bright and aromatic).
• Pecorino Romano or Parmesan – Grated, for serving (optional for purists, but delicious).

Method

 

1. Salt your pasta water generously. Bring a large pot of water to a rolling boil and add enough salt so it tastes like the sea. This seasons the pasta from the inside out.
2. Cook the penne. Add the penne and cook until just shy of al dente, usually 1 minute less than package instructions.Reserve about 1 cup of pasta water before draining.
3. Warm the olive oil. In a large skillet or sauté pan, heat the olive oil over medium heat. You want it hot but not smoking.
4. Bloom the garlic and chili flakes. Add the sliced garlic and red pepper flakes. Stir gently for 60–90 seconds until the garlic turns lightly golden and fragrant.Don’t let it brown too much or it will taste bitter.
5. Add the tomato elements. Stir in the tomato paste and cook for 30 seconds to caramelize slightly. Pour in the crushed tomatoes and a pinch of salt. Bring to a steady simmer.
6. Simmer and reduce. Let the sauce bubble gently for 8–10 minutes, stirring occasionally.It should thicken slightly and taste bright but rounded.
7. Taste and adjust. Add more salt or chili flakes if needed. If it tastes sharp, a splash of reserved pasta water can soften the acidity.
8. Combine pasta and sauce. Add the drained penne to the pan. Toss well, adding splashes of pasta water as needed to help the sauce cling and turn glossy.
9. Finish with herbs and pepper. Turn off the heat and fold in chopped parsley and torn basil.Add freshly ground black pepper to taste.
10. Serve hot. Plate the pasta and finish with a drizzle of olive oil. Top with grated Pecorino or Parmesan if you like.

What Makes This Recipe So Good

This pasta is all about balance: spicy, savory, and bright. The sauce is built with just a handful of ingredients, so each one really shines.

You get deep flavor from slowly bloomed garlic and chili flakes, plus a clean tomato finish. It’s a great base recipe that you can keep classic or dress up with a few extras. And because it’s so fast, it’s perfect for busy nights when you still want something satisfying.

What You’ll Need

• Penne pasta – 12 ounces (about 340 g).The ridges hold the sauce well.
• Extra-virgin olive oil – 3 to 4 tablespoons for a rich, glossy finish.
• Garlic – 4 to 6 cloves, thinly sliced for an even, mellow heat.
• Red pepper flakes – 1 to 2 teaspoons, or to taste.
• Canned crushed tomatoes – 1 can (28 ounces/800 g). San Marzano if you can find them.
• Tomato paste – 1 tablespoon to deepen the flavor (optional but helpful).
• Salt – Kosher or sea salt, to season water and sauce.
• Black pepper – Freshly ground, to finish.
• Fresh parsley – A small handful, chopped.
• Fresh basil – A few leaves, torn (optional, but bright and aromatic).
• Pecorino Romano or Parmesan – Grated, for serving (optional for purists, but delicious).

How to Make It

1. Salt your pasta water generously. Bring a large pot of water to a rolling boil and add enough salt so it tastes like the sea. This seasons the pasta from the inside out.
2. Cook the penne. Add the penne and cook until just shy of al dente, usually 1 minute less than package instructions.Reserve about 1 cup of pasta water before draining.
3. Warm the olive oil. In a large skillet or sauté pan, heat the olive oil over medium heat. You want it hot but not smoking.
4. Bloom the garlic and chili flakes. Add the sliced garlic and red pepper flakes. Stir gently for 60–90 seconds until the garlic turns lightly golden and fragrant.Don’t let it brown too much or it will taste bitter.
5. Add the tomato elements. Stir in the tomato paste and cook for 30 seconds to caramelize slightly. Pour in the crushed tomatoes and a pinch of salt. Bring to a steady simmer.
6. Simmer and reduce. Let the sauce bubble gently for 8–10 minutes, stirring occasionally.It should thicken slightly and taste bright but rounded.
7. Taste and adjust. Add more salt or chili flakes if needed. If it tastes sharp, a splash of reserved pasta water can soften the acidity.
8. Combine pasta and sauce. Add the drained penne to the pan. Toss well, adding splashes of pasta water as needed to help the sauce cling and turn glossy.
9. Finish with herbs and pepper. Turn off the heat and fold in chopped parsley and torn basil.Add freshly ground black pepper to taste.
10. Serve hot. Plate the pasta and finish with a drizzle of olive oil. Top with grated Pecorino or Parmesan if you like.

Keeping It Fresh

Leftovers keep well for 3 days in the fridge in an airtight container. The sauce will thicken as it sits, so add a tablespoon or two of water when reheating.

Warm gently on the stove over low heat, stirring to loosen. If reheating in the microwave, cover and stir halfway to prevent dry spots. For longer storage, freeze the sauce on its own up to 2 months, then cook fresh pasta when you’re ready to serve.

Why This is Good for You

• Tomatoes are nutrient-dense. They’re rich in lycopene, vitamin C, and antioxidants that support heart health.
• Olive oil adds healthy fats. Extra-virgin olive oil provides monounsaturated fats that are linked to better cardiovascular outcomes.
• Garlic brings more than flavor. It contains compounds that may support immune function and circulation.
• Heat with benefits. Chili flakes add capsaicin, which can gently boost metabolism and enhance satiety.
• Balanced energy. Pasta offers steady carbs for energy, especially when paired with fiber-rich tomato sauce and a salad.

Pitfalls to Watch Out For

• Over-browning the garlic. Once it turns deep brown, it tastes bitter.Keep the heat moderate and watch closely.
• Under-salting the water. Bland pasta can sink the whole dish. Salt the water generously before adding the pasta.
• Skipping the pasta water. That starchy liquid helps the sauce cling. Reserve some before draining.
• Overcooking the pasta. It will finish cooking in the sauce, so pull it a minute early for the perfect bite.
• Too much heat too soon. Add chili flakes gradually.You can always add more, but you can’t take it out.

Variations You Can Try

• Smoky arrabiata. Add a pinch of smoked paprika with the chili flakes for a deeper flavor.
• Anchovy boost. Melt 2 anchovy fillets in the oil before the garlic for umami without fishiness.
• Roasted cherry tomatoes. Roast a pint with olive oil and salt at 425°F (220°C) for 15–20 minutes and stir into the sauce.
• With protein. Add sautéed shrimp, grilled chicken, or white beans to make it more filling.
• Gluten-free option. Use a quality gluten-free penne and watch the cook time closely.
• Extra-herby. Finish with a mix of parsley, basil, and a little fresh oregano for a fragrant twist.
• Creamy heat. For a softer edge, swirl in a splash of cream or a dollop of mascarpone at the end.

FAQ

How spicy should arrabiata be?

It should have a noticeable kick, but not so much that it overpowers the tomatoes. Start with 1 teaspoon of chili flakes and add more to taste. Remember, the heat builds as the sauce simmers.

Can I use fresh tomatoes instead of canned?

Yes.

Use about 2 pounds of ripe tomatoes, peeled and crushed, or grate them on the large holes of a box grater. Simmer a little longer to reduce the extra water and concentrate the flavor.

What’s the best pasta shape for arrabiata?

Penne is classic because its ridges and tubes hold the sauce well. Rigatoni or ziti also work.

If you prefer long strands, spaghetti is fine, but the sauce will cling differently.

Is cheese traditional on arrabiata?

Purists sometimes skip it, but many people enjoy a light snowfall of Pecorino Romano. It adds saltiness and depth without dulling the heat. Use a light hand so the sauce stays the star.

Can I make the sauce ahead?

Absolutely.

The sauce actually improves after a day in the fridge as the flavors meld. Reheat gently and cook fresh pasta when you’re ready to serve.

What if my sauce tastes too acidic?

Simmer it a bit longer to cook off sharpness. A small splash of pasta water or a teaspoon of olive oil can round the edges.

Avoid sugar if possible; well-cooked tomatoes usually don’t need it.

How do I keep the sauce from splattering?

Use a wide pan and a gentle simmer. A splatter screen helps, and stirring regularly keeps bubbles smaller. Lower heat is your friend here.

Final Thoughts

Classic Penne Arrabiata is proof that a few good ingredients can deliver big flavor.

It’s quick, comforting, and easy to customize, whether you keep it fiery or tone it down. Keep a can of tomatoes, a good bottle of olive oil, and some chili flakes on hand, and you’re always minutes away from a great meal. Make it once, and it might become your go-to weeknight pasta.