Penne all’Arrabbiata Spicy Tomato

Penne all’Arrabbiata has always been my go to recipe for a quick and fiery pasta night bursting with bold tomato flavor. The sauce comes together so simply yet turns humble ingredients into a dish that lifts any weeknight dinner. With a handful of pantry staples and a good kick of heat you get a satisfying bowl of pasta in no time. The first time I tried this I could not believe something so fast and easy could taste so deeply comforting and robust. Now it is a regular whenever I crave pasta with attitude.

One taste and you will understand why this is my emergency dinner hero. When my friends show up unannounced this is the recipe that saves the day and everyone leaves happy and a little flushed from the spice.

Ingredients

• Penne pasta or ziti or your favorite pasta shape: Short ones like penne grip the sauce but any shape will soak up the flavor. Look for pasta made with 100 percent durum wheat for best texture.
• Kosher salt: Essential for properly seasoning the pasta water and drawing out flavors
• Extra virgin olive oil: Gives rich body to the sauce Use a fresh oil with a slightly peppery aroma for best results.
• Fresh garlic: This is the soul of the sauce Use large firm cloves and mince just before cooking for maximum aroma.
• Red cayenne chili: Fresh spicy kick I use red but you can adjust or swap for milder chili if you wish Choose ones that are glossy and taut.
• Red pepper flakes: For even punchier background heat Quality flakes should have vibrant color and aroma.
• Canned crushed tomatoes: The backbone of the sauce Look for Italian or San Marzano style for real depth and natural sweetness.
• Black pepper: Balances out the acidity and heat Go for freshly ground for a brighter lift.
• White sugar: Only if needed to tame overly sour tomatoes Use pure white sugar sparingly.
• Parmesan cheese: Adds salty richness and nutty finish Freshly grated is best.
• Fresh parsley: Optional but gives a little color and herbal spark Flat leaf parsley is more flavorful if you can find it.

Instructions

Sauté the Aromatics:

Heat the olive oil in a large pot on medium. Once shimmering add the minced garlic. Stir and let it cook for about ten seconds just until you smell the fragrance starting to build. Immediately sprinkle in the chopped cayenne chili and red pepper flakes. Keep stirring for a full minute until the garlic turns light golden and you feel that spicy warmth hitting your nose. This brief sizzling time lays the foundation for a deep savory sauce.

Build the Sauce:

Pour in the crushed tomatoes right after the garlic is golden so they stop the cooking. Add the kosher salt and freshly cracked black pepper to season. Swirl a splash of water in your tomato can to catch every last bit then add it to the pot. This little bit of water helps thin the sauce and gets all that flavor working.

Simmer for Depth:

Turn up the heat to high just until the sauce comes to a bubbling simmer then lower it back to medium. Stir and let it gently simmer for about fifteen minutes uncovered This finishes the sauce and balances the flavors. After ten minutes taste a spoonful. If it is too sharp or tart sprinkle in a bit of white sugar to mellow it. The sauce should thicken slightly and become glossy.

Cook the Pasta:

While the sauce simmers bring a big pot of water to a rolling boil. Generously salt the water with a tablespoon of kosher salt so it tastes briny like the sea. Drop in the penne or your chosen pasta and stir. Boil according to package timing until just al dente. The lively bite is key for holding the sauce.

Reserve Pasta Water and Drain:

Right before draining the pasta give the pot a vigorous stir to release starches into the water. Carefully scoop out a cup of the pasta water and keep it aside. This water has magic emulsifying power for your sauce. Then drain pasta quickly.

Toss and Finish:

Without delay add the drained hot pasta to your simmered sauce. Pour in about half a cup of the reserved starchy pasta water. Toss enthusiastically while the pot remains over low heat Let the pasta soak up the sauce and loosen as needed with extra pasta water. This helps every tube or strand get perfectly saucy and glossy.

Serve Hot:

Divide the finished Penne all Arrabbiata into warm bowls. Shower generously with freshly grated parmesan and scatter chopped parsley over the top for freshness. Serve immediately while steaming and spicy.

Pin it

I always look forward to the moment I stir in the first fresh chili The fragrance brings me straight back to long lazy summer evenings cooking pasta in my grandmother’s kitchen with the windows open and laughter echoing in the background. That hit of chili transforms everything and that is my absolute favorite moment.

Storage tips

If you have leftovers store them in a tight container in the refrigerator for up to three days. The flavors deepen even more overnight and make an even better lunch later. To reheat use a splash of water to revive the sauce and heat gently on the stove or microwave.

Ingredient substitutions

Do not stress if you cannot find red cayenne chili. Swap with a mild fresh red chili or just rely on extra chili flakes for warmth. Gluten free pasta works beautifully. For a vegan dish simply omit the parmesan or use your favorite plant based alternative.

Serving suggestions

This pasta needs nothing more than a leafy green salad and some crusty bread to mop up the spicy sauce. For added protein top with a fried egg or toss in canned chickpeas right at the end for a hearty twist.

Cultural and historical context

Arrabbiata means angry in Italian describing the fiery chili heat of the sauce. Originating from Rome it is a celebration of simplicity boldness and Italian resourcefulness transforming a few basic ingredients into a meal that awakens both palate and spirit.

Pin it

Family meals around this dish have given us so many spicy moments and laughter. I love that even after many years the simplest ingredients and that one hot chili still make an unforgettable meal every time.

Frequently Asked Questions

→ How spicy is penne all’Arrabbiata?

The dish has a moderate chili heat from both cayenne and red pepper flakes. You can adjust the amount for milder or hotter results.

→ Can I use another type of pasta?

Absolutely! While penne is traditional, ziti or any preferred short or long pasta also works well.

→ Is fresh tomato better than canned?

Canned crushed tomato is convenient and flavorful, but ripe fresh tomatoes may be used when in season for a lighter sauce.

→ What cheese pairs best as a topping?

Finely grated parmesan complements the spicy sauce beautifully. Pecorino is another classic option.

→ How do I make the sauce less sour?

If the tomato sauce tastes sour, simply stir in a little white sugar to balance the acidity as it simmers.