Name: Penne Arrabbiata (Spicy Tomato Pasta)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 3 to 4 tablespoons olive oil; 1 large shallot, finely minced; 3 garlic cloves, finely minced; ¼ to ½ teaspoon crushed red pepper flakes (depending on how spicy you like it) or 1 small crushed dried hot red pepper (See Notes); 1 tablespoon tomato paste (optional); 1 28-oz can whole peeled tomatoes, crushed by hand or with an immersion blender; ½ teaspoon kosher salt, or to taste; 1 teaspoon pure maple syrup (or granulated sugar, to taste); ¼ cup fresh chopped basil leaves (or flat-leaf parsley); 1lb (450g) uncooked penne rigate pasta; Freshly grated Parmigiano-Reggiano, for serving

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This Penne Arrabbiata is a spicy tomato pasta dish that’s easy and quick to make for an Italian dinner. You just need a handful of pantry ingredients to whip up this simple and cozy vegetarian dish.

Penne arrabbiata, also referred to as penne all’arrabbiata, is an Italian pasta dish that features tomatoes, extra virgin olive oil, garlic, and hot red chili peppers (such as peperoncino).

The word “arrabbiata” literally translates to “angry” in Italian, because the tomato sauce gets a fiery kick from the hot chili peppers.

It’s one of the first pasta dishes that I learned how to make and has become my absolute favorite. I love spicy food, but you can adjust the heat level based on your spice tolerance.

If this is your first time making penne arrabbiata, I recommend using less chili peppers (or removing the seeds), then taste the sauce after it has simmered and add more if you like the heat!

Table of Contents

Penne Arrabbiata Ingredients

Since this is a simple dish with minimal ingredients, I highly recommend using the best quality ingredients you can afford. It truly makes a difference in taste.

Penne rigate pasta: I like using penne rigate because it has ridges on the outside which are perfect for soaking up the tomato sauce.

Extra virgin olive oil: This is a must for adding richness to the sauce. You can even drizzle each bowl of pasta with a little olive oil when serving instead of garnishing with parmesan cheese.

Shallot: This has a delicate and slightly sweet flavor that melts perfectly into the tomato sauce.

Garlic: Fresh garlic always tastes best in this pasta dish.

Hot chili pepper: You can use fresh or dried whole chili peppers, or chili pepper flakes in this dish.

I love the taste of fresh hot chili peppers, but dried is more convenient.

The types of chili peppers you can use include red pepper flakes, Calabrian chilies, Fresno, or cayenne peppers.

If you’re using fresh or dried whole peppers, remember most of the heat lives in the seeds and the white membranes of the chili pepper. Adjust the amount you use (or omit the seeds completely) based on how “angry” you want your pasta sauce.

Tomato paste: This is an optional ingredient, but I like to add a little tomato paste to the sauce, which gives it a deeper tomato flavor. It also naturally thickens the sauce without over simmering.

Canned tomatoes: I use canned San Marzano tomatoes for the best texture and flavor. They have a lower water content and break down beautifully in the sauce.

If you can’t find canned San Marzano tomatoes, look for high-quality canned whole peeled tomatoes from Italy.

Salt: This helps enhance all the flavors in the tomato sauce.

Sugar: This helps bring out the tomato’s natural sweetness and reduce the acidity. I like to use pure maple syrup, but you can use granulated sugar.

Fresh basil or parsley: I like to add fresh basil or parsley at the end of cooking. It gives the sauce good flavor.

Parmigiano-Reggiano: I like to garnish each bowl of pasta with freshly grated Parmigiano-Reggiano. You can leave it out or use a dairy-free parmesan cheese if desired.

How to make penne arrabbiata pasta

Heat the olive oil in a large skillet (or deep saute pan) over medium heat. Once the oil is hot, add the shallot and cook, stirring occasionally for 2 minutes.

Add the garlic and dried hot red pepper (or red chili flakes if using) and let cook for 30 seconds until fragrant. Add the tomato paste and let cook for 1 minute (if using).

Add the canned tomatoes and their juices and salt and stir to combine. Cook the sauce until it comes to a low boil, then reduce the heat to low and let simmer, uncovered, for 15 minutes. The sauce will thicken slightly.

Optional Step: If you prefer a super smooth sauce, remove the pan from the heat and use an immersion blender to puree the sauce until your desired consistency is reached.

Remove from the heat and add the maple syrup (or granulated sugar if using) and fresh basil (or parsley if using). Adjust the seasoning to taste.

Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the penne pasta until al dente, reserving ½ cup of the pasta cooking water.

Add the cooked pasta to the sauce and toss well to coat. Add a little of the reserved pasta water, if needed, to help loosen the sauce.

Serve immediately garnished with freshly grated parmesan cheese, if desired.

What to serve with penne arrabbiata pasta

If you’re looking for a quick and easy dinner, this penne arrabbiata is perfect on its own. But if you’re serving this to dinner guests, then I recommend pairing it with a protein or vegetable side dish, such as a salad.

Protein: Baked chicken, grilled chicken, or grilled shrimp.

Salad: Lemon arugula salad, arugula pear salad, fresh garden salad, or a simple green lettuce salad.

Bread: Garlic bread, bread sticks, or bruschetta.

Veggies: Roasted broccoli, sautéed green beans, or grilled asparagus.

Please let me know how you like this penne arrabbiata pasta recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this spicy pasta dish as much as I do.