Penne Arrabbiata is a classic Italian pasta dish! The penne pasta is tossed in a spicy tomato sauce and finished off with parmesan cheese for a rich, umami flavour. This quick & easy dish is perfect for any pasta lover looking for a bit of a heat in their meal!
Table of Content
The secret ingredient to this Penne Arrabbiata is the homemade tomato sauce made with just a handful of simple ingredients that when put together, makes this pasta insanely delicious and irresistible that it's your new go-to meal for those last-minute cravings.
A perfectly al-dente penne coated in that sensational spicy arrabbiata sauce. And to take it up a notch, sprinkle it with some freshly grated parmesan cheese and garnish it with chopped basil leaves on top. It's the ultimate pasta party in your mouth!
I absolutely love Penne Arrabbiata (sometimes misspelled as Penne Arrabiata), and you know what really takes it to the next level? Fresh basil! It's like a flavor explosion in every bite.
Sure, some folks go for fresh parsley, but personally, I'm all about that fragrant basil goodness, and it has to be fresh – nothing beats it!
Pair this glorious pasta with Cheesy Garlic Bread or a fresh Chicken Caesar Salad for a wholesome meal!
What Is Pasta Arrabbiata
'Pasta Arrabbiata' literally translates to 'angry pasta' meaning spicy.
Arrabbiata sauce, or sugo all'arrabbiata is an Italian pasta sauce that packs a punch with fiery red chili peppers. Imagine your classic tomato sauce, but with a spicy kick!
It's got that perfect balance of tangy tomatoes and a fiery heat that makes your mouth tingle.
Typically, it's served with pasta (usually penne), and carries a myriad of flavours from the pungent garlic, to the fresh tomatoes, to the fragrant basil and the nutty Parmesan cheese, which is often replaced with Pecorino Romano.
Check out my Spaghetti Aglio e Olio, Creamy Mushroom & Spinach Pasta, Fettuccine Alfredo with Grilled Chicken, Pasta with Pesto Rosso and Chicken Fajita Fettuccine for more pasta treats!
Ingredients & Substitutions
- Penne – Penne is the ideal pasta for this Penne Arrabbiata recipe as the sauce collects inside the grooves but feel free to experiment with any other pasta of your choice.
- Olive Oil - Use high-quality extra-virgin olive oil for a rich and flavourful base.
- Garlic - Fresh garlic is a must to infuse the sauce with a robust flavour!
- Tomatoes – Tomatoes of course are the star ingredients of the Arrabbiata sauce. I use fresh but feel free to swap with canned ones. If you can get your hands on them, Italian San Marzano tomatoes are the best.
- Chili – Adjust to your spice tolerance. I use fresh red chili which can be alternated with crushed red pepper flakes.
- Seasoning – Add salt and pepper to taste.
- Basil – A handful of roughly chopped fresh basil adds brightness to Penne all'Arrabbiata. I am all about basil but you can sub with fresh parsley too.
- Parmesan – Use freshly grated Parmesan cheese, ideally Parmigianino Reggiano for that rich, nutty taste.
How To Make Penne Arrabbiata
- Prep tomatoes. Make a cross on the bottom of each tomato and add it to a large pot of boiling water. Give 2-3 minutes and then remove from the water and take off the peel.
- Boil pasta. Add salt to the same pot of water and boil the pasta till al dente. Reserve some water to thicken the sauce later.
- Make tomato sauce. Infuse oil with garlic and red chili. Then add roughly diced tomatoes and cook till the tomatoes have broken down.
- Toss in pasta. Add the seasonings, starchy water, basil and the drained pasta. Toss till combined.
- Garnish and serve. Top the Penne Arrabbiata with freshly grated Parmesan cheese and fresh basil and enjoy with garlic bread!
Expert Tips
- Use high-quality and fresh ingredients! With an easy dish like this Penne Arrabbiata where only a handful of ingredients are used, the better your ingredients, the more flavourful your dish will be.
- Don't forget to salt the boiling pasta water generously before adding the penne, this step helps to season the pasta from the inside out.
- Cook the penne just until it's al dente (firm to the bite). It will continue to cook slightly in the sauce, so you don't want it overdone.
- Before draining the pasta, save a cup of pasta cooking water. This starchy water can help thicken the sauce and bind it to the pasta.
- If you feel your tomatoes are very tart you can add a pinch of sugar to neutralize the acidity of the Arrabbiata sauce.
What To Serve With Penne Arrabbiata
- Pasta Arrabbiata pairs wonderfully with cheesy garlic bread, as the spicy tomato sauce complements the savoury, cheesy notes of the bread.
- Caesar Salad is a refreshing contrast, offering crisp greens and creamy dressing that balance the heat and richness of this dish.
- Serve my deliciously succulent Stuffed Chicken Breast alongside for a protein-packed meal.
- And these crispy fish nuggets will provide for a wholesome meal when paired with Penna Arrabbiata.
Variations
- Turn this recipe into Spaghetti Arrabbiata by using spaghetti instead of penne.
- Get creative with add-ins like olives, capers, or anchovies for extra depth of flavor.
- Make it protein rich by adding ground beef, chicken, shrimp, meatballs, or sausage.
- Add fresh vegetables to Penne Arrabbiata, like zucchini, mushrooms or spinach.
- For a creamy twist, add a splash of heavy cream or half-and-half. This mellows the spiciness and adds a rich, velvety texture.
FAQs
Marinara sauce is a mild and sweet Italian tomato sauce where the fresh tomato flavour is more dominant, while Arrabbiata sauce is spicy and bold, focusing more on the kick from the red peppers.
This arrabbiata sauce is perfect for making ahead of time as it freeze-friendly. Make a big batch of the sauce, allow it to cool, and then store it in a freezer-safe container for up to 3 months. When ready to eat, simply reheat the sauce on low heat. However, for the best results, add the pasta at the time of serving.
Arrabbiata sauce is a perfect match for any pasta, but it goes exceptionally well with ridged tubular pasta shapes like penne or rigatoni. The tube-shaped pasta and ridges makes for more flavorful bites.
More Pasta Recipes
If you are pasta lover, you don't want to miss out on these mouth-watering dishes:
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📖 Recipe
Penne Arrabbiata (Spicy Tomato Pasta)
Ingredients
- 2 tablespoon olive oil extra virgin
- 1 cup (~100g) penne
- 1-2 garlic cloves minced
- 1 red chili pepper sliced or 1 teaspoon crushed red pepper
- 2 (~200g) tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ½ teaspoon grounded black pepper
- ¼ cup pasta water
- 10 fresh basil leaves
- 2 tablespoon Parmesan cheese to garnish
Instructions
- Make a cross on the bottom of each tomato and add them in boiling water. Let simmer for 2-3 mins until you start to see the skin peel. Transfer to a bowl of cold water. Remove the peel and roughly chop the tomatoes.
- Heat oil in a pan and toast the garlic. Avoid burning it by cooking it over medium heat.
- Sauté the red chili for about a minute to release its flavour.
- Then add your tomatoes and let them simmer on medium-low heat for about 6-8 mins.
- While the tomatoes are simmering, cook your pasta till al-dente in a large pot of salted water. Reserve ¼ cup of the pasta water.
- Don’t wash the pasta otherwise the sauce won’t stick to it. Just drain it and immediately add to your sauce.
- Then to your Arrabbiata sauce add the tomato paste, starchy pasta water, salt, grounded black pepper and 6-7 chopped basil leaves. Sauté another 2 minutes and then toss in your pasta immediately after draining. Do not rinse the pasta. Toss well and adjust seasonings.
- Finish off with freshly grated Parmesan cheese and remaining fresh basil leaves. Enjoy!
Notes
- Penne can be alternated with spaghetti, rigatoni and fusilli.
- You can use the same pot of water that you softened tomatoes in, to boil the pasta . Just salt it before adding the pasta!
- Cook the penne till al dente; it will further cook in the sauce, so don't overdo it.
- If your tomatoes are acidic, you can add a little sugar to make them less sour.
Nutrition
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