Name: Spicy Penne Arrabbiata Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound penne rigate; 3 Tablespoons olive oil; 3 cloves garlic, minced; 1/4 teaspoon crushed red pepper flakes (adjust to taste); 1 28-ounce can whole peeled tomatoes (or 1 ½ cups fresh chopped tomatoes); 2 Tablespoons tomato paste; 6 fresh basil leaves, chopped; 1/2 cup freshly grated parmesan cheese (or pecorino cheese); 1/3 cup fresh chopped parsley, finely chopped

If you’re craving a pasta dish with a bit of a kick that’s simple enough for a weeknight but full of flavor, you’re going to absolutely adore this Spicy Penne Arrabbiata Recipe. It’s one of those classic Italian dishes that’s all about bold, fresh ingredients coming together with just the right amount of heat. I love how quickly it comes together and how it fills the kitchen with the smell of garlic, tomatoes, and spicy red pepper flakes. Stick around—I’ll walk you through every step so that you end up with a sauce that’s perfectly spicy, tangy, and rich, just like I make it at home.

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Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples and fresh herbs that taste amazing together.
Quick to Make: Ready in about 20 minutes—perfect for busy days.
Flexible Heat Level: Easily adjusted depending on your spice tolerance.
Classic Comfort: A timeless Italian dish that feels hearty but never heavy.

A black pot filled with a single layer of short, twisted pasta all covered evenly in a bright red tomato sauce with small bits of tomatoes and green herbs mixed in. A woman’s wooden spoon is stuck deep in the middle, lifting some pasta, showing the sauce clinging to the noodles. The pot is on a white marbled surface, the pasta looks soft and shiny with sauce. Photo taken with an iphone --ar 2:3 --v 7 - Spicy Penne Arrabbiata, Italian pasta with red pepper flakes, quick spicy pasta recipe, garlic tomato pasta, easy Penne Arrabbiata

Ingredients You’ll Need

You’ll notice this Spicy Penne Arrabbiata Recipe really only calls for a handful of ingredients, but each one plays a key role in creating that perfect balance of flavor and heat. Plus, I’ll share a few shopping tips so you can pick the best tomatoes and fresh herbs.

Flat lay of fresh uncooked penne rigate pasta, a small white bowl of golden olive oil, three whole uncracked garlic cloves, a small white bowl with bright red crushed red pepper flakes, a small white bowl filled with fresh chopped vibrant red tomatoes, a small white bowl of deep red tomato paste, six fresh green basil leaves, a small white bowl of finely grated pale yellow parmesan cheese, a small white bowl with freshly chopped bright green parsley leaves, all arranged in perfect symmetry on a clean white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spicy Penne Arrabbiata, Italian pasta with red pepper flakes, quick spicy pasta recipe, garlic tomato pasta, easy Penne Arrabbiata

Penne rigate: The ridges help the sauce cling perfectly to each bite, making every forkful flavorful.
Olive oil: Extra virgin if possible—it brings a lovely fruity richness to the sauce.
Garlic: Fresh cloves, not powdered! They sauté quickly and add just the right punch.
Crushed red pepper flakes: Adjust the amount to your heat preference; start small if you’re unsure.
Whole peeled tomatoes: I love San Marzano brand if you can find it—it’s sweeter and less acidic than regular canned tomatoes.
Tomato paste: This deepens the tomato flavor and thickens the sauce just right.
Fresh basil leaves: Added at the end to brighten the sauce with fresh herb aroma.
Grated parmesan or pecorino cheese: For topping—this adds a salty, nutty finish.
Fresh parsley: Finely chopped for a fresh touch on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I adore about this Spicy Penne Arrabbiata Recipe is how you can easily customize it. Over the years, I’ve played around with adding different proteins and veggies to suit the season or whatever I have on hand. Feel free to make it your own!

Switch up the pasta: I love using spaghetti sometimes for a thinner noodle, which holds the sauce a bit differently but is just as delicious.
Add protein: Tossing in grilled shrimp or browned sausage can turn this into a heartier meal my family goes crazy for.
Vegetable boost: I often grill zucchini or bell peppers and stir them in—adds nice textural contrast and freshness.
Less spicy: For kids or spice-sensitive folks, reduce the crushed red pepper flakes or omit them entirely and maybe add a pinch of smoked paprika for depth.

How to Make Spicy Penne Arrabbiata Recipe

Step 1: Boil the Penne Just Right

Start by cooking your penne rigate in a large pot of boiling salted water. Follow the package instructions for al dente, usually around 11 minutes. The key here is to not overcook— you want just a slight bite so it holds up when mixed with the sauce. Drain it well and set aside while the sauce comes together.

Step 2: Sauté Garlic and Crushed Red Pepper

In a large skillet over medium heat, warm 3 tablespoons of olive oil. Add 3 cloves of minced fresh garlic and about 1/4 teaspoon of crushed red pepper flakes—adjust based on how fiery you want it! Keep an eye because garlic cooks fast; stir constantly for about 30 seconds just until fragrant. If your oil gets too hot, the garlic can burn and taste bitter, so medium heat is your friend here.

Step 3: Build the Tomato Sauce

Add a 28-ounce can of whole peeled tomatoes to your skillet. I like to crush them roughly with the back of a wooden spoon, which helps create a nice chunky texture. Stir in 2 tablespoons of tomato paste to thicken the sauce and deepen its flavor. Lower the heat and let it simmer gently for 5 to 10 minutes. This step really brings the flavors together and gives you that comforting, tangy base.

Step 4: Finish with Fresh Basil and Combine

After you remove the sauce from heat, stir in 6 fresh chopped basil leaves. The fresh basil adds a beautifully bright herbal note that I can’t get enough of. Now, toss in your cooked penne and mix everything together well, making sure every pasta piece is coated in that vibrant sauce. Give it a quick taste and add more crushed red pepper flakes or a pinch of salt and pepper if you feel like it needs a little extra oomph.

Step 5: Serve and Garnish

Serve the Spicy Penne Arrabbiata immediately, topped with a generous amount of freshly grated parmesan or pecorino cheese and a sprinkle of finely chopped fresh parsley. Those final touches really lift the dish and add a lovely aroma and flavor contrast.

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Pro Tips for Making Spicy Penne Arrabbiata Recipe

Use good quality canned tomatoes: I’ve found San Marzano tomatoes make a noticeable difference in sweetness and texture.
Don’t rush the simmer: Letting the sauce cook on low helps concentrate flavors without drying it out.
Toast the red pepper flakes gently: Adding them to warm oil brings out their heat and flavor better than adding them raw.
Adjust seasoning last: Taste after adding pasta—you may need a pinch more salt or spice depending on your tomatoes.

How to Serve Spicy Penne Arrabbiata Recipe

Garnishes

I’m all about simplicity here—freshly grated parmesan or pecorino cheese is a must. I also love a sprinkle of finely chopped fresh parsley for its clean, bright flavor and a little pop of color. Sometimes I add a drizzle of extra virgin olive oil on top for a silky finish that just feels so luxe.

Side Dishes

When serving, I often pair this with a crisp green salad with lemon vinaigrette to cut through the heat and richness. Garlic bread or a warm crusty baguette is perfect too—because who doesn’t want to mop up every last bit of that spicy sauce?

Creative Ways to Present

For a dinner party, I like to serve this in pretty individual bowls garnished with a fresh basil leaf on top. Sometimes I drizzle a little infused chili oil around the edges for extra drama and a little smoky heat. It’s simple, but those small touches impress guests and make the meal feel special.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in the fridge for up to 3 days. I store the pasta and sauce together in an airtight container, although if I’m prepping in advance, I prefer to keep the pasta separate and mix it just before serving to avoid sogginess.

Freezing

I usually freeze only the arrabbiata sauce—not the cooked noodles—as the pasta tends to get mushy after thawing. After making the sauce, let it cool completely, then store in a freezer-safe container for up to 2-3 months. Thaw it slowly in the fridge overnight before reheating on low heat.

Reheating

To reheat, warm the sauce gently in a saucepan over low heat until just simmering. Then toss it with freshly cooked penne to bring back that freshly-made texture and flavor. Microwave reheating tends to dry out the pasta, so I avoid it when possible.

FAQs

Can I make this Spicy Penne Arrabbiata Recipe vegan?

Absolutely! Simply skip the parmesan or pecorino cheese topping or substitute with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy. The sauce itself is naturally vegan.
How can I reduce the spiciness if it’s too hot?

If the sauce ends up too spicy, add a touch of sugar or a splash of cream to mellow the heat. Also, serving it with more cheese or crusty bread can help balance the spiciness on the plate.
Can I use fresh tomatoes instead of canned?

Yes! If you have ripe fresh tomatoes, chop about 1 ½ cups and use them in place of canned. You might want to cook the sauce a little longer to help the fresh tomatoes break down and thicken the sauce.
What’s the best way to store leftover sauce?

After cooling, store leftover sauce in an airtight container in the fridge for up to 4 days or freeze as mentioned. Reheat gently to avoid burning or drying out.
Can I add meat or vegetables to this recipe?

Definitely! Adding browned ground beef, sausage, shrimp, or grilled vegetables like zucchini or bell peppers can bulk it up. Just cook those additions before the tomato sauce and mix in when combining with the pasta.

Final Thoughts

This Spicy Penne Arrabbiata Recipe is one of those dishes that quickly became a favorite in my household because it’s approachable yet packs amazing flavor. It’s perfect when you want a cozy, comforting meal with a little zing of heat that feels both satisfying and fresh. I love how quickly it comes together, and you’ll appreciate that too on those busy days. Give it a try and let me know if it becomes one of your go-to pasta dishes—I have a feeling it will!