Penne all’Arrabbiata: The spicy pasta that feels like a hug

Hi Chef! 👩‍🍳

You know those meals that just hit the spot every time? That’s Penne all’Arrabbiata. It’s simple, spicy, and so satisfying, it feels like it should take hours to make—but surprise! You can have it on the table in less than 30 minutes.

“Arrabbiata” means “angry” in Italian, thanks to the fiery kick of chili, but this dish brings nothing but joy. It’s the kind of recipe that’s perfect for a cozy night in, when you want something bold yet comforting. Let’s make this together, and I promise you’ll fall in love with every saucy, spicy bite.

Why you’ll adore this recipe

This dish is Italian cooking at its best—minimal ingredients, big flavor, and no fuss. The tomato sauce is rich and garlicky, with just enough heat to wake up your taste buds. The pasta soaks up the sauce like it was made for it (because it was), and the best part? You can adjust the spice level to match your mood. It’s cozy, it’s bold, and it’s absolutely irresistible.

Ingredients (Serves 4)

  • 12 oz (400g) penne rigate – The ridges make it perfect for holding all that spicy goodness.
  • 3 tbsp extra virgin olive oil – The heart of every good Italian sauce.
  • 3 garlic cloves, finely minced – For that irresistible aroma that fills your kitchen.
  • 1-2 fresh red chilies or 1 tsp red pepper flakes – Dial up or down depending on your spice tolerance.
  • 28 oz (800g) canned whole tomatoes – San Marzano if you can find them, because they’re magic.
  • Salt and freshly cracked black pepper – Don’t skimp on these—they’re essential.
  • Fresh parsley, chopped – For a touch of brightness at the end.
  • Optional: Grated Parmesan (yes, it’s not traditional, but sometimes rules are meant to be bent).

How to make penne all’arrabbiata

  1. Cook the Pasta Like an Italian:
    Bring a big pot of water to a boil (don’t forget the salt—think salty like the sea!). Add your penne and cook it to al dente perfection. Reserve a cup of that starchy pasta water before draining—it’s liquid gold for your sauce.
  2. Build the Flavor:
    In a large skillet, heat the olive oil over medium heat. Toss in the minced garlic and chili, letting them sizzle gently for about 1-2 minutes. The smell? Pure heaven. Be careful not to burn the garlic—you want golden, not bitter.
  3. Add the Tomatoes:
    Crush the canned tomatoes with your hands (it’s messy but fun!) or break them up with a spoon as they hit the pan. Add a good pinch of salt and black pepper, then let the sauce simmer for 10-15 minutes. Stir occasionally, and watch as it thickens into a rich, vibrant sauce.
  4. Toss It All Together:
    Add your drained pasta to the skillet, tossing it in the sauce until every piece is coated. If the sauce feels a little thick, stir in a splash of that reserved pasta water to loosen it up. You want the pasta and sauce to feel like they belong together (because they do).
  5. Serve and Savor:
    Dish up the pasta into bowls, sprinkle with fresh parsley, and if you’re feeling indulgent, add a little Parmesan on top. Serve it piping hot and watch as everyone dives in with that first “Mmmm” moment.

Tips for penne all’Arrabbiata perfection

  • Spice It Your Way: Love it fiery? Keep the seeds in your chilies or add more red pepper flakes. Prefer just a hint of heat? Remove the seeds or use less chili.
  • Don’t Rush the Sauce: Giving the tomatoes time to simmer is what deepens the flavor. It’s worth the extra few minutes.
  • Save That Pasta Water: A splash or two can take your sauce from good to amazing by making it silky and smooth.

Make it your own

  • Add Protein: Toss in some grilled chicken, shrimp, or even crispy pancetta if you want to up the protein.
  • Vegetarian Boost: Add sautéed zucchini, roasted red peppers, or spinach for extra veggies.
  • Fresh Herb Twist: Swap parsley for basil if you want a slightly sweeter, aromatic finish.

FAQs about penne all’Arrabbiata

1. Can I Make It Less Spicy?
Absolutely! Just use less chili or remove the seeds. You’ll still get all the flavor without as much heat.

2. What’s the Best Way to Reheat It?
Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce. Avoid the microwave if you can—it’s just not the same.

3. Can I Use a Different Pasta Shape?
Of course! While penne is traditional, rigatoni, fusilli, or even spaghetti work beautifully with this sauce.

Why you’ll make this again and again

Penne all’Arrabbiata isn’t just a meal—it’s a celebration of everything we love about Italian food. It’s bold, it’s comforting, and it’s made with ingredients you probably already have in your pantry. Whether you’re cooking for friends, family, or just yourself (because why not?), this recipe never fails to deliver. So grab your apron, pour yourself a glass of wine, and let’s make some magic. Buon appetito!

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