If you’re craving a bold, flavor-packed pasta dish that comes together quickly, this Spicy Penne Arrabbiata is exactly what you need. Made with simple pantry ingredients like crushed tomatoes, garlic, olive oil, and red pepper flakes, this homemade arrabbiata sauce delivers authentic Italian flavor with just the right amount of heat. It’s a classic Roman pasta recipe that’s both comforting and exciting at the same time.
Arrabbiata literally means “angry” in Italian, referring to the fiery kick from crushed red pepper flakes. But don’t worry — you’re in full control of the spice level. Whether you love a gentle warmth or a bold, spicy bite, this easy arrabbiata sauce recipe can be adjusted to suit your taste. The result is a vibrant, garlicky tomato sauce that clings beautifully to perfectly cooked penne pasta.
One of the best things about penne arrabbiata is how incredibly simple it is to make. With just 30 minutes from start to finish, this recipe is perfect for busy weeknights, last-minute dinner guests, or whenever you’re craving a restaurant-quality Italian meal at home. No complicated techniques, no fancy ingredients — just classic flavors done right.
Serve this homemade penne arrabbiata with a sprinkle of freshly grated Parmesan or Pecorino Romano, a handful of chopped parsley, and a side of crusty bread for soaking up every last bit of sauce. Whether you keep it traditional or customize it with added protein or vegetables, this spicy Italian pasta recipe is guaranteed to become a regular in your dinner rotation.
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Penne with Homemade Arrabbiata
Penne with Homemade Arrabbiata is a bold, spicy Italian pasta dish featuring al dente penne tossed in a vibrant tomato sauce infused with garlic, olive oil, and crushed red pepper flakes. Simple, fiery, and packed with flavor, this classic Roman recipe is perfect for weeknight dinners or cozy Italian-inspired meals at home.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
12 oz penne pasta
2 tablespoons extra virgin olive oil
4 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes (adjust to taste)
1 (28 oz) can whole peeled tomatoes, crushed by hand (or high-quality crushed tomatoes)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 teaspoon sugar (optional, to balance acidity)
1/4 cup fresh parsley, chopped
Freshly grated Parmesan or Pecorino Romano (optional, for serving)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Reserve ½ cup pasta water before draining.
Sauté the Garlic:
In a large skillet over medium heat, warm the olive oil. Add sliced garlic and cook for 1–2 minutes until fragrant but not browned.
Add the Heat:
Stir in crushed red pepper flakes and cook for 30 seconds to bloom the spice.
Make the Sauce:
Add crushed tomatoes, salt, pepper, and sugar (if using). Simmer for 12–15 minutes, stirring occasionally, until slightly thickened.
Combine:
Add drained pasta to the skillet and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
Notes
Cooking Tips
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Use quality tomatoes: San Marzano-style tomatoes give the best flavor and natural sweetness.
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Don’t burn the garlic: Lightly golden is perfect—dark brown garlic turns bitter.
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Salt your pasta water well: It should taste like the sea for properly seasoned pasta.
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Control the spice level: Start with ½ teaspoon red pepper flakes if you prefer mild heat.
Variations
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Add Protein: Stir in sautéed shrimp, grilled chicken, or spicy Italian sausage.
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Creamy Arrabbiata: Add 2–3 tablespoons heavy cream for a slightly richer sauce.
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Vegetable Boost: Add sautéed mushrooms, spinach, or roasted eggplant.
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Fresh Herb Swap: Use fresh basil instead of parsley for a sweeter finish.
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Gluten-Free Option: Substitute with your favorite gluten-free penne.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 68g
- Fiber: 6g
- Protein: 12g
