Penne all'Arrabbiata is a fiery, flavorful Roman pasta dish made with just a few simple ingredients: garlic, olive oil, chili, and tomato sauce. The name "arrabbiata" literally means "angry" in Italian, referring to the spicy kick of chili that gives the sauce its bold flavor.
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This classic dish is the perfect example of Italian cooking at its best-simple, quick, and packed with flavor. It takes less than 30 minutes to prepare, making it an ideal weeknight dinner when you want something satisfying without spending hours in the kitchen. Serve it with a drizzle of olive oil, a sprinkle of parsley, and freshly grated Parmesan for a comforting and delicious meal that's authentically Italian.
For more tomato sauce variations, check out also this recipe for Easy Classic Marinara Sauce or this Pici all'Aglione (Tuscan Pasta with Garlic Tomato sauce).
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🧾 Ingredients
- Penne Pasta - The traditional choice for this dish. Penne's shape perfectly holds the spicy tomato sauce, but any short pasta like rigatoni or fusilli also works.
- Tomato Passata - Smooth, sieved tomatoes make the best base. You can also use canned crushed tomatoes for a slightly chunkier texture.
- Garlic - Adds depth and aroma; slice or finely chop for a balanced flavor.
- Red Chili or Red Pepper Flakes - Adjust to your preferred spice level. Traditionally, fresh red Calabrian chili is used for a cleaner, sharper heat.
- Extra Virgin Olive Oil - The key to a rich, silky sauce.
- Salt & Black Pepper - To season the sauce perfectly.
- Grated Parmesan or Pecorino Romano - Not traditional, but adds delicious richness if you like.
See the recipe card for quantities.
🍳 Substitutions
- Tomato Passata → Use canned peeled tomatoes, crushed with a fork.
- Chili → Use fresh or dried depending on your spice preference.
- Pasta → Try spaghetti, rigatoni, or mezze maniche.
🥣 Variations
- Arrabbiata with Pancetta - Add diced pancetta or guanciale for a richer, smoky twist.
- Extra Spicy Version - Double the chili or add a pinch of cayenne pepper.
- Creamy Arrabbiata - Stir in a splash of cream or ricotta for a milder, velvety sauce.
- Vegan Option - The recipe is naturally vegan; just skip the cheese topping.
📋 Instructions with Photos
Step 1. Cook the minced garlic and chili pepper flakes in olive oil until fragrant.
Step 2. Add the tomato passata and water. Simmer until reduced. Season to taste.
🍽 Serving Suggestions
Serve Penne all'Arrabbiata as a main dish with a side of crusty bread to soak up the sauce. It pairs beautifully with a simple green salad, grilled vegetables, or a glass of Italian red wine like Montepulciano or Chianti.
❄️ Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the sauce separately (without the pasta) for up to 3 months.
Reheating: Reheat the sauce gently on the stove with a splash of water or olive oil, then toss with freshly cooked pasta.
💭 Recipe FAQs
Of course! Simply reduce the amount of chili or use mild red pepper flakes.
Yes, the classic version is naturally vegan-just avoid adding cheese if you want to keep it plant-based.
Both are tomato-based, but arrabbiata is spicier and typically cooked with chili in olive oil for more depth and heat.
⭐ Top tip
Infuse the olive oil with chili and garlic first. Let them sizzle gently before adding the tomatoes-this releases the flavors and creates a perfectly aromatic base for your sauce.
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📖 RECIPE
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Reserve about ½ cup (120 ml) of the pasta cooking water.
- In a large skillet, heat the olive oil over medium heat. Add garlic and chili, letting them sizzle gently for 1-2 minutes until fragrant (do not brown).
- Pour in the tomato passata (you can also use crushed tomatoes and blend the sauce smooth), season with salt and pepper, and simmer uncovered for 15-20 minutes, stirring occasionally until the sauce thickens.
- Add the cooked pasta to the skillet along with a splash of pasta water. Toss until well coated and glossy.
- Serve immediately, topped with grated cheese if desired.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Video
Notes
- Adjust chili quantity to your spice preference.
- Use high-quality Italian tomato passata for the best flavor. You can also use crushed tomatoes and then blend the sauce with an immersion blender until smooth.
- This sauce also works beautifully with spaghetti, rigatoni, or gnocchi.
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Lyla says
I get the name now!! I used Calabrian chilis and phew it was SPICY! Good thing we LOVE spicy and devoured it 😀
Jessica Montanelli says
lol, thank you for your comment, I'm glad you enjoyed it despite the spiciness! 😀