Spicy Penne Arrabbiata

If you’ve ever craved a pasta dish that’s bold, comforting, and just a little bit “angry,” then let me introduce you to one of my all-time favorite recipes — Spicy Penne Arrabbiata. It’s everything you want in a weeknight dinner: fast, flavorful, and packing just the right amount of heat to keep things exciting. Plus, it comes together with ingredients you probably already have in your pantry. That’s a win in my book.

The word arrabbiata literally means “angry” in Italian, and you’ll understand why after just one bite. The dish gets its signature kick from crushed red pepper flakes that infuse the sauce with fiery depth. It’s balanced out beautifully by sweet-tart crushed tomatoes, golden sautéed garlic, and a glug of good olive oil. I like to think of it as the sassier cousin of traditional marinara — a little spicier, a little louder, but still rooted in that rustic, comforting Italian spirit.

I first made this dish on a chilly Tuesday evening when I was craving something warm, fast, and a little fiery (aren’t we all sometimes?). I had a half-used jar of crushed tomatoes in the fridge and a pantry full of pasta — and thus, this fiery pasta night was born. Now it’s become one of my go-tos whenever I need dinner on the table in under 30 minutes but still want something that feels special.

So, whether you’re cooking for one, making a romantic dinner, or feeding the whole family, this Spicy Penne Arrabbiata hits the spot. Let’s get into it.

Ingredients You’ll Need

• 12 oz penne pasta

• 2 tablespoons olive oil

• 4 garlic cloves, thinly sliced

• 1 teaspoon crushed red pepper flakes (adjust to taste)

• 1 can (15 oz) crushed tomatoes

• Salt, to taste

• Freshly ground black pepper

• 1 teaspoon sugar (optional, for balancing acidity)

• Fresh parsley or basil, chopped (optional)

• Grated Parmesan cheese (optional, for serving)

STEPS: Part One of the Recipe

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Cook your penne according to the package instructions until it’s al dente — tender but still with a little bite in the center. Before draining, be sure to reserve about ½ cup of the pasta water. This starchy liquid is gold when it comes to loosening up the sauce later without watering it down.

Drain the pasta and set it aside. You’re already halfway there.

Step 2: Sauté the Garlic

While your pasta is cooking, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add your thinly sliced garlic. You’ll want to keep a close eye on this part — garlic can go from golden and fragrant to burnt and bitter real fast. Stir gently and sauté until the slices are just turning golden.

This step right here is where the magic starts. That garlic-infused oil becomes the foundation of flavor that carries the whole dish.

Step 3: Add the Heat

As soon as the garlic is lightly golden, sprinkle in 1 teaspoon of crushed red pepper flakes. Stir them in and let them toast for about 30 seconds. This quick bloom releases their oils and gives the dish that signature “arrabbiata” fire.

If you’re sensitive to spice, feel free to start with less and build up. You can always add more at the end, but you can’t take it out once it’s in there.

Step 4: Pour in the Tomatoes

Next, pour in one 15-ounce can of crushed tomatoes. Give everything a good stir and season with salt and freshly ground black pepper to taste. This is also where you can decide if your sauce needs a little sugar. If your tomatoes taste too acidic, stir in about a teaspoon of sugar to round things out.

Turn the heat down just a bit and let the sauce simmer for 10 to 15 minutes, stirring occasionally. It’ll start to thicken and come together into a rich, spicy tomato sauce that smells absolutely heavenly.

Alright, now that we’ve got that fiery, garlicky tomato sauce simmering away, it’s time to finish up our Spicy Penne Arrabbiata and bring the whole dish together. This is the part where all the flavors really get to know each other — and where the pasta soaks up every drop of that delicious, spicy goodness.

One of the reasons I love this dish so much (besides how easy it is to make) is how versatile it can be. Want to toss in some fresh herbs? Go for it. Prefer it extra saucy? I’ll show you how. Craving something a little heartier? You’ve got options. This dish works for busy weeknights, cozy weekends, and everything in between.

Let’s dive right back into the recipe.

Step 5: Combine the Pasta and Sauce

By now, your tomato sauce should be thickened slightly and smelling like an Italian kitchen dream. It’s time to bring in the pasta.

Add the cooked penne directly into the skillet with the sauce. Toss everything together gently until every piece of pasta is coated in that spicy tomato goodness. Don’t worry if it looks a bit thick — this is where your reserved pasta water comes in.

Start by adding a splash (a tablespoon or two) of the pasta water and stir. This helps loosen the sauce and makes it cling perfectly to the pasta. Add more water as needed until you reach your desired consistency.

Step 6: Taste and Adjust

Before you plate everything up, give the pasta a final taste. Need more salt? A little more heat? A tiny pinch of sugar? Now’s your moment to adjust it just the way you like.

Personally, I love topping mine with a generous handful of fresh chopped parsley or basil for brightness. It adds a pop of freshness that plays really well against the spicy, garlicky sauce.

And if you’re not keeping things vegan, a sprinkle (or a mountain) of freshly grated Parmesan takes this dish to the next level. It mellows the heat just a bit and adds a savory, nutty finish.

Tips, Tricks & Tasty Tweaks

Now that you’ve got the basic version down, here are a few of my favorite ways to customize and elevate your Penne Arrabbiata.

1. Turn Up the Heat

If you’re someone who loves a serious kick, don’t be shy — add another ½ teaspoon of crushed red pepper flakes. You can also stir in a dash of hot chili oil or even a spoonful of Calabrian chili paste for a deeper, smokier heat.

2. Add Some Protein

While the traditional dish is meat-free, you can totally add in a protein if you’re looking to make it a bit more filling:

• Cooked Italian sausage (hot or sweet) crumbled into the sauce is a classic pairing.

• Grilled chicken or even sautéed shrimp also work beautifully.
  Just make sure to cook your protein separately and add it in when you mix the pasta with the sauce.

3. Make It Gluten-Free

No problem here — just swap the regular penne for your favorite gluten-free pasta. Be sure to watch the cooking time carefully, as gluten-free pastas tend to get mushy if overcooked.

4. Add Veggies

If you’re in the mood to sneak in some greens, toss in a few handfuls of baby spinach or kale during the last few minutes of simmering. They’ll wilt down and blend right into the sauce without stealing the show.

5. Don’t Skip the Garlic

This probably goes without saying, but in a dish this simple, every ingredient counts — especially the garlic. If you love bold flavor, go ahead and use five cloves instead of four. Just make sure you don’t let it burn in the oil, or you’ll get bitterness instead of that lovely, mellow garlic flavor we’re after.

6. A Splash of Wine

If you happen to have a bottle open, a splash of dry white wine right after the garlic and chili flakes go in adds a nice layer of depth. Just let it simmer for a minute before adding the tomatoes.