Penne arrabbiata is an Italian dish famous for its simplicity, comforting taste, and spicy tomato sauce.
It’s excellent as a weeknight dinner, as you can make it with simple ingredients like canned tomatoes, garlic, chili, and parsley in less than 30 minutes.
Our recipe shows you how to add delicious plant-based sausage to transform traditional penne arrabbiata into a nutritious, tasty, high-protein dinner.
Table of Contents
Dietary Note: this recipe is suitable for a vegetarian and vegan diet. For gluten-free, use gluten-free pasta.
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What is Penne Arrabbiata?
Penne arrabbiata (Penne all’arrabbiata in Italian) is a spicy tomato-based pasta dish from the Rieti province in Italy, in the Lazio region, near Rome.
Arrabbiata means angry in Italian. The name comes from the dish’s spiciness, which, by the way, you can adjust to your taste.
Although it’s spicier, arrabbiata sauce is similar to marinara sauce, spaghetti pomodoro, and pasta alla Norma, and it goes well with most pasta shapes; most traditional are penne and rigatoni arrabbiata.
Like pesto pasta, pasta e fagioli, cherry tomato pasta, and spaghetti aglio olio, arrabbiata is one of Italy’s most famous pasta dishes.
And as with most of their traditional recipes, Italians have strict rules about what goes in it and what doesn’t.
But of course, we are here to break those rules, make my Italian friends “arrabbiati” (no pun intended), and turn this traditional primo piatto into a delicious high-protein vegetarian dinner.
To do so, we rely on plant-based sausage, but you can use any sausage. We used plant-based sausage before in our orecchiette with broccoli rabe, and you guys loved it.
If you prefer to stick to the traditional penne all’arrabbiata recipe from Italy, you must omit the sausage.
But if you like comforting Italian flavors repackaged in a modern and nutritionally complete meal, you’ll love this tasty arrabbiata recipe.
Penne Arrabbiata video
Ingredients & Substitutions for Penne Arrabbiata
Quantities are in the recipe box at the bottom of the page.
Penne
As the name suggests, penne arrabbiata is made with penne pasta.
Substitute rigatoni, orecchiette, farfalle, spaghetti or any other pasta type for penne.
Extra virgin olive oil
We recommend extra virgin olive oil because it has a richer, fruitier, and more aromatic flavor. We use the oil to make the arrabbiata sauce’s flavor base and drizzle on top of the pasta.
Substitute regular olive oil for extra virgin olive oil.
Garlic
Minced fresh garlic sautéed in the extra virgin olive oil adds a beautiful garlic aroma and zesty flavor to the tomato sauce.
Red chili pepper
You can use a thinly sliced fresh red chili pepper or substitute a small dried one or red pepper or chili flakes.
Traditional arrabbiata sauce is spicy enough to make your face red, but of course, you can adjust the level of spiciness based on your taste.
Canned tomatoes
You can make arrabbiata with fresh or canned tomatoes.
We recommend using whole canned peeled tomatoes, especially San Marzano Tomatoes imported from Italy (Mutti, Cirio, and Cento are some excellent brands).
The sauce has a richer flavor if you make it with good-quality canned tomatoes.
In summer, when in season, you can use ripe vine tomatoes. In this case, we recommend adding two tablespoons of tomato paste to make the sauce richer.
Flat-leaf parsley
Fresh Italian or flat-leaf parsley is the only herb used in traditional penne arrabbiata.
Unlike marinara sauce, there are no fresh basil leaves in arrabbiata, but you can add them if you like.
Salt and Black Pepper
You’ll need sea salt to season the sauce and the pasta cooking water. Black pepper is optional.
Sausage
Sausage is not traditional in penne arrabbiata, but we like to add it to increase the meal’s protein content and transform this pasta dish into a protein-rich main course.
We encourage you to try plant-based sausage, as it is available in most supermarkets.
It’s an excellent alternative to meat-based sausages if you want to reduce your meat consumption or try to eat a low-cholesterol and low-saturated-fat diet.
Note: there are no vegetables, chicken, shrimp, or parmesan cheese in arrabbiata, but again, you can alter the base recipe to your liking.
How to Make Penne Arrabbiata
US cups + grams measurements in the recipe box at the bottom of the page.
Make the arrabbiata sauce
Add the whole canned peeled tomatoes to a mixing bowl. Rinse the can with water and add that too. Chop the tomatoes into smaller pieces with scissors.
Next, minced the garlic and finely chop the red chili.
Tip: you can also crush the tomatoes with your hands.
Heat the extra virgin olive oil in a large skillet. Add minced garlic and finely chopped chili or red pepper flakes and sauté on low heat for 1 to 2 minutes without burning the garlic.
Add the tomatoes, season with salt, and simmer on medium heat for 15 to 20 minutes, stirring occasionally.
Taste and adjust for salt and chili before adding the pasta.
Add the sausage (optional)
Peel the plant-based sausage and break it into small bite-size pieces.
As you do so, apply pressure with your fingers to compact each piece.
Sauté the plant-based sausage bits with extra virgin olive oil, a clove of crushed garlic, and a few twists of black pepper for 5 minutes or until browned. Set aside.
Tip: We cook the plant-based sausage separately and add it to the sauce later so that the bits stay crisp and don’t get soggy.
Boil the pasta
Cook the pasta while the arrabbiata sauce and the sausage cook.
Boil the pasta in plenty of salted boiling water as per package instructions minus 1 minute.
Tip: We want the pasta to be slightly undercooked as we finish cooking it in the arrabbiata sauce.
Toss pasta, sausage, and sauce
Reserve 1 cup of the cooking water, drain the pasta, and add it to the arrabbiata sauce.
Add the sausage and chopped parsley and toss well. Add 1/2 cup of reserved pasta water and finish cooking while tossing for about 1 minute or until the pasta is al dente.
Tip: “Al dente” means cooked to be slightly firm when you bite into it.
Tip: As you finish cooking the pasta in the sauce, the dish becomes creamier as the starch released by the pasta helps bind the sauce.
Serving Suggestions
Penne arrabbiata with plant-based sausage is a complete meal with all macronutrients, including protein.
You can serve it with a simple side salad or with a side of roasted veggies. For example, try it with a side of:
Variations
Traditional penne all’arrabbiata
It’s the same recipe but without the sausage. It’s a quick and delicious primo piatto packed with flavor and with a spicy kick.
Rigatoni Arrabbiata
Another delicious way of serving arrabbiata sauce is with chewy rigatoni. Check out our recipe for rigatoni arrabbiata recipe.
Tips
Undercook the pasta
Draining the pasta 1 to 2 minutes before it’s fully cooked allows you to finish cooking it in the pan with the sauce. The pasta will stay al dente, with a bite, and the final dish will be creamier and more cohesive.
Add the parsley stems to the hot oil
You can do this to infuse more parsley flavor into the hot oil. Remember to remove the stems from the pan before adding the tomatoes.
How to cook pasta?
You’ll need a large pot of salted water as follows:
- 8 ounces of pasta (230 grams): cook pasta in 2 quarts of boiling water (8 cups or 2 Liters) with 1 tablespoon of salt (15 grams). Serves 2 – 3 people.
- 12 ounces of pasta (340 grams): cook pasta in 3 quarts of boiling water (12 cups or 3 Liters) with 1 ½ tablespoons of salt (21 grams). Serves 4 people.
- 1 pound of pasta (450 grams): cook pasta in 1 gallon of boiling water (16 cups or 4 Liters) with 2 tablespoons of salt (30 grams). Serves 5-6 people.
Questions
Arrabbiata translates as “angry” in Italian. Due to the hot chili peppers, eating the pasta should make your face red, as if you were angry. Hence the name Arrabbiata.
You could say that arrabbiata is a spicy version of marinara. However, in Italy usually, marinara is used on pizza and rarely on pasta, whereas arrabbiata is only used on pasta and never on pizza.
The ingredients, however, are the same, with adding the chili pepper and the parsley in the arrabbiata and basil in the marinara.
Yes, the original Italian recipe of penne all’arrabbiata is naturally vegan as it doesn’t contain cheese or meat.
Storage & Make Ahead
Make ahead: As with most pasta dishes, arrabbiata is best eaten after it is cooked, so we don’t recommend it for meal prep.
Refrigerator: Keep leftovers in an airtight container in the fridge for up to 2 days.
Freezer: This recipe is not suitable for freezing.
Reheat: warm leftovers in the microwave for 2 minutes or on a skillet with a splash of olive oil and water. Avoid reheating the pasta multiple times, as it will overcook.
More Easy Pasta Recipes
Get some ideas and inspiration with these easy and tasty pasta recipes.
- Broccoli pasta
- Mushroom pasta
- Hummus pasta
- Lentil bolognese
- Kale pasta
- Mushroom Alfredo
- Lemon pasta
- Lemon ricotta pasta
- Roasted red pepper pasta
- Creamy pasta salad
- Vegan pasta salad
- White bean aglio olio
Or check out our compilation with 40+ Easy Pasta Recipes.
More Recipes with Tomato Sauce
Get more Italian-inspired dinner inspiration with these vegetarian meals:
- Marina sauce
- Tofu meatballs
- Eggplant Parmigiana
- Pasta e ceci
- Tuscan bean stew
- Zucchini fritters dipped in marinara sauce
- Sautéed eggplant
- Gnocchi alla Sorrentina
For many more pasta ideas, check out our pasta category page.
Penne Arrabbiata
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes or more to taste, or one thinly sliced red chili
- 28 ounces whole canned peeled tomatoes 1 large can
- 1 teaspoon salt or more to taste
- 4 tablespoons flat-leaf parsley chopped
- 12 ounces penne pasta + 3 quarts/12 cups/3 Liters water and 1½ tablespoons/21 grams sea salt
- 2 plant-based sausages optional – 3.2oz/90 grams each + 1 tablespoon of olive oil, 1 clove of garlic, and 2 twists of black pepper
Instructions
MAKE THE ARRABBIATA SAUCE
- Add 28 ounces whole canned peeled tomatoes to a bowl. Rinse the can with 1 cup water and add that too. Chop the tomatoes into smaller pieces with scissors or crush them with your hands.
- Heat 3 tablespoons extra virgin olive oil in a large skillet. Add 3 cloves garlic (minced) and ¼ teaspoon red pepper flakes and sauté on low heat for 1 to 2 minutes. Don't burn the garlic.
- Add the tomatoes, 1 teaspoon salt, and simmer on medium heat for 15 to 20 minutes. Stir occasionally.Taste and adjust for salt and chili before adding the pasta.
ADD THE PASTA
- In the meantime, cook 12 ounces penne pasta in salted boiling water as per package instructions minus 1 minute.Reserve 1 cup of cooking water, drain the pasta, and add it to the arrabbiata sauce.
- Add 4 tablespoons flat-leaf parsley and 1/2 cup of reserved pasta water and finish cooking while tossing for 1 minute or until the pasta is al dente.
MAKE IT A MEAL with SAUSAGE (OPTIONAL)
- While the sauce simmers, peel 2 plant-based sausages and break them into small bite-size pieces.As you do so, apply pressure with your fingers to compact each piece.
- Sauté the plant-based sausage bits with 1 tablespoon olive oil, 1 clove crushed garlic, and 2 twists black pepper for 5 minutes or until browned.
- Toss the sausage bits with the sauce and the pasta right before serving.
Video
Notes
Nutrition
If you liked this penne arrabbiata recipe, you might also enjoy:
Phenomenal! And so easy. Love the vegan sausage addition, too!
Wonderful, Tracy! Oh, I’m delighted you tried the sausage addition, YAY!
Thanks so much for taking the time to leave a review 🙏
Absolutely delicious and not just super simple to make but also cheap.
This recipe is delicious. I made it using a chickpea rotini pasta, and it turned out very well. To double it, should I cook the pasta in two separate batches? Or would you suggest not to try to double it? (I’m a novice cook.)
Hi Ruth,
That sounds delicious!
It’s going to be a lot of pasta if you double it, so yeah, I would probably cook it in two batches, unless you have a very large pot and skillet. But it can get messy and tricky to handle. I’d probably go the safer route, and cook it in batches 🙂
I hope this helps,
Nico
Thanks for this easy and flavorful recipe ! The simplicity of this dish really highlights the flavors of each ingredient – even more when used with quality products! I can’t wait to be in summer to prepare it with fresh tomatoes and chilis 🙂
Amazing, Wanda, I am happy you like the simplicity of the recipe! Thanks for leaving a comment. Cheers, Nico
I love love love this recipe!!! It’s is so good! My son, Joey, he is three and devours it! He is always asking for penne arrabbiata! I love how quick and easy it is to put together. So yummy thank you!
Hey Liz,
That’s fantastic – I’m so happy Joey liked it!! I’m really impressed that he’s able to pronounce “arrabbiata” at the age of three 🙂
Thanks so much for your comment, and have a wonderful weekend all of you.
Kindest,
Louise