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    Home » Pasta

    Penne Arrabbiata

    Published: Apr 30, 2022 · by Nico

    Jump to Recipe

    Penne arrabbiata is a spicy, comforting, classic pasta recipe that you can easily recreate at home with simple ingredients.

    Make it in just 20 minutes, with a secret tip to make this pasta dish extra creamy.

    penne arrabbiata in a pan
    On this page:
    • Ingredients & Substitutions
    • Instructions
    • Serving suggestions
    • Similar Recipes
    • Tips
    • Questions
    • Storage
    • Recipe

    Check out our best pasta recipe collection!

    penne arrabbiata in a bowl

    Penne arrabbiata recipe (Penne all'arrabbiata in Italian) has its origin in the Rieti province in Italy, in the Lazio region, not far from Rome.

    Arrabbiata is one of the most popular pasta dishes in Italy, and as with most of their foods, Italians have very strict rules about what goes in it and what doesn't.

    You can, of course, bend these rules and add your favorite ingredients. Here we'll show you how to make the original Italian arrabbiata recipe that I learned from my Italian family.

    It's fast, simple, creamy, and naturally vegan.

    Ingredients & Substitutions

    ingredients
    • Penne: to get the best result, get some bronze cut penne. Bronze-cut pasta has a better texture. It's more rugged than regular steel-cut pasta, and the sauce sticks better to it. You can also use other pasta types, of course. Try spaghetti, rigatoni, and linguine; just don't tell your Italian friends.
    • Tomatoes: in summer you can use very ripe fresh tomatoes. In winter, opt for whole peeled canned tomatoes, ideally imported from Italy. Pick a good brand so that the tomatoes will have a better flavor and the sauce won't be too watery.
    • Chilies: you can use red pepper flakes or fresh red chili peppers if in season. Alternatively, use dry chili peppers or cayenne powder. Arrabbiata sauce is spicy, but not Mexican spicy. It's still edible without breaking a sweat. So don't overdo it with the chili.
    • Garlic: use fresh garlic, very finely chopped or grated.
    • Flat-leave parsley: fresh, coarsely chopped Italian parsley is a key ingredient. Also, set aside a few parsley stems that we will use to flavor the cooking oil. I've seen a lot of American recipes call for basil in arrabbiata. You can add it in if you like; however, know that basil is not an ingredient in the original Italian recipe. If you want to make a tomato sauce with basil, try our tomato basil pasta instead.
    • Salt: coarse sea salt is generally used to season the pasta cooking water. Fine sea salt is used for the arrabbiata sauce. You can use whatever salt you have in your kitchen.
    • Extra virgin olive oil: try to make sure it's a real extra virgin olive oil by buying a brand you know and trust.
    • Water: to cook the pasta. When you cook pasta, you should consider about 4 cups of water (¼ gallon or 1 Liter) per portion of pasta (3.5 ounces or 100 grams of uncooked pasta).

    Ingredients that don't go in pasta arrabbiata according to the Italians, but that you can totally add if you want to: parmesan cheese, fresh basil, meats of any kind.

    Instructions

    Make the arrabbiata sauce

    Separate the leaves of the parsley from the stems. Chop the leaves coarsely and save the stems for later. Set aside.

    Chop the garlic very finely, almost turning it into a garlic paste. Alternatively, you can grate the garlic if you prefer. Set aside.

    Tip: before chipping the garlic, cut it lengthwise and remove its core, if any. It's easier to digest without the core.

    To a large skillet, add the oil, the stems of the parsley, the finely chopped garlic, and the red pepper flakes (or finely chopped chili pepper).

    Tip: go easy with the chili; you can always add more later.

    Turn on the stove on low heat and fry the garlic in oil for 2 short minutes. Make sure the garlic does not burn.

    garlic, parsley stems, and chili frying in a pan

    Quickly discard the parsley stems, then add the whole peeled canned tomatoes. Rinse the tomato can with half a cup of water and add that to the pan too.

    Add salt and let simmer on medium heat for about 5 minutes. Now crush the tomatoes with a fork.

    crushing tomatoes with a fork

    Let the sauce simmer gently for another 10 to 15 minutes or until the pasta is ready.

    Before adding the pasta, taste the sauce and adjust for salt and chilies.

    sauce simmering

    Cook the pasta

    Put the water to boil in a large pot. When it boils, add the salt, wait for the water to start boiling again, and add the pasta.

    Stir and let cook uncovered (no lid for pasta) as instructed on the package, minus 3 minutes. If the package says 10 minutes, you cook it for 7.

    We want our pasta "very al dente," slightly undercooked because we finish cooking it in the sauce. This will yield a super creamy penne arrabbiata as the starch of the pasta leaks into the sauce, making it incredibly rich.

    When the pasta is ready, drain it, but reserve 2 cups of the pasta cooking water.

    Add the pasta to the tomato sauce and add 1 cup of reserved pasta water. Let cook on medium-low heat until the pasta is "al dente" (cooked but with some bite).

    adding reserved pasta water

    Stir frequently. It should take about 2 to 3 minutes. The pasta should be completely coated in a creamy arrabbiata sauce.

    While cooking, the pasta will absorb water, so if needed, add more pasta water.

    Shortly before serving, add plenty of chopped parsley, stir it, and serve.

    forkful of penne arrabbiata

    Serving suggestions

    Pasta with arrabbiata sauce is perfect as a quick dinner or even as a packed lunch. To make your meal even more complete, serve it with a side of veggies. You can try our easy chickpea salad, a shaved Brussels sprout salad, or a quick tomato cucumber onion salad.

    And if you feel brave enough to stray away from Italian traditions a little, try adding small dices of our pan-fried tofu just before serving the pasta.

    I know some of you will cringe at the thought of adding tofu to a pasta dish. But trust us, we do this all the time, and it's just super delicious. It's also a good wat to make this pasta dish more nutritionally balanced by adding a good source of plant-based protein.

    Similar Recipes

    Do you love recipes with tomato sauce? Try our:

    • Easy Tofu Meatballs with Marinara Sauce (awesome on spaghetti)
    • Tofu with pizzaiola sauce (an easy, tasty tofu main course)
    • Tofu cacciatore (ever heard of chicken cacciatore? With tofu is even better)
    • Lentil Bolognese (the vegan version of the beloved bolognese sauce)

    Tips

    • Turn the garlic into a paste: garlic can be difficult to digest for many people. Other people simply don't like seeing it in their food, and others don't like its taste.

      The best way to prep the garlic for a good arrabbiata sauce is to chop it really fine, then turning it into a paste by working it with the side of your knife.

      This way, the garlic will melt away in the tomato sauce, infusing the sauce of a light garlic flavour that will make your pasta stand out.
    • Add the stem of the parsley to the oil: we do this to infuse some parsley flavour into the hot oil. This will make our arrabbiata sauce extra aromatic. Just remember to remove the stems from the pan before adding the tomatoes.
    • Finish the pasta in the sauce: boil the pasta for about ¾ of its cooking time, then finish it up in the tomato sauce, adding some of the pasta cooking water.

      While this cooking method might seem bizarre, it is by far the best way to make a creamy sauce.

      Cooked this way, the starch in the pasta will leak into the tomato sauce, giving it that creaminess without adding any cheese or butter.
    penne arrabbiata in a pan

    Questions

    What does arrabbiata mean?

    Arrabbiata literally means "angry" in Italian. Due to hot chili peppers, eating the pasta will make your face red, like if you were angry. Hence the name arrabbiata.

    What is the difference between arrabbiata sauce and marinara sauce?

    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 the addition of the chili pepper and the parsley in the arrabbiata.

    Is penne all'arrabbiata vegan?

    Yes, the original Italian recipe of penne all'arrabbiata is naturally vegan.

    Storage

    Penne arrabbiata is best eaten on the spot. If you have some leftover, store it in an airtight container in the refrigerator for up to 12 hours.

    To reheat it, add it to a small pot with a dash of tap water and warm it up on medium-low heat. Sprinkle with some fresh parsley. Do not reheat more than once.

    When we are in a hurry, we reheat it in the microwave. That's not the best way to reheat pasta, but it's the fastest and least messy, so it works for us.

    Recipe

    Arrabbiata in pan

    Penne Arrabbiata

    Author: Nico
    Penne arrabbiata is a spicy, comforting, classic pasta recipe that you can easily recreate at home with simple ingredients.
    Make it in just 20 minutes, with a secret tip to make this pasta dish extra creamy.
    Print Recipe Pin Recipe Share Recipe
    5 from 9 votes
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Entree, Main Course
    Cuisine Italian
    Servings 5 people
    Calories 442 kcal

    Ingredients
     
     

    Arrabbiata Sauce

    • 3 tablespoons olive oil extra virgin*
    • 3 cloves garlic
    • ¼ teaspoon red pepper flakes or more to taste
    • 28 ounces (1 large can) whole peeled tomatoes
    • 1 teaspoon salt or more to taste
    • 4 tablespoons parsley flat leaf, chopped, reserve stems

    Pasta

    • 1 pound penne
    • 1 gallon water
    • 2 tablespoons coarse sea salt to salt the pasta water**

    Instructions
     

    Make Arrabbiata Sauce

    • To a large skillet, add the oil, the stems of the parsley, the finely chopped garlic, and the red pepper flakes (or finely chopped chili pepper).
      Turn on the stove on low heat and fry the garlic in oil for 2 short minutes. Make sure the garlic does not burn.
      Tip: go easy with the chili, you can always add more later.
      garlic, parsley stems, and chili frying in a pan
    • Quickly discard the parsley stems, then add the whole peeled canned tomatoes. Rinse the tomato can with ½ cup of water and add that to the pan too.
      Add salt and let simmer on medium heat for about 5 minutes. Now crush the tomatoes with a fork.
      crushing tomatoes with a fork
    • Let the sauce simmer gently for another 10 to 15 minutes, or until the pasta is ready. Before adding the pasta, taste the sauce and adjust for salt and chillies.
      sauce simmering

    Cook the Pasta

    • Put the water to boil in a large pot. When it boils, add the salt, then the pasta.
      Stir and let cook uncovered as instructed on the package, minus 3 minutes***. If the package says 10 minutes, you cook it for 7.
      When the pasta is ready, drain it, but reserve 2 cups of the pasta cooking water.
      Add the pasta to the tomato sauce and add 1 cup of reserved pasta water.
      adding reserved pasta water
    • Let cook on medium-low heat until the pasta is "al dente" (cooked but with some bite to it).
      Stir frequently. It should take about 2 to 3 minutes. The pasta should be completely coated in a creamy arrabbiata sauce. Add more pasta water if necessary.
    • Shortly before serving add plenty of chopped parsley, give it a stir, and serve.
      ready to eat penne arrabbiata

    Video Recipe

    Penne Arrabbiata | Ready in 20 minutes

    Notes

    *Oil: If you want to use less oil, you can reduce it down to 1 tablespoon. If you are on an oil-free diet and want to cut out the oil completely, then add all ingredients for the sauce to the pan together (except the oil) and simmer.
    **Salt: pasta water should be salted with 10 grams of salt per 100 grams of pasta per 1 litre of water.  That is 1 tablespoon of coarse sea salt per ½ pound of penne per ½ gallon of water. For 1 pound of pasta, we recommend 2 tablespoons of salt and 1 gallon of water.
    If you are on a low sodium diet, feel free to reduce the salt based on your dietary needs.
    ***Cooking time: we want our pasta "very al dente", slightly undercooked because we finish cooking it in the sauce. This will yield a super creamy penne arrabbiata as the starch of the pasta leaks into the sauce, making it incredibly rich.

    Nutritional Values

    Nutrition Facts
    Penne Arrabbiata
    Amount Per Serving
    Calories 442 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Potassium 528mg15%
    Carbohydrates 75g25%
    Dietary Fiber 5g21%
    Sugar 6g7%
    Protein 13g26%
    Vitamin A 485IU10%
    Vitamin B6 1mg50%
    Vitamin C 20mg24%
    Vitamin E 2mg13%
    Vitamin K 62µg59%
    Calcium 77mg8%
    Folate 34µg9%
    Iron 3mg17%
    Manganese 1mg50%
    Magnesium 68mg17%
    Zinc 2mg13%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this recipe, you might also like:

    • 40 Vegan Pasta Recipes
    • 65 Amazing Vegan Italian Recipes
    • 40 Best Vegetable Sides
    « Eggplant Caponata
    Rigatoni Arrabbiata »

    Reader Interactions

    Comments

    1. Wanda

      March 30, 2022 at 7:38 am

      5 stars
      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 🙂

      Reply
      • Nico

        March 31, 2022 at 9:01 am

        Amazing, Wanda, I am happy you like the simplicity of the recipe! Thanks for leaving a comment. Cheers, Nico

        Reply

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