Pasta all’arrabbiata is a classic Roman dish that proves simple ingredients can create something extraordinary. The name “arrabbiata” means “angry” in Italian, referring to the spicy kick from dried red chili peppers. This sauce is all about the perfect balance of tomatoes, garlic, and heat.
Tossed with penne or any short pasta, it’s a quick, satisfying meal that comes together in the time it takes to boil pasta. This authentic recipe delivers that perfect arrabbiata—bold, spicy, and absolutely delicious.
Instructions
Bring a Large Pot of Water to a Boil
Fill a large pot with water and bring to a rolling boil. Add a generous amount of salt—the water should taste like the sea.
Start the Sauce
While the water heats, begin the sauce. In a large skillet or saucepan, heat the olive oil over medium heat. Add the sliced garlic and cook gently until fragrant and lightly golden, about 2-3 minutes. Do not let it brown.
Add the Heat
Add the red pepper flakes and cook for another 30 seconds to infuse the oil.
Add the Tomatoes
Crush the whole tomatoes by hand or with a spoon as you add them to the pan. Add all the juices from the can. Stir to combine.
Simmer the Sauce
Bring the sauce to a simmer and cook for 10-15 minutes, breaking up any large tomato pieces with a spoon, until the sauce thickens slightly. Season with salt to taste.
Cook the Pasta
Add the penne to the boiling water and cook according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
Combine
Drain the pasta and add it directly to the skillet with the sauce. Toss over medium heat for 1-2 minutes, adding a splash of pasta water if needed to create a silky sauce that coats the pasta.
Finish and Serve
Remove from heat, stir in the fresh parsley, and serve immediately with plenty of grated Parmesan cheese.
Pro-Tips for Arrabbiata Perfection
- Use San Marzano Tomatoes: They’re sweeter and less acidic—worth seeking out.
- Don’t Burn the Garlic: Cook it gently until fragrant and lightly golden, not brown or burnt.
- Adjust the Heat: Start with 1 teaspoon of red pepper flakes and add more to taste.
- Save Pasta Water: The starchy water helps bind the sauce to the pasta.
- Fresh Parsley at the End: Adds brightness and color—don’t cook it.
- Pasta Shape: Penne is traditional, but any short pasta works—rigatoni, fusilli, or ziti are great.
- Make It Vegan: This pasta is naturally vegan—just skip the Parmesan or use a vegan alternative.
- Double the Recipe: This sauce doubles easily for a crowd.
This Spicy Arrabbiata Penne is a Roman classic—bold, spicy, and absolutely delicious.
