There are few dishes as satisfying as a perfectly executed bowl of pasta. And when you’re craving something with a fiery kick that’s both elegant and incredibly simple, this Spicy Arrabbiata Pasta is the definitive answer. It’s a classic Roman dish that proves you don’t need a long list of ingredients to create a show-stopping meal. If you love the layered heat in our Spicy Ramen with Vegetables, you’re going to adore this Italian classic.
This is more than just an easy spicy marinara sauce; it’s a beautifully balanced, robust sauce that clings to every piece of pasta, delivering a punch of heat and rich tomato flavor in every bite. Let’s dive into how to make this authentic penne arrabbiata recipe at home.
Table of Contents
What is Arrabbiata Sauce?
Sugo all’arrabbiata, which translates to “angry sauce,” gets its name from the spicy kick of red pepper flakes. Originating from the Lazio region around Rome, this sauce is a testament to Italian culinary minimalism. The core Arrabbiata seasoning is beautifully simple: garlic, high-quality tomatoes, extra virgin olive oil, and a generous amount of peperoncino (crushed red pepper flakes). It’s a sauce that’s meant to be fiery, bold, and unapologetic.
Why You’ll Love This Recipe
- Incredibly Fast: From start to finish, you can have this authentic dinner on the table in under 30 minutes.
- Pantry Staples: You likely have most, if not all, of these ingredients in your kitchen right now.
- Authentic Flavor: We focus on technique to create a restaurant-quality dish with deep, developed flavor.
- Completely Customizable: Control the heat, add protein, or make it vegan. This recipe is your canvas.
The Secret to Great Arrabbiata
Many people ask, “What’s the secret to a great arrabbiata?” It boils down to two things: quality ingredients and proper technique.
- Use the Best Ingredients: Since the ingredient list is so short, each one must shine. A good, fruity extra virgin olive oil is non-negotiable, as its flavor is a key component. Many studies highlight the health benefits of extra virgin olive oil, making it a delicious and smart choice.
- Master the Technique: The magic happens when you gently infuse the olive oil with garlic and chili flakes over low heat. Don’t rush this step! You want to flavor the oil, not burn the garlic. The second key is finishing the pasta in the sauce with a splash of starchy pasta water. This emulsifies the sauce, helping it cling beautifully to the pasta for that perfect, glossy finish.
Ingredients You’ll Need
This Simple Arrabiata sauce recipe relies on a few key players. Here’s what you’ll need:
- Pasta: The
best pasta for arrabbiatais a short, tubular shape with ridges, like penne rigate, rigatoni, or ziti. The ridges are perfect for catching the spicy sauce. - Tomatoes: Canned whole peeled San Marzano tomatoes are the gold standard. They are prized for their vibrant flavor and are a fantastic source of lycopene, a powerful antioxidant. Research shows that cooking tomatoes significantly increases its bioavailability. While San Marzanos offer the best flavor, they can be pricey. If you’re looking for a high-quality, budget-friendly alternative, choose other imported, DOP-certified whole peeled tomatoes from trusted brands like Mutti or Cento.
- Aromatics: Fresh garlic and crushed red pepper flakes are the heart and soul of this dish.
- Olive Oil: A high-quality extra virgin olive oil for authentic flavor.
Full Ingredient List
- 1 lb penne pasta (or other short tubular pasta)
- 1 (28 oz) can whole peeled San Marzano tomatoes (or high-quality alternative)
- 1/4 cup Extra Virgin Olive Oil
- 4-5 cloves garlic, thinly sliced
- 1/2 tsp to 1 tsp crushed red pepper flakes (see notes on spice customization)
- Kosher salt and freshly ground black pepper, to taste
- 1 cup reserved starchy pasta water
- Fresh basil or parsley, for garnish
- Optional: 1 tsp tomato paste (to deepen flavor)
- Optional: Pecorino Romano or Parmesan cheese, freshly grated
How to Make Spicy Arrabbiata Pasta
This authentic penne arrabiata recipe is straightforward and rewarding. Follow these steps for a perfect result every time.
Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the penne and cook until al dente, about 1 minute less than package directions. Before draining, reserve at least 1 cup of the starchy pasta water.
- Infuse the Oil: While the pasta cooks, heat the olive oil in a large skillet over low heat. Add the sliced garlic and crushed red pepper flakes. Cook gently for 2-3 minutes, swirling the pan, until the garlic is fragrant and barely golden. Do not let it brown.
- Build the Sauce: Crush the whole tomatoes by hand into the skillet. Add the optional tomato paste and season with salt and pepper. Increase the heat to bring to a simmer, then reduce to maintain a gentle bubble. Cook for 10-15 minutes, allowing the sauce to thicken slightly.
- Combine Pasta and Sauce: Drain the pasta and immediately add it to the skillet with the sauce.
- Emulsify: Increase the heat to medium. Add a splash (about 1/4 cup) of the reserved pasta water and toss the pasta vigorously. The starch in the water will help the sauce cling to the pasta, creating a glossy, emulsified coating. Continue adding splashes of pasta water and tossing until the pasta is perfectly coated.
- Serve: Serve immediately, garnished with fresh basil or parsley and optional grated cheese.
Pro-Tips for the Perfect Dish
Spice Customization & Chili Guide
While standard crushed red pepper flakes (CRPF) work well, the secret to a truly authentic arrabbiata lies in using Italian peperoncino. For a more complex, smoky, and fruity heat, seek out Calabrian chili flakes. They offer a vibrant warmth that’s less sharp than generic flakes. Start with 1/2 tsp and adjust from there you can always add more heat at the end!
Variations and Dietary Notes
- Add Protein: For a heartier meal, create a
Simple chicken arrabiata recipeby adding sliced, grilled chicken breast. This dish is also wonderful with browned Italian sausage or sautéed shrimp. - Make it Vegan/Dairy-Free: This recipe is naturally dairy-free if you omit the cheese. To add a savory, “cheesy” richness without dairy, try one of these pro-tips:
- Stir 1-2 tablespoons of nutritional yeast into the finished sauce.
- For a creamier body, blend a small, boiled carrot into your canned tomatoes before adding them to the skillet. It adds sweetness and a velvety texture.
Storage and Reheating Leftovers
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave, which can make pasta rubbery. Instead, place the pasta and sauce in a skillet over medium-low heat. The key to reviving leftovers is to add a splash of water or vegetable stock to the pan. This will re-emulsify the sauce, bringing back its glossy texture and preventing the dish from drying out.
What to Serve with Arrabbiata
This pasta is a complete meal, but a simple side can round it out beautifully. A crisp green salad with a light vinaigrette or some crusty garlic bread are classic choices. After a spicy dinner, a sweet dessert like our Easy Royal Icing Sugar Cookies provides the perfect balance. Planning a party? You could even serve this pasta alongside fun appetizers like our Korean BBQ Meatballs with Spicy Mayo Dip.
Spicy Arrabbiata Pasta (Authentic 25-Min Recipe)
Ingredients
- * 1 lb penne pasta or other short tubular pasta
- * 1 28 oz can whole peeled San Marzano tomatoes (or high-quality alternative)
- * 1/4 cup Extra Virgin Olive Oil
- * 4-5 cloves garlic thinly sliced
- * 1/2 tsp to 1 tsp crushed red pepper flakes see notes on spice customization
- * Kosher salt and freshly ground black pepper to taste
- * 1 cup reserved starchy pasta water
- * Fresh basil or parsley for garnish
- * Optional: 1 tsp tomato paste to deepen flavor
- * Optional: Pecorino Romano or Parmesan cheese freshly grated
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the penne and cook until al dente, about 1 minute less than package directions. Before draining, reserve at least 1 cup of the starchy pasta water.
- Infuse the Oil: While the pasta cooks, heat the olive oil in a large skillet over low heat. Add the sliced garlic and crushed red pepper flakes. Cook gently for 2-3 minutes, swirling the pan, until the garlic is fragrant and barely golden. Do not let it brown.
- Build the Sauce: Crush the whole tomatoes by hand into the skillet. Add the optional tomato paste and season with salt and pepper. Increase the heat to bring to a simmer, then reduce to maintain a gentle bubble. Cook for 10-15 minutes, allowing the sauce to thicken slightly.
- Combine Pasta and Sauce: Drain the pasta and immediately add it to the skillet with the sauce.
- Emulsify: Increase the heat to medium. Add a splash (about 1/4 cup) of the reserved pasta water and toss the pasta vigorously. The starch in the water will help the sauce cling to the pasta, creating a glossy, emulsified coating. Continue adding splashes of pasta water and tossing until the pasta is perfectly coated.
- Serve: Serve immediately, garnished with fresh basil or parsley and optional grated cheese.
Notes
Nutrition Information
- Calories: 480kcal
- Protein: 12g
- Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 650mg
- Total Carbohydrate: 70g
- Dietary Fiber: 7g
- Total Sugars: 10g
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
How to make quick arrabbiata sauce?
This recipe is your answer! The sauce comes together in the time it takes to boil pasta, about 15-20 minutes. The key is to use high-quality canned tomatoes and not to overcook the sauce.
Is it Arrabbiata or Arrabiata?
The correct Italian spelling is “Arrabbiata” with a double ‘b’. It comes from the word arrabbiato, meaning “angry.” However, “Arrabiata” is a very common misspelling in English, so don’t worry if you’ve been using it—we all know what delicious, spicy sauce you mean!
How long to cook arrabbiata?
The sauce itself only needs to simmer for about 10-15 minutes to allow the flavors to meld and the sauce to thicken slightly. The entire dish, including cooking the pasta, is ready in under 30 minutes.
