Penne Arrabbiata
This Penne Arrabbiata is a bright, comforting weeknight pasta that comes together quickly with pantry-friendly ingredients. It’s spicy, garlicky, and saucy in all the right ways—perfect for when you want something bold without a lot of fuss. I’ve kept the flavors classic and the technique simple so you can get dinner on the table in about 30 minutes.
Why this recipe works
The backbone of this dish is a few humble ingredients treated with care: olive oil, lots of garlic, crushed red pepper flakes, tomato paste, and crushed tomatoes. The garlic and red pepper are gently toasted in oil to infuse the sauce with heat and aroma, while tomato paste deepens the flavor and crushed tomatoes make a silky, slightly chunky sauce. A little sugar balances the acidity and chopped basil adds freshness at the end. Serve it tossed with perfectly al dente penne and a shower of Parmesan for a satisfying meal.
Ingredients
- 1/4 cup olive oil
- 6 cloves garlic, sliced very thin
- 3/4 teaspoon crushed red pepper flakes
- 2 Tablespoons tomato paste
- (1) 28 ounce can crushed tomatoes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon granulated sugar
- (1) 16 ounce box penne
- 1/2 cup fresh basil, chopped
- Parmesan cheese, for serving
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Colander
- Tongs or pasta fork
Step-by-step instructions
- Bring a large pot of salted water to a rolling boil. Add the entire box of 16 ounce penne and cook according to package directions until just shy of al dente (typically 1–2 minutes less than the package time). Reserve about 1 cup of the pasta cooking water, then drain the penne in a colander and set aside.
- While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. When the oil shimmers but before it smokes, add 6 cloves garlic that have been sliced very thin. Stir the garlic constantly so it cooks evenly and does not brown too quickly. Cook until the garlic is fragrant and just golden at the edges, about 1 to 2 minutes.
- Stir in 3/4 teaspoon crushed red pepper flakes and cook for about 20 to 30 seconds so the oil becomes infused with spice. Watch closely so the flakes do not burn.
- Add 2 Tablespoons tomato paste to the skillet. Cook, stirring, for about 1 minute. This step deepens the tomato flavor and removes the raw edge from the paste.
- Pour in the contents of (1) 28 ounce can crushed tomatoes. Stir to combine with the garlic, red pepper, and tomato paste. Bring the sauce to a gentle simmer over medium-low heat.
- Season the sauce with 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon granulated sugar. Stir and taste after a few minutes, adjusting salt if necessary. Simmer the sauce undisturbed for 6 to 8 minutes so the flavors meld and the sauce thickens slightly.
- If the sauce becomes too thick, add a splash of the reserved pasta cooking water (start with 1/4 cup) and stir until you reach a silky consistency. Use more pasta water as needed to help the sauce cling to the pasta.
- Add the drained penne directly into the skillet with the sauce. Toss gently with tongs or a pasta fork so each piece of penne is coated. Continue to cook and toss for 1 to 2 minutes to allow the pasta to finish cooking in the sauce and absorb flavor.
- Remove the skillet from the heat and stir in 1/2 cup fresh basil, chopped. Taste one more time and adjust seasoning with salt or pepper if needed.
- Serve immediately, passing Parmesan cheese at the table for grating over individual portions.
Troubleshooting & tips
- If your garlic browns too quickly, lower the heat. Garlic should become fragrant and slightly golden, not dark brown, to avoid bitterness.
- Tomato paste really makes a difference here—don’t skip it. Cooking the paste briefly mellows its raw flavor and adds depth to the sauce.
- Reserve pasta water before draining. The starchy water helps the sauce emulsify and cling to the penne for a silky finish.
- Adjust heat by adding more or less crushed red pepper flakes. The recipe calls for 3/4 teaspoon for a steady kick; increase if you like it hotter, or reduce for a milder bowl.
- For an extra glossy sauce, stir in a tablespoon of extra-virgin olive oil right before serving.
Serving suggestions
This Penne Arrabbiata is perfect with a simple green salad dressed in lemon and olive oil or a platter of roasted vegetables. For an indulgent touch, add a sprinkle of grated Parmesan and a few extra torn basil leaves on top. Pair it with crusty bread to soak up any leftover sauce.
Make-ahead and storage
You can make the sauce up to 3 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop, adding a splash of water or reserved pasta water to loosen the sauce. Leftover pasta will keep for 3–4 days refrigerated and reheats well in a skillet or microwave.
Final thoughts
Simple ingredients treated with care are the heart of this recipe. With a quick sauté of garlic and chili flakes, a hit of tomato paste, and a good quality crushed tomato, you’ll have a flavorful Penne Arrabbiata that feels both rustic and refined. It’s an ideal weeknight supper—fast, comforting, and full of personality.
Penne Arrabbiata
Ingredients
Equipment
Method
- Heat the olive oil in a large saucepan over medium heat.
- Add the sliced garlic and crushed red pepper flakes and cook, stirring frequently, for 1–2 minutes until the garlic is fragrant and beginning to soften.
- Stir in the tomato paste and cook briefly to combine.
- Add the crushed tomatoes, salt, black pepper, and sugar, then bring the sauce to a steady simmer.
- Reduce heat to medium-low and simmer the sauce for about 15 minutes, stirring occasionally.
- While the sauce simmers, bring a large pot of salted water to a rolling boil and cook the penne for 8–9 minutes until al dente, then drain well.
- Add the drained pasta to the sauce and toss to coat evenly.
- Stir in the chopped fresh basil, mix well, and adjust seasoning if needed.
- Serve warm with plenty of grated Parmesan cheese on top.
Notes
- Use thinly sliced garlic to infuse oil quickly.
- Adjust red pepper flakes to control heat.
- Simmer sauce uncovered to concentrate flavors.
- Reserve some pasta water if you prefer a looser sauce.
