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Homemade Arrabbiata Sauce with Penne recipe photo

Arrabbiata Sauce with Penne

This Arrabbiata Sauce with Penne is a fiery delight! Quick to make yet bursting with flavor, it's perfect for any weeknight dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 1 pound penne
  • 1/4 cup extra virgin olive oil
  • 1/2 cup yellow onion, diced (or 1 teaspoon onion powder)
  • 6-8 cloves garlic, minced
  • 1-3 teaspoons crushed red pepper flakes Adjust to your heat preference
  • 2 tablespoons tomato paste
  • 128 oz. San Marzano whole tomatoes with juices
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 3 tablespoons minced fresh basil (or 1 tablespoon dried)
  • 2 tablespoons minced fresh parsley (or 2 teaspoons dried)
  • to taste Pecorino Romano or Parmesan cheese for serving

Equipment

  • Large Pot
  • Skillet or saucepan
  • Wooden Spoon
  • Colander
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. Start by bringing a large pot of salted water to a boil. Once boiling, add 1 pound of penne and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the penne and set aside.
  2. In a large skillet or saucepan, heat 1/4 cup of extra virgin olive oil over medium heat. Add the diced yellow onion (or onion powder if using). Sauté until the onion becomes translucent, about 5 minutes. Add the minced garlic and crushed red pepper flakes, stirring for another 1-2 minutes until fragrant.
  3. Stir in the tomato paste, allowing it to cook for a minute or two to deepen its flavor. This step is crucial for achieving a rich sauce.
  4. Pour in the 128 oz. can of San Marzano whole tomatoes along with their juices. Use a wooden spoon to break up the tomatoes into smaller pieces. Add 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon salt. Stir everything together and bring the sauce to a simmer.
  5. Reduce the heat to low and let the sauce simmer for about 20-30 minutes. This allows the flavors to meld beautifully. Stir occasionally and taste for seasoning, adjusting as necessary.
  6. Once the sauce has thickened and the flavors are well-developed, add the cooked penne directly to the sauce. Toss to coat the pasta evenly, adding some reserved pasta water a little at a time if the sauce is too thick.
  7. Stir in 3 tablespoons of minced fresh basil and 2 tablespoons of minced fresh parsley. These herbs will brighten up the sauce and add a fresh touch.
  8. Serve the Arrabbiata Sauce with Penne hot, garnished with freshly grated Pecorino Romano or Parmesan cheese. Enjoy the delightful balance of flavors and the perfect hint of heat!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This sauce tastes even better the next day as the flavors meld.
  • Freeze for up to 3 months; thaw in the refrigerator overnight before reheating.