Few dishes capture the bold and fiery spirit of Italian cuisine quite like Penne all Arrabbiata. This iconic Roman pasta dish perfectly balances simple ingredients and intense flavor. The name “arrabbiata” means “angry” in Italian — a reference to the chili peppers that give this sauce its signature kick. With a spicy tomato base, fresh garlic, and perfectly cooked penne pasta, this meal is comfort food with attitude.

If you love classic Italian pasta dishes with bold flavor, you’ll also enjoy our Spaghetti Carbonara, another timeless favorite perfect for weeknight dinners.

The Secret Behind the Sauce

The heart of every Penne all Arrabbiata is its sauce — a blend of crushed tomatoes, garlic, chili, and good-quality olive oil. Despite its simplicity, this sauce transforms into something extraordinary when simmered slowly, allowing the flavors to deepen. The key is balance: spicy but not overpowering, garlicky but still delicate, with a smooth and velvety texture that clings beautifully to every penne tube.

To create that authentic Italian flavor, always use extra virgin olive oil, fresh garlic, and ripe tomatoes. Canned crushed tomatoes work well too — just make sure they’re of high quality, with no added sugar or preservatives.

How to Get That Perfect Penne Texture

For the best Penne all Arrabbiata, al dente pasta is essential. Overcooked penne won’t hold the sauce properly. Boil the pasta in generously salted water — it should taste like the sea. Once it’s nearly ready, transfer the pasta straight into the simmering sauce to finish cooking together. This allows the starch from the pasta to thicken the sauce slightly, giving you that silky Italian-style finish.

If the sauce feels too thick, a splash of pasta water brings it back to perfection. That starchy water is liquid gold — it helps bind everything together.

Serving and Presentation Tips

When serving, sprinkle freshly grated Parmesan cheese and a handful of chopped parsley over the top. This not only adds color but also enhances the flavor balance — the saltiness of the cheese perfectly complements the heat of the sauce. Serve it hot, with steam rising and that irresistible garlic aroma filling the room.

For presentation, a clean white plate makes the red sauce pop. Add a drizzle of olive oil before serving for an extra glossy, restaurant-style touch.

A Versatile Italian Classic

While Penne all Arrabbiata is traditionally spicy, you can adjust the heat level to your liking. For a milder version, use fewer chili flakes; for a fiery one, go bold. Some chefs even add pancetta or anchovies for an umami twist — though purists prefer it meat-free.

For another tomato-forward Italian comfort meal, try Pasta alla Puttanesca, packed with rich flavor and a satisfying bite.

A Taste of Italy, Right at Home 🇮🇹

Whether you’re an experienced home cook or just starting your Italian cooking journey, Penne all’Arrabbiata is the perfect recipe to master. It teaches you the fundamentals of pasta, sauce balance, and timing — the core of authentic Italian cuisine.

Penne all Arrabbiata served on a white plate topped with Parmesan and parsley

Penne all’Arrabbiata – Spicy Italian Pasta Classic

5 from 1 vote

This authentic Italian recipe delivers the bold and fiery flavor of Rome’s iconic Penne all’Arrabbiata. Made with simple ingredients — garlic, chili flakes, and ripe tomatoes — it’s a perfect quick dinner bursting with Mediterranean aroma and spice.

Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings: 2

Course: Main Course

Cuisine: Italian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

200 g penne pasta
2 tbsp extra virgin olive oil
3 cloves garlic, thinly sliced
1 tsp red chili flakes (or more for extra heat)
400 g canned crushed tomatoes
Salt and black pepper, to taste
1 tbsp fresh parsley, finely chopped
Grated Parmesan cheese (optional, for serving)

Equipment

Large pot (for boiling pasta)
Deep non-stick pan
Wooden spoon
Colander

Method

Boil the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.
Sauté garlic and chili: Heat olive oil in a deep pan over medium heat. Add the sliced garlic and chili flakes. Cook for 1–2 minutes, just until fragrant and lightly golden — don’t burn the garlic.
Add the tomatoes: Pour in the crushed tomatoes, season with salt and pepper, and stir. Let simmer uncovered for 8–10 minutes until the sauce slightly thickens.
Combine pasta and sauce: Add the drained penne to the sauce. Toss well to coat. If the sauce feels too thick, add a splash of the reserved pasta water.
Finish with parsley: Remove from heat and stir in the freshly chopped parsley. Adjust seasoning if needed.
Serve hot: Plate the pasta, sprinkle with grated Parmesan, and enjoy immediately — a true Roman-style spicy classic.

Notes

Use quality olive oil and ripe tomatoes for the best flavor.
Add a touch of butter for a silky texture.
Perfect to pair with a dry Italian red wine or fresh salad.

Final Thoughts

At its core, Penne all’Arrabbiata is a reminder that true Italian cooking doesn’t rely on complexity — it’s about passion, simplicity, and balance. A few honest ingredients, cooked with love, can create something extraordinary.

If you’re building a collection of Italian classics, Pizza Margherita is another simple and iconic recipe you’ll want to try.

Whether you’re cooking for family, friends, or just yourself, this dish will bring warmth and bold flavor to any table. Serve it with pride, pour a glass of wine, and let the aromas of garlic and chili transport you straight to Italy.

Penne all’arrabbiata is a traditional Italian pasta dish known for its spicy tomato sauce, with its history and background documented on Wikipedia.