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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 minutes
Cook Time 15 minutes
Total Time 20 minutes
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
 

  1. 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.
    Boiling penne pasta in a pot of salted water for Penne all’Arrabbiata recipe
  2. 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.
    Sautéing sliced garlic in olive oil to start the Penne all’Arrabbiata sauce
  3. 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.
    Pouring crushed tomatoes into the pan to prepare Penne all’Arrabbiata sauce
  4. 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.
    Simmering spicy tomato sauce for authentic Penne all’Arrabbiata
  5. Finish with parsley: Remove from heat and stir in the freshly chopped parsley. Adjust seasoning if needed.
    Mixing cooked penne pasta with spicy tomato sauce for Penne all’Arrabbiata
  6. Serve hot: Plate the pasta, sprinkle with grated Parmesan, and enjoy immediately — a true Roman-style spicy classic.
    Penne all Arrabbiata served on a white plate topped with Parmesan and parsley

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.