My recipe for Penne all'arrabbiata is easy to make and has just a few simple ingredients. I learned how to make this sauce while living and working in Italy at a small Spaghetteria. It quickly became my favorite and I must have eaten this two or three times a week!
In Italian Arrabbiata literally means "angry"; the name of the sauce refers to the spiciness of the chili peppers.
Arrabiatta sauce ingredients:
- Olive Oil
- San Marzano Tomatoes
- Red pepper flakes
- Penne pasta
Arrabbiata Sauce Variations
- Use spaghetti or fettuccine instead of the Penne.
- Add chopped Aidells Cajun sausages for a hearty meaty sauce.
- Add roasted red peppers and onions.
Heat a skillet (don’t use cast iron) then add the olive oil. You want to put the olive oil in a warm skillet, not a cold one. I recommend making this recipe in a stainless steel skillet. Never heat a nonstick pan that's empty.
Add the crushed red pepper flakes to the heated olive oil and sauté for about 1 minute
Add the garlic and sauté until fragrant, don’t burn the garlic!
Stir in the tomatoes with juices.
Continue cooking until the sauce comes to a simmer, then lower the heat and cook for about 15 minutes. ·
Taste the sauce, and salt, pepper and/or crushed red pepper flakes to your taste.
The larger Penne with groves helps the sauce to adhere to the pasta.
The sauce can be made a couple of days ahead.
What's the difference between Arrabbiata and Marinara sauce?
Both sauces are tomato-based, the Arrabbiata sauce is spicy and Marinara sauce is not.
My homemade slow cooker Marinara sauce is a great base sauce for the Arrabbiata recipe and for my tasty Puttanesca sauce.
How to store leftover penne all'arrabbiata?
Penne all'arrabbiata is meant to be served immediately, however it can be stored in the refrigerator and best eaten by the next day. You can also make the sauce a couple of days in advance and then boil the pasta when ready to eat.
An easy and flavorful pasta sauce made with simple ingredients.
- 2.5 cups dried Penne
- 2 tablespoons Olive Oil
- 3 cloves Garlic, crushed
- 1 (14.5 ounce) can San Marzano Tomatoes
- 2 teaspoon Red pepper flakes
- Cook the Penne according to package instructions.
- Heat a skillet (don’t use cast iron) then add the olive oil. You want to put the olive oil in a warm skillet not a cold one.
- Add the crushed red pepper flakes and sauté for about 1 minute.
- Add the garlic and sauté until fragrant, don’t burn the garlic!
- Stir in the tomatoes with juices.
- Continue cooking until the sauce comes to a simmer, then lower the heat and cook for about 15 minutes.·
- Taste the sauce, and salt, pepper and/or crushed red pepper flakes to your taste.
- The larger Penne with groves help the sauce to adhere to the pasta.
Sprinkle fresh basil and grated parmesan on top before serving.
Amount Per Serving: Calories: 384Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 6mgCarbohydrates: 52gFiber: 4gSugar: 3gProtein: 10g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.