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Italian

Spicy Arrabbiata Penne

Penne gets a quick sauce of tomatoes, garlic, and red pepper flakes simmered until thick. It is a sharp, pantry-friendly pasta with clear heat.

Prep
10 min
Cook
25 min
Total
35 min
Servings
4
Difficulty
Easy
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Penne in red arrabbiata sauce with visible chili flakes and parsley

Why you’ll love it

  • Crushed tomatoes and chili flakes make a fast sauce.
  • Garlic blooms in oil before the tomatoes go in.
  • Penne holds the spicy sauce in its ridges.
  • Heat level is easy to adjust at the stove.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Boil penne in salted water until al dente. Reserve 3/4 cup pasta water and drain.

  2. 2

    Warm olive oil in a wide pan over medium heat. Cook garlic until just golden, about 2 minutes.

  3. 3

    Stir in red pepper flakes for 20 seconds, then add crushed tomatoes, salt, and sugar.

  4. 4

    Simmer uncovered 12 to 15 minutes until slightly thickened.

  5. 5

    Add penne and a splash of pasta water. Toss 1 to 2 minutes until coated.

  6. 6

    Off heat, fold in parsley and half the pecorino. Serve with remaining cheese.

Pro tips

  • Slice garlic thin so it softens evenly without burning.
  • Start with 3/4 tsp chili flakes if you prefer milder heat.
  • A little sugar balances very acidic canned tomatoes.

Easy substitutions

penne
rigatoni or ziti
pecorino Romano
Parmesan
crushed tomatoes
whole peeled tomatoes, crushed by hand

Storage and reheating

Storage

Store sauce and pasta together in the fridge up to 4 days.

Reheating

Reheat in a pan with a spoon of water until steaming.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
430
Protein
15 g
Carbs
66 g
Fat
13 g
Fiber
6 g

Budget friendly · Stovetop · Vegetarian

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From the kitchen

Kitchen tools we love

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  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients