Spicy Penne Arrabbiata Recipe

If you’re craving something simple, flavorful, and with just the right kick, this Spicy Penne Arrabbiata Recipe is what you want on your dinner table. I absolutely love how this classic Italian dish comes together in under 30 minutes, with a fiery, garlicky sauce that clings beautifully to every ruffled penne piece. When I first tried this recipe, I was blown away by how easy it was to make such a restaurant-quality pasta at home—and trust me, once you taste it, you’ll want to make it your weeknight go-to too!

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Ingredients You’ll Need

Gathering the right ingredients is key to nailing this Spicy Penne Arrabbiata Recipe. I always opt for good quality olive oil and fresh garlic because they make all the difference. If you’re using canned tomatoes, whole peeled ones give a better texture than crushed, and you can crush them yourself.

• Penne rigate: The ridges hold onto the sauce so beautifully—you don’t want just any pasta here!
• Olive oil: Use extra virgin if you can—it adds that rich, fruity base flavor.
• Garlic cloves: Fresh and minced is the way to go for that punchy, aromatic start.
• Crushed red pepper flakes: Adjust based on how much heat you like—start small if you’re unsure.
• Whole peeled tomatoes: Canned work brilliantly, but fresh tomatoes are amazing when in season.
• Tomato paste: It deepens the sauce’s flavor and thickens it just right.
• Fresh basil leaves: Chopped fresh basil brings freshness and a hint of sweetness.
• Parmesan or pecorino cheese: Freshly grated tops the dish with salty, savory goodness.
• Fresh parsley: I love adding this for a bright, herbal finish.

Variations

I love making this recipe my own by swapping ingredients or adding my favorite extras. Feel free to play with it—you’ll find that the Spicy Penne Arrabbiata Recipe adapts beautifully to whatever you have in the fridge or to accommodate different diets.

• Spaghetti Instead of Penne: I sometimes switch to spaghetti for a classic touch, and it still soaks up the sauce wonderfully.
• Meat Lovers: Adding ground beef, shrimp, or even chorizo turns this into a hearty meal my family goes crazy for.
• Veggie Boost: I’ve grilled zucchini, bell peppers, and onions to toss into the sauce for extra texture and flavor.
• Milder Heat: For a less spicy version, reduce crushed red pepper or omit it and add a pinch just before serving to control the heat.

How to Make Spicy Penne Arrabbiata Recipe

Step 1: Cook Your Pasta to Perfection

Start by boiling a large pot of salted water and dropping in your penne rigate. Follow the package instructions closely—al dente is the goal here. When I first made this, I learned the hard way that overcooked pasta just won’t hold up long in the sauce. Once tender, drain it, but save a cup of that pasta water just in case the sauce needs thinning later.

Step 2: Build the Flavors With Garlic and Chili

Heat olive oil in a large skillet over medium heat, then add thinly sliced garlic and crushed red pepper flakes. Stir constantly for about 30 seconds—be careful not to burn the garlic, as it can get bitter quickly. This is where your Spicy Penne Arrabbiata Recipe starts really coming alive with heat and aroma.

Step 3: Add and Simmer the Tomatoes

Next, pour in your whole peeled tomatoes and tomato paste. Use a wooden spoon to roughly crush the tomatoes in the pan. Lower the heat and let it gently simmer for 5 to 10 minutes so the flavors can meld and the sauce thickens slightly. Stir occasionally and taste test—this is the heart of your spicy sauce.

Step 4: Finish With Fresh Herbs and Combine

Turn off the heat, then stir in chopped fresh basil to bring brightness to the sauce. Toss the cooked penne into the skillet, making sure every pasta piece is coated in that spicy, garlicky sauce. If it feels too thick, add a splash of reserved pasta water to loosen it up. Before serving, taste and adjust seasoning with salt, black pepper, or more red pepper flakes if you want more fire.

Step 5: Serve Hot, Topped With Cheese and Parsley

Serve immediately, topped with a generous handful of freshly grated parmesan or pecorino cheese and a sprinkle of finely chopped parsley. I notice that the sharpness of the cheese perfectly balances the heat, and parsley adds a lovely fresh finish that makes the dish pop.

How to Serve Spicy Penne Arrabbiata Recipe

Garnishes

For me, the garnishes are what take this dish from delicious to unforgettable. Freshly grated parmesan or pecorino adds the essential salty, savory layer. I always sprinkle chopped parsley too—it adds just a hint of green and brightness that complements the spicy sauce perfectly. If you’re feeling fancy, a drizzle of good olive oil right before serving is lovely.

Side Dishes

My favorite sides with Spicy Penne Arrabbiata are a crisp green salad, maybe with lemon vinaigrette, and some crusty garlic bread. I also love pairing it with roasted vegetables for a well-rounded meal. It’s simple, but those sides balance out the heat and richness beautifully.

Creative Ways to Present

When I have guests, I like to serve the Spicy Penne Arrabbiata recipe in individual shallow bowls to showcase the sauce’s vibrant color, then top each with basil leaves and cheese right at the table. For a rustic touch, place the skillet on the table with a big cheese wheel nearby for extra grating. It’s always a conversation starter and makes the meal feel special.

Make Ahead and Storage

Storing Leftovers

After enjoying your Spicy Penne Arrabbiata recipe fresh, store any leftovers in an airtight container and pop it in the fridge. I’ve found it keeps well for up to 3 days. When reheating, add a splash of water or broth to soften the sauce and keep the pasta from drying out.

Freezing

Freezing the sauce separately works best. I make a big batch of the arrabbiata sauce, cool it completely, and freeze in portioned containers. It lasts 2-3 months without losing flavor. When I’m ready to eat, I reheat the sauce gently on the stove and cook fresh pasta to toss in, which keeps everything tasting fresh and vibrant.

Reheating

I always reheat Spicy Penne Arrabbiata in a skillet on low heat, stirring frequently. Adding a little water or broth helps recreate that just-cooked texture. Avoid the microwave if you want to keep the sauce silky and the pasta from getting mushy—stovetop is my secret for maintaining the dish’s integrity.

FAQs

Final Thoughts

There’s something so satisfying about this Spicy Penne Arrabbiata Recipe that keeps me coming back to it again and again. It’s a dish that’s both comfort and excitement on a plate—easy enough for a last-minute dinner but impressive enough for guests. I hope you enjoy making it as much as I do, and remember that a little spice and a lot of love make all the difference in this fiery Italian classic!

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