If you’re craving a comforting bowl of pasta with a feisty kick, the Penne Arrabbiata Classic Italian Pasta Dish is about to become your new obsession. This beloved staple from Roman cuisine Main Course. It’s bold, satisfying, and beautifully simple, making it a weeknight hero and dinner party crowd-pleaser alike. With each bite, you’ll taste the vibrant character of Italy—and trust me, this recipe will quickly earn its place in your personal hall of fame.
Ingredients You’ll Need
The magic of Penne Arrabbiata Classic Italian Pasta Dish lies in using just a handful of essential, quality ingredients. Each item brings a distinct flavor, texture, or color to the table, creating a dish that’s far greater than the sum of its parts.
- Penne pasta (12 ounces): The ridges and tube shape cling to the sauce, delivering that perfect, saucy bite every time.
- Olive oil (2 tablespoons): Opt for good extra-virgin olive oil for luscious richness and authentic flavor.
- Garlic (4 cloves, thinly sliced): Sautéing sliced garlic infuses the oil and sauce with gentle heat and aroma.
- Crushed red pepper flakes (1/2 to 1 teaspoon, to taste): These bring the signature fiery attitude of arrabbiata—adjust to match your heat tolerance!
- Whole peeled tomatoes (1 can, 28 ounces, crushed or blended): Go for San Marzano if possible for the sweetest, most flavorful sauce base.
- Salt (1/2 teaspoon): This is your foundation—season the sauce so all the flavors sing.
- Black pepper (1/4 teaspoon): Adds an earthy depth and a bit of complexity to the sauce.
- Sugar (1 teaspoon, optional): Just a touch can balance acidity from the tomatoes, but leave it out if your tomatoes are naturally sweet.
- Fresh parsley or basil (2 tablespoons, chopped): Lively herbs refresh the dish, providing a final burst of color and fragrance.
- Grated Parmesan (for serving, optional): Adds a salty, nutty finish that’s impossible to resist—try Pecorino Romano for a sharper edge!
How to Make Penne Arrabbiata Classic Italian Pasta Dish
Step 1: Cook the Penne
Start by bringing a large pot of generously salted water to a rolling boil. Add the penne pasta, stirring occasionally to prevent sticking, and cook until perfectly al dente according to your package instructions. Don’t forget to scoop out about half a cup of that magic pasta water before draining—the starch in the water will help bind and thicken your final sauce beautifully. Set your cooked pasta aside while you turn your attention to the spicy sauce.
Step 2: Make the Spicy Garlic Oil
In a large skillet, pour in the olive oil and warm it up over medium heat. Once shimmering, add the thinly sliced garlic and red pepper flakes, sautéing gently for just 1 to 2 minutes. Keep a close eye: you’re looking for fragrant, softened garlic that’s tinged with heat—not browned or burnt. This step lays the groundwork for that unmistakable Penne Arrabbiata Classic Italian Pasta Dish flavor.
Step 3: Simmer the Tomato Sauce
Carefully pour in your crushed tomatoes, then stir in the salt, pepper, and sugar (if using). Keep everything at a nice, lazy simmer for 10 to 15 minutes, letting the flavors meld and the sauce thicken slightly. Give it a taste and adjust the seasoning or spice as needed. This sauce should be luscious, robust, and unapologetically zesty.
Step 4: Toss Pasta with Sauce
Add your drained pasta right into the skillet of simmering sauce. Toss to coat every piece fully, drizzling in spoonfuls of reserved pasta water as needed to achieve a silky texture that clings to the penne. You’re looking for a glossy, evenly coated pasta that’s not too dry and not soupy—just right.
Step 5: Finish and Serve
Take the skillet off the heat and stir in the freshly chopped parsley or basil. The herbs add a refreshing, aromatic lift. Pile your Penne Arrabbiata Classic Italian Pasta Dish into big bowls, give each portion a healthy sprinkle of grated Parmesan if desired, and serve immediately while it’s piping hot and vibrant.
How to Serve Penne Arrabbiata Classic Italian Pasta Dish
Garnishes
The fiery red of Penne Arrabbiata Classic Italian Pasta Dish absolutely begs for a shower of freshly chopped parsley or basil for brightness. Add a dusting of grated Parmesan or Pecorino Romano for a savory finish, then maybe a drizzle of extra-virgin olive oil or some fresh cracked black pepper for an extra pop.
Side Dishes
Balance that bold, garlicky spice with crisp salads (think arugula or a simple tomato-cucumber combo), or classic Italian breads like focaccia or a crunchy baguette, ready to mop up leftover sauce. Roasted veggies or sautéed greens like spinach or broccoli rabe also make wonderful partners.
Creative Ways to Present
Show off your Penne Arrabbiata Classic Italian Pasta Dish in a rustic family-style platter, or twirl individual servings into shallow bowls for a restaurant-style look. Sprinkle with extra herbs and cheese, and top with oven-roasted cherry tomatoes or a few grilled shrimp for a special twist.
Make Ahead and Storage
Storing Leftovers
Leftover Penne Arrabbiata Classic Italian Pasta Dish stores beautifully in the refrigerator. Transfer cooled pasta to an airtight container and refrigerate for up to three days. The flavors often deepen overnight, making for an even more satisfying lunch the next day.
Freezing
If you’d like to freeze, your best bet is to freeze the sauce alone. Portion the cooled sauce into freezer-safe containers or bags and freeze for up to three months. Cook fresh pasta and combine just before serving for best texture, but in a pinch, leftover sauced pasta can be frozen and reheated as well.
Reheating
For optimal results, reheat Penne Arrabbiata Classic Italian Pasta Dish gently in a skillet with a splash of water or broth to loosen the sauce, stirring occasionally until warmed through. The microwave works for single servings, just mix well and heat in 30-second intervals until steaming hot.
FAQs
Can I use another type of pasta for this recipe?
Absolutely! While penne is traditional and best for trapping the sauce, feel free to substitute with rigatoni, ziti, or even spaghetti if that’s what you have on hand. Just adjust the cooking time as needed.
How spicy is Penne Arrabbiata Classic Italian Pasta Dish?
The heat level is totally customizable. Use less red pepper flakes for a milder dish, or add extra if you love it hot. Start with 1/2 teaspoon, then taste and add more as you like.
Can I make this dish vegan or gluten-free?
Definitely! Simply skip the Parmesan or use a vegan cheese alternative. For a gluten-free version, use your favorite gluten-free pasta—just pay attention to cooking times as they may differ.
What’s the best type of tomato for the sauce?
San Marzano whole peeled tomatoes are a cook’s favorite for their natural sweetness and low acidity, but any good-quality whole peeled tomatoes will work well. Just make sure to crush or blend them lightly for the perfect texture.
Is Penne Arrabbiata Classic Italian Pasta Dish suitable for meal prep?
Yes! The sauce actually benefits from resting as the flavors marry. Make the sauce ahead and boil fresh pasta when ready to eat, or prepare the whole dish and portion it for quick, spicy meals throughout the week.
Final Thoughts
There’s something magical about how a few humble ingredients can create so much flavor and comfort, and the Penne Arrabbiata Classic Italian Pasta Dish never fails to deliver on both. If you’re yearning for something satisfyingly spicy and authentically Italian, this recipe is ready to shake up your dinner routine. Give it a try and let the bold, garlicky goodness sweep you away—you just might find it becomes a favorite at your own table too!
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Penne Arrabbiata Classic Italian Pasta Dish Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This classic Penne Arrabbiata recipe is a delicious and spicy Italian pasta dish that is quick and easy to make. Perfect for a comforting weeknight meal or entertaining guests.
Ingredients
Penne Arrabbiata:
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic (thinly sliced)
- 1/2 to 1 teaspoon crushed red pepper flakes (to taste)
- 1 can (28 ounces) whole peeled tomatoes (crushed by hand or lightly blended)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- 2 tablespoons chopped fresh parsley or basil
- grated Parmesan for serving (optional)
Instructions
- Cook the penne pasta: In a large pot of salted boiling water, cook the penne pasta until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Sauté garlic and red pepper flakes: Heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, sauté for 1–2 minutes.
- Prepare the sauce: Pour in crushed tomatoes, add salt, black pepper, and sugar if using. Simmer for 10–15 minutes until slightly thickened.
- Combine pasta and sauce: Add drained pasta to the sauce, toss to coat evenly. Add reserved pasta water if needed. Stir in parsley or basil.
- Serve: Top with grated Parmesan and serve hot.
Notes
- Adjust the chili flakes to taste preference.
- For extra flavor, consider adding a splash of red wine or anchovy paste to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
