Slightly spicy and full of robust flavor, this Penne Arrabbiata is tossed in a rich tomato sauce with garlic, crushed red pepper, and fresh basil. It's a quick and easy pasta dish that's ready in under 30 minutes, perfect for busy weeknights.
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- ❤️ Why You'll Love This Penne Arrabbiata Recipe
- 🛒 Ingredients for Penne Arrabbiata
- 🔪 How to Make Penne Arrabbiata
- 💡 Tips
- ☑️ Storage Instructions
- 🍴 What to Serve with This Penne Arrabbiata Recipe
- 🔄 Substitutions and Additions
- Do I Have to Use Wine?
- Why is My Sauce So Thick?
- Can I Double The Recipe?
- Is This Recipe Good For Meal Prep?
- 🍽️ More Italian Recipes
❤️ Why You'll Love This Penne Arrabbiata Recipe
- Robust tomato sauce with a slightly spicy kick of heat
- Served over tender penne pasta
- Quick and easy to make in under 30 minutes
- Perfect for busy weeknights
- Vegetarian and Vegan friendly (if you omit the cheese)
This saucy Penne Arrabbiata is everything you could ask for in a weeknight pasta. The sauce comes together fast with garlic, red pepper flakes, and tomatoes, but it tastes like it’s been simmering all day. Toss in fresh basil at the end and you’ve got something hearty, cozy, and seriously hard to stop eating.
I like to make this dish on those nights when I’m short on time but still want a pasta dish with tons of flavor. It checks all the boxes; simple, spicy, and ridiculously satisfying. Plus, it’s so filling, it can easily serve as meal on it's on, which is great for budget-friendly meatless Mondays.
If you love this pasta recipe, you should also try my Roasted Pepper Pasta and my Penne Alla Vodka.
🛒 Ingredients for Penne Arrabbiata
- Crushed tomatoes: Gives the sauce that bold tomato flavor.
- Penne pasta: Cooked just shy of al dente so it finishes in the sauce.
- Parmesan cheese: Optional, but worth it if you’re not keeping it vegan.
- White wine: It adds a little acidity that brightens the sauce.
- Tomato paste: Just a spoonful thickens and deepens the flavor.
- Garlic: Gives the sauce its signature punch of flavor.
- Basil: Chopped and stirred in at the end for a fresh, peppery finish.
- Olive oil: Go with extra virgin for the best flavor.
- Red pepper flakes: Adds a kick of heat.
- Salt: Rounds out the flavor.
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Penne Arrabbiata
Heat a large skillet to medium-low and add in the olive oil and red pepper flakes.
Sauté for about 20 seconds, making sure not to brown the garlic or it will become bitter. Deglaze the pan with the wine, and allow it to reduce by half.
Then stir in the crushed tomatoes, tomato paste and salt.
Partially cover the pan and simmer on medium-low for 15 minutes.
Bring a large pot of water to a boil. Once boiling, add in a healthy pinch of salt along with the penne. Cook according to the directions on the package, just shy of al dente. You don’t want the penne fully cooked, as it will finish cooking in the sauce.
Once the penne reaches that point, reserve some of the starchy pasta water and set it aside. This will help loosen up the sauce, if needed. Drain the penne and add it into the sauce.
Toss to combine, adding in a small amount of the pasta water, if needed. Continue simmering for another few minutes or until the pasta is perfectly cooked to al dente.
Stir in the chopped basil, then top with the (optional) grated parmesan cheese and serve.
💡 Tips
- Let the red pepper flakes heat up in the oil. This releases their flavor and spreads the heat evenly through the sauce.
- Use a large enough skillet or pan so the sauce has room to reduce without splattering everywhere.
- Taste the tomatoes. If they’re too acidic, stir in a pinch of sugar while it simmers to balance things out.
- Go for a pasta with ridges. If you’re not using penne, make sure to choose a noodle that grabs sauce well.
☑️ Storage Instructions
Fridge: Store leftover Penne Arrabbiata in an airtight container for up to 4 days. Reheat gently with a splash of water.
Freezer: Freeze the sauce on its own (without pasta) for up to 2 months. Cook fresh pasta before serving.
🍴 What to Serve with This Penne Arrabbiata Recipe
This Penne Arrabbiata is hearty enough to serve as a main course, so adding an appetizer or salad either before or after would be ideal. Here are some great options to consider:
🔄 Substitutions and Additions
- Tomatoes: Swap crushed tomatoes with whole peeled tomatoes, then break them up for a chunkier texture.
- Heat: If you want it hotter, bump the red pepper flakes up to 1 teaspoon or more.
- Mushrooms: Add sautéed mushrooms for a extra richness without adding meat.
- Greens: Stir in spinach at the end and let it wilt into the sauce for a boost of greens.
- Briny add-ins: Toss in capers or olives for a briny punch that balances the spice.
- Protein: If you want a little protein, you can add white beans or lentils to keep it vegan and still hearty.
- Pasta: Try another pasta shape if you’re out of penne. Rigatoni or fusilli both hold sauce well.
Do I Have to Use Wine?
Nope. You can swap it with vegetable broth or even a splash of pasta water if needed.
Why is My Sauce So Thick?
Pasta will soak up the sauce the longer it sits. If it's too thick, you can add a bit of reserved pasta water until it’s the consistency you want. Stir well so it blends in.
Can I Double The Recipe?
Absolutely. Just make sure to use a large enough pan so the sauce has room to simmer.
Is This Recipe Good For Meal Prep?
Yes, but keep the sauce and pasta separate until ready to reheat. It keeps the texture just right.
🍽️ More Italian Recipes
- Italian Pasta Salad
- Italian Sausage and Peppers
- Italian Cheesy Mashed Potatoes
- Italian Sausage and Peppers Hash
- Chicken Piccata Meatballs
- Eggplant Parmesan
- Baked Ziti
Penne Arrabbiata
Ingredients
- 28 ounce can crushed tomatoes
- 12 ounces penne pasta
- ¼ cup parmesan or Romano cheese, grated
- 4 cloves garlic, minced
- ¼ cup white wine, I used Pinot Grigio
- 2 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- ½-1 teaspoon red pepper flakes, I used ¾ tsp
- ½ teaspoon salt
Instructions
- Heat a large skillet to medium-low and add in the olive oil and red pepper flakes.
- Sauté for about 20 seconds, making sure not to brown the garlic or it will become bitter.
- Deglaze the pan with the wine, and allow it to reduce by half.
- Then stir in the crushed tomatoes, tomato paste and salt. Partially cover the pan and simmer on medium-low for 15 minutes.
- Bring a large pot of water to a boil. Once boiling, add in a healthy pinch of salt along with the penne. Cook according to the directions on the package, just shy of al dente. You don’t want the penne fully cooked, as it will finish cooking in the sauce.
- Once the penne reaches that point, reserve some of the starchy pasta water and set it aside. This will help loosen up the sauce, if needed. Drain the penne and add it into the sauce.
- Toss to combine, adding in a small amount of the pasta water, if needed. Continue simmering for another few minutes or until the pasta is perfectly cooked to al dente. Stir in the chopped basil, then top with the (optional) grated parmesan cheese and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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