Penne Arrabbiata

Penne pasta, crushed tomatoes, garlic, olive oil, and red pepper flakes come together in this bold, fiery, weeknight-ready Penne Arrabbiata recipe.

this Recipe

Okay, so here’s the real story: I didn’t plan to fall in love with Penne Arrabbiata. Honestly, I wasn’t even planning on cooking that night. It had been a day. You know the kind—where your inbox is full of weirdly aggressive emails, your laundry stares at you like it’s personally offended, and you somehow forget how your car key works for a full 15 seconds in the parking lot.

I came home—tired, grumpy, and craving something hot. And not emotionally hot. I mean, like, chili-flake kind of hot. I opened my pantry, and there it was: a sad half-box of penne, a dusty can of tomatoes, and at least four heads of garlic because apparently, I hoard garlic like some people collect vinyl.

No basil. No meat. No fancy ingredients. Just frustration, carbs, and a dream.

So I did what any stubborn, tired person would do. I made Penne Arrabbiata, and for fifteen quiet minutes, I stirred sauce in olive oil and chili flakes and let all the day’s chaos bubble into something edible. Something… comforting. A little spicy, a little salty, and weirdly healing. It didn’t fix everything. But it tasted like it could.

Why You’ll Love This Penne Arrabbiata Recipe?

There’s something kind of beautiful about a recipe that asks almost nothing of you—but gives you everything. No chopping onions, no overnight marinating, no “resting the dough.” Just olive oil, garlic, tomatoes, pasta, and heat. Literal heat, emotional heat, all the heat.

It’s the kind of dish you make when you’ve had a long day, but you still want something real. Not a frozen pizza. Not toast. Real food. With sauce that bites back a little. And yeah, maybe I make it more when I’m in a mood. But sometimes food is therapy. Is that dramatic? Sure. But so is this pasta.

Also: it’s cheap. It’s fast. It feeds a crowd or just you (with leftovers). You can dress it up with cheese and herbs or eat it plain and straight from the pan while watching trashy reality TV. Been there.

Ingredient Notes:

Let’s go through it. No fancy talk. Just real-life notes from someone who’s made this more times than she’s done laundry this week.

• Penne Pasta (16 oz): Look, penne’s ideal. It’s got those little ridges that cling to sauce like your ex clings to your Netflix password. You can sub in another shape, but penne’s the real deal here.

• Olive Oil (4 tbsp): This is your flavor foundation. Don’t skimp. And if your bottle’s been open for, like, three years… maybe it’s time to replace it. Just saying.

• Garlic (4 cloves, sliced): Thin slices. Not minced. Let them sizzle and get all golden and fragrant. Don’t walk away. I’ve burned garlic too many times to pretend it can’t happen to you.

• Red Pepper Flakes (1–2 tsp): This is where the drama comes in. One teaspoon is a tingle. Two is a punch. You choose your level of anger.

• San Marzano Crushed Tomatoes (28 oz can): Yes, they’re bougie. Yes, they’re worth it. If you can’t find them, use what you have—but maybe taste the sauce before you fully commit.

• Salt + Black Pepper: Non-negotiable. Taste and adjust. Don’t guess.

• Sugar (1½ tsp, optional): Controversial, I know. Some people swear by it, some say it ruins the sauce. I say—taste the tomatoes first. Some need help. Some don’t. You decide.

• Parmesan or Pecorino (optional): I mean, technically optional. Emotionally? Not really.

• Fresh Parsley (optional): This one’s for people who like to feel like they’re on a cooking show. If that’s not your vibe, skip it.

How To Make Penne Arrabbiata?

Step 1: Boil the Pasta
Bring a big pot of water to a boil, toss in a tablespoon of salt, and cook your penne until it’s al dente. Not mushy. We’re not making cafeteria pasta. Scoop out a cup of the pasta water before draining—trust me, you’ll want it later.

Step 2: Sauté Like You Mean It
Heat the olive oil in a big skillet. Add your sliced garlic and stir until it just starts to go golden. Not brown. Never brown. That’s bitter town. Add your red pepper flakes and toast them for, like, 30 seconds. The oil should smell spicy in the best way.

Step 3: Sauce It Up
Pour in your crushed tomatoes. Be ready for the splash if you’re wearing white. Stir, lower the heat, and let it simmer for about 15 minutes. This is where the flavors cozy up and the sauce thickens. Taste it. Salt, pepper, and maybe a sprinkle of sugar if it’s too sharp. Do what feels right.

Step 4: Pasta + Sauce = Love
Add the drained pasta to the skillet and toss like you’re a pro. Splash in a little pasta water to loosen it up if needed. You’re looking for silky—not soupy or dry. It’s a dance, not a science.

Step 5: Plate, Top, Devour
Serve it up. Add cheese and parsley if you want to impress someone. Or not. Sometimes I just eat it from the pan with a fork and call it self-care.

Storage Options:

This pasta stores like a champ. Keep it in an airtight container in the fridge for up to four days. Reheat it on the stove or microwave it with a splash of water so it doesn’t dry out. Also? It tastes even better the next day. Not sure why. Maybe the pasta absorbs your emotions overnight.

Variations and Substitutions:

I’ve messed around with this recipe a lot. Some experiments were genius. Others… well, let’s just say I learned things.

• No Penne? Use rigatoni, fusilli, even spaghetti in a pinch. No pasta police here.

• Want protein? Add grilled chicken, shrimp, or chickpeas. Or sausage if you’re feeling extra.

• Toss in greens: Spinach wilts in beautifully. Kale if you’re feeling virtuous. Arugula adds a peppery kick.

• No cheese? It’s still great without it. Vegan friends, you’re not missing out.

• Craving smoky? Add a pinch of smoked paprika or chipotle flakes. Not traditional, but delicious.

What to Serve with Penne Arrabbiata?

• Garlic bread: Obviously. Preferably burnt just a tiny bit on the edges.

• Crisp salad: Arugula, lemon vinaigrette, and shaved Parmesan. Simple and sharp.

• Roasted veggies: Broccoli or zucchini. Whatever’s in your fridge.

• Wine: Something red and bold. Or, honestly, whatever’s open.

• TV reruns or loud music: The perfect sides for solo pasta night.

Frequently Asked Questions:

Can I make this ahead?
Yes. Make the sauce, store it in the fridge, and just boil fresh pasta when you’re ready. It’s even better the next day, swear.

Is it really that spicy?
Depends on you. It’s “warm your cheeks” spicy, not “call the fire department” spicy. Unless you dump in a ton of chili. Then, yeah.

Can I skip the garlic?
No. Okay, I mean technically yes—but don’t. Garlic is non-negotiable in my house.

I don’t know what kind of day you’re having, but I hope this Penne Arrabbiata brings you a little joy. It’s spicy, cozy, unfussy—and just fiery enough to match your mood. Whether you’re cooking for one, for friends, or just to feel something again (been there), this dish shows up for you.

Make it. Share it. Or keep it all to yourself—I won’t judge. If you do try it, I’d love to hear how it went. Did you crank the heat? Add cheese? Eat it with a spoon while dancing in your socks?

Let’s talk pasta feelings. Leave a comment or just shout it into the void—I’ll probably hear you.

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Penne Arrabbiata

Prep Time 15 minutes mins

Cook Time 17 minutes mins

Penne Arrabbiata is a comforting, spicy pasta dish made with simple pantry ingredients like garlic, tomatoes, and red pepper flakes. A bold, quick meal that satisfies fiery cravings and feels like a warm embrace after a long day.

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6 Servings

Ingredients

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• 1 tablespoon salt for boiling the pasta
• 16 ounces penne pasta
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic thinly sliced
• 1 to 2 teaspoons crushed red pepper flakes adjust to taste
• 1 can 28 ounces crushed San Marzano tomatoes
• 1 ½ teaspoons fine sea salt for seasoning the sauce
• Freshly ground black pepper to taste
• 1 ½ teaspoons granulated sugar optional; to balance acidity
• Freshly grated Parmesan or Pecorino Romano cheese optional; for garnish
• 2 tablespoons chopped fresh parsley optional; for garnish

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Instructions

 

Cook the Pasta:

1. Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water, then cook the penne pasta according to the package instructions until al dente. Reserve approximately 1 cup of the pasta cooking water, then drain the pasta and set it aside.

Prepare the Sauce Base:

1. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté gently for 1 to 2 minutes until it becomes fragrant and lightly golden. Take care not to allow the garlic to brown.

Incorporate the Red Pepper Flakes:

1. Stir in the crushed red pepper flakes and allow them to toast in the oil for about 30 seconds to enhance their flavor.

Add the Tomatoes:

1. Pour in the crushed San Marzano tomatoes. Stir to combine thoroughly with the garlic and pepper flakes. Allow the sauce to simmer gently over medium-low heat for approximately 15 minutes, until it slightly thickens and the flavors meld together.

Season the Sauce:

1. Add 1 ½ teaspoons of salt and freshly ground black pepper to taste. If the tomatoes are particularly acidic, stir in 1 ½ teaspoons of sugar to balance the flavor.

Combine Pasta and Sauce:

1. Add the drained pasta to the skillet with the sauce. Toss thoroughly until all the pasta is evenly coated. If needed, gradually add some of the reserved pasta water, a few tablespoons at a time, to achieve the desired sauce consistency.

Serve and Garnish:

1. Divide the pasta into serving bowls. If desired, garnish each portion with freshly grated Parmesan or Pecorino Romano cheese and a sprinkling of chopped fresh parsley. Serve immediately while hot.

Notes

To prepare this dish gluten-free, simply substitute the regular penne pasta with your preferred gluten-free penne variety. Ensure the pasta is cooked until al dente, as gluten-free pasta can become overly soft if overcooked. All other ingredients in this recipe are naturally gluten-free, but it’s always wise to check the labels of packaged goods like crushed tomatoes and cheese for potential cross-contamination or additives.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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