When I get a late-night carb craving or just need a simple yet satisfying dinner on my stove as quickly as possible, I put a pot of water on to boil and make Arrabbiata Sauce with Penne, or Penne all’Arrabbiata as my family calls it. With just garlic, olive oil, red pepper flakes, and canned tomatoes, it’s one of the easiest pasta sauces to make, on par with other simple Italian classics like Pomodoro and Marinara. And it always delivers on flavor and comfort without the extra sugar added from store-bought sauces. The name “Penne all’Arrabbiata” roughly translates to “penne in the angry style,” in reference to the dish’s spiciness. But the sentiment most associated with this Roman stalwart is definitely not anger, it’s bliss! Generations of Italian teenagers–and adults!–have cooked up batches of this spicy pasta as a midnight snack to enjoy with friends and to satisfy those late-night cravings. It was a dish I made often for my friends in college. I still make it decades later, though nowadays I tend to serve it for dinner rather than as a midnight snack!
What is Arrabbiata Sauce?
At its most basic, this beloved sauce is nothing more than a simple tomato sauce amped up with extra garlic and a generous pinch of hot pepper. Like Carbonara and Cacio e Pepe, Penne all’Arrabbiata has long been a fixture of the Roman trattoria, casual establishments where the food was traditionally humble. Their main purpose was to provide filling, affordable meals, and that is just what a dish of pasta tossed with Arrabbiata sauce did. Why the reference to “angry” sauce? One of the primary characteristics of Arrabbiata Sauce, or Sugo di Pomodoro all’Arrabbiata, is hot pepper. Enough so that the diner would turn red in the face after polishing off a plateful. Hence the name, which might call to mind other creative ways Italians describe spicy red sauces, like Spaghetti All’Assassina “Assassin’s Pasta” or Uova Al Purgatorio “Eggs In (the flames of) Purgatory.” Although it is Roman in origin, Arrabbiata sauce has long been a favorite across Italy, especially for casual, late-night get-togethers because it’s both simple to make and satisfying to eat—spicy and garlicky. And it’s easy to adapt. I’ve seen variations that add pancetta, or mushrooms, or olives, or pecorino or parmesan cheese. The main thing to keep in mind is that Arrabbiata sauce should be quick and easy to make and should satisfy your cravings from the first bite.
Penne Arrabbiata Ingredients
As with most simple Italian dishes, quality is key here. Keep your pantry stocked with good Italian ingredients, and you’ll always have what you need to make this. Just bring your appetite.
Extra-virgin olive oil: A high-quality olive oil gets the sauce going. I use our buttery-smooth Italian Nocellara, which you can find at our shop. Garlic: Normally I go light on garlic, as it can easily overpower a dish. But here, we are actually looking for that punched up flavor. Use anywhere from two to four cloves. Red pepper flakes: No, you don’t have to use enough hot pepper to turn your face red from eating a dish of Arrabbiata, but at least use enough to give the sauce its characteristic spice. Tomatoes: I like to start with whole canned tomatoes—the kind in their own juice, not in a pasty sauce. I crush them by hand to make large, uneven pieces. Flat-leaf parsley: A shower of chopped parsley, stirred into the sauce towards the end of cooking, gives it a fresh burst of flavor. Penne pasta: This quill-shaped pasta is the traditional pairing for zesty Arrabbiata sauce. The shape traps sauce well, and you can spear several on your fork for a generous mouthful. If you like longer pasta, spaghetti, and bucatini are two other classic shapes for Arrabbiata. Pecorino or Parmigiano cheese: Not all versions of this homey dish call for cheese, but I can’t resist sprinkling on some freshly grated Pecorino or Parmesan for a finishing touch.
How to Make Penne Arrabbiata
I love a pasta sauce that can be made in the time it takes to bring a pot of water to a boil, and this is one of those pastas! Here’s how to do it.
Make the Arrabbiata Sauce
Put a pot of water on to boil. Fill the pot 2/3 full of water and set it over medium-high heat while you make the sauce. Start the sauce. Pour a generous 1/4 cup extra-virgin olive oil into a wide sauté pan and add two to four cloves of lightly crushed garlic. Heat the oil and garlic gently over medium-low heat, pressing down on the cloves to release their flavor, but don’t let them brown. Sprinkle in a generous pinch—about 1/2 teaspoon—red pepper flakes and stir to coat with oil. Add 28-ounces of canned tomatoes and reduce. I like to hand-crush the tomatoes into a bowl and then pour the pieces, as well as the juice from the can, into the sauté pan. Be careful, as the tomato juice spatters. Stir well to combine and raise the heat to medium-high to bring to a boil. Once the sauce starts to bubble, lower the heat, season with a pinch of salt, and cook for 20 to 25 minutes, until nicely thickened. Stir in 1/4 cup finely chopped parsley, turn off the heat, and cover to keep warm.
Boil the Pasta and Combine
Cook the pasta. When the pasta water boils, season with a generous pinch of salt and stir in the penne. Cook until the pasta is very al dente—about a minute less than the recommended cooking time on the pasta package. Combine the pasta and Arrabbiata sauce. When the pasta is nearly ready, begin reheating the sauce over low heat. Using a pasta fork, tongs, or a skimmer, transfer the pasta directly from the cooking water into the sauce, allowing some of the starchy pasta water to drip into the sauce. Raise the heat to medium and gently toss the pasta with the sauce for a couple of minutes, until it is al dente and nicely coated. Add a splash of cooking water if necessary to loosen the sauce. Serve. Divide the pasta among individual bowls. Spoon any leftover sauce from the pan on top of each serving. Garnish with freshly grated Pecorino or Parmigiano cheese and serve.
Ways to Mix it Up
The point of Arrabbiata is to get a tasty dish of pasta on the table quickly. So I usually stick with my traditional Penne all’Arrabbiata recipe, but sometimes, I do like to switch things up. Besides, this is such an accommodating recipe it’s tempting to add a twist. Try one of these:
Add burrata: To make your Arrabbiata more luxurious, shred a ball of milky burrata cheese and dollop a little on top of each serving. Swap in basil: Substitute sweet basil for the parsley in the Arrabbiata sauce. Add crispy pancetta: Reduce the amount of olive oil to 2 tablespoons. After softening the garlic in the pan, toss in about 1/2 cup diced pancetta and cook until somewhat browned; then add the hot pepper flakes and proceed with the recipe. Add briny olives and capers: Once the garlic is softened in the pan, add a generous handful of pitted purple or black (cured) olives, along with a tablespoon of chopped capers. Add the hot pepper flakes and proceed with the recipe. Add mushrooms: Soften 1 ounce dried porcini mushrooms in hot water. Drain and chop them coarsely. Add them to the pan along with the hot pepper flakes. Continue with the recipe.
What to Serve with Arrabbiata Sauce
If you’re talking midnight snack, a bowl of Arrabbiata with penne on its own is all you need—and probably all you should have at that hour! But this spicy pasta also makes a great weeknight dinner, in which case you’ll want a side to go with it. My favorite go-to salad is this simple Lemon Parmesan Salad. Or, try this cooling Cucumber Tomato Salad to counteract the heat from the pasta. For a light dessert, whip up a batch of our Lemon Sorbetto ahead of time and stash it in the freezer until serving time. Browse all Mediterranean recipes.
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Visit Our Shop. Hand-picked and cold extracted Extra Virgin Olive Oil from 100% Nocellara del Belice Sicilian olives.
