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Italian

Penne all’Arrabbiata

Penne all’arrabbiata tosses al dente penne in a spicy Roman-style tomato sauce with garlic, chilli flakes, olive oil, and basil.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Penne all’Arrabbiata

30 mintotal

Prep 10 min · Cook 20 min

Serves
2
Difficulty
Easy
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed; simmer the tomato sauce until glossy before tossing with pasta and reserved pasta water.

Method

  1. Bring the measured water to a strong boil in a deep pan. Add part of the measured salt and cook the pasta until just al dente.

  2. Reserve a small ladle of pasta cooking water, then drain the pasta.

  3. Heat the measured olive oil in a pan over low to medium heat. Add the sliced garlic and cook until fragrant and lightly golden at the edges.

  4. Add the measured chilli flakes and stir briefly, keeping the garlic from browning too much.

  5. Stir in the measured tomato puree, remaining salt, and black pepper powder. Simmer until the sauce thickens slightly and looks glossy.

  6. Add the drained pasta and toss well. Use a splash of reserved pasta water only if the sauce feels too thick.

  7. Fold in the basil leaves, taste, and adjust seasoning. Serve hot while the sauce coats the pasta evenly.

How to tell it's done

The pasta should be firm to the bite, and the sauce should lightly cling to each piece without pooling.

Getting it right

Tip

Let the tomato puree simmer until it loses its raw edge before adding the pasta.

What to serve it with

Serve hot as a lunch or dinner pasta with a simple salad or toasted bread.

Common mistakes

The sauce tastes raw or does not cling to the pasta.
Cook the tomato puree until it thickens and use a splash of starchy pasta water when tossing.

Substitutions

  • Use regular olive oil if extra virgin olive oil is unavailable, but the finishing flavor will be milder.
  • Use less chilli flakes for a gentler version; Arrabbiata should still have a noticeable chilli warmth.
  • Use gluten-free pasta only if clearly labelled suitable; it changes the allergen profile and may need a different cooking time.

Storing and reheating

Refrigerate penne all’arrabbiata for up to 3 days. Reheat in a pan with a splash of water; freezing is not recommended once pasta is mixed with sauce.