Quick & Spicy Penne Arrabbiata

Quick & Spicy Penne Arrabbiata

Hey there, friend! If you’re craving something bold, comforting, and ready in under 30 minutes, you’ve come to the right place.

This Penne Arrabbiata is my go-to when I need a little kick of flavor to brighten up a busy weeknight.

With its fiery tomato sauce, garlicky goodness, and al dente penne, it’s a dish that feels like a warm hug with a spicy twist.

Plus, it’s so easy to make, you’ll wonder why you ever ordered takeout. Let’s get cooking—your taste buds will thank you!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Cook the Penne
Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the penne pasta and cook according to the package instructions until it’s al dente—tender but still with a slight bite. This usually takes about 10-12 minutes. Once cooked, drain the pasta in a colander, but don’t rinse it! The starch on the pasta helps the sauce cling better. Set the drained penne aside while you work on the sauce.

Step 2: Sauté the Aromatics
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the minced garlic and red chili flakes. Stir frequently to prevent the garlic from burning, and cook until the garlic turns golden and fragrant—about 1-2 minutes. The chili flakes will infuse the oil with a subtle heat, creating the base of your arrabbiata sauce.

Step 3: Simmer the Sauce
Pour in a 28-ounce can of crushed tomatoes and season with salt and pepper to taste. Stir everything together, then let the sauce simmer over medium-low heat for 10-15 minutes. This allows the flavors to meld and the sauce to thicken slightly. If the sauce seems too thick, you can add a splash of the reserved pasta water to loosen it up. Stir occasionally to prevent sticking.

Step 4: Combine and Serve
Add the cooked penne to the skillet with the sauce. Using a wooden spoon or tongs, toss the pasta until every piece is evenly coated in the spicy tomato sauce. If the sauce feels too thick, add a splash of pasta water and toss again. Once everything is well combined, remove the skillet from the heat. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese (if using). Serve immediately while it’s hot and fragrant!

Pro Tips

• Adjust the Heat: Love it spicy? Add extra chili flakes. Prefer it mild? Reduce the amount or omit them entirely.
• Fresh Herbs: Swap parsley for fresh basil for a sweeter, more aromatic finish.
• Pasta Water Magic: Save a cup of pasta water before draining. It’s perfect for thinning the sauce if needed.

Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheating: Add a splash of water or olive oil when reheating to revive the sauce.
• Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.