Quick Penne Arrabiata
Authentic Fiery Pasta Dish Ready in Under 30 Minutes
Penne Arrabiata is a simple, satisfying, and boldly flavored Italian dish featuring a spicy tomato sauce. The name literally means "angry pasta," referencing the heat from the generous amount of red pepper flakes used. This quick and easy recipe is a vegetarian staple that's perfect for a weeknight when you crave maximum flavor with minimal effort.
Prep Time: 10 minutes Cook Time: 18 minutes
Total Time: 28 minutes Servings: 4
Ingredients
1 pound (approx. 450 g) penne pasta (or ziti/rigatoni)
1 tablespoon coarse salt (for pasta water)
3 tablespoons olive oil
6 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (or more, to taste)
1 (28 ounce / 794 g) can crushed tomatoes (preferably San Marzano)
1/2 teaspoon dried oregano
1/4 teaspoon sugar (to balance acidity)
Salt and black pepper to taste
1/4 cup fresh basil leaves, chopped, for garnish
Freshly grated Pecorino Romano cheese, for serving
Optional: 1/4 cup Blazing Citrus Hot Sauce
Heat It Up with Eleven Eleven Sauce. Double down on the intensity by adding a dash of Blazing Citrus Hot to your finished bowl. The Fiery citrus notes of the sauce deepen the complexity of the tomato sauce, adding a bright, Bold dimension to the classic heat. Start with a small teaspoon per serving—this sauce is potent!
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. Bring a large pot of water to a rolling boil and add 1 tablespoon of coarse salt. Add the penne and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta.
2. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced garlic and red pepper flakes. Cook for about 2–3 minutes, stirring constantly, until the garlic is fragrant and lightly golden, be careful not to burn it.
3. Pour in the crushed tomatoes, dried oregano, and sugar. Season generously with salt and pepper. Bring the sauce to a low simmer, reduce the heat, and cook for 10–15 minutes, stirring occasionally, to allow the flavors to meld and deepen.
4. Add the drained penne pasta to the simmering sauce. Toss thoroughly to coat every piece of pasta with the arrabiata sauce. If the sauce looks too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
5. Serve immediately, garnished generously with fresh chopped basil and grated Pecorino Romano cheese. For a true kick, drizzle with the optional Blazing Citrus Hot Sauce.
Tips & Variations
Add Protein: Brown 1/2 pound of Italian sausage (casing removed) with the garlic and red pepper flakes in step 2 for a heartier, meat-based arrabiata.
Extra Depth: Stir in 1 tablespoon of tomato paste before adding the crushed tomatoes in step 3 and cook for 1 minute to caramelize and boost the flavor.
Fresh Tomato Twist: In summer, replace the crushed tomatoes with 2 cups of chopped, fresh, ripe Roma tomatoes, cooking them down for a longer period until they break down.
Other Users Suggest
Replacing: Crushed Tomatoes — New: 1 (28 ounce) can tomato puree + 1 teaspoon balsamic vinegar — Why:Puree offers a smoother texture, and the vinegar adds a touch of acidity and sweetness to replicate the complexity of quality crushed tomatoes.
Replacing: Penne Pasta — New: 1 pound of gnocchi — Why: Gnocchi creates a heavier, more comforting dish where the pillowy texture perfectly soaks up the spicy tomato sauce.
Storage, Reheat & Freeze
Storage: Store leftover pasta and sauce combined in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat portions gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce. Microwaving is fine for quick reheating, but may dry out the pasta.
Freeze: Freeze leftover sauce (without the pasta) in a freezer-safe bag or container for up to 3 months. Thaw overnight and cook a fresh batch of pasta to serve.
Nutrition Facts (per serving)
Calories: 480 Protein: 15g Carbs: 80g Fat: 12g
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