The Fiery Authentic Penne Arrabiata with a Bold Tomato Glaze
A Spicy Penne Arrabiata Recipe with a Rich, Spicy & Tangy Glow
What makes this the best penne arrabiata? The secret to a restaurant-quality "angry" pasta is the blooming of the red chili flakes and the infusion of toasted garlic combined with Blazing Citrus Hot. Unlike standard red sauces, our method toasts sliced garlic and chilies in olive oil to release fat-soluble heat before slow-simmering San Marzano tomatoes. By finishing the sauce with our vinegar-free Blazing Citrus Hot, you add a Rich, Spicy and Tangy intensity (8/10 Heat) that amplifies the tomatoes with a searing, citrus-charged finish.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich, Spicy & Tangy
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 380
Protein: 12g
Carbs: 62g
Fat: 9g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 lb (450 g) Penne rigate pasta
2 tbsp (30 ml) Extra virgin olive oil
4 cloves (20 g) Garlic, thinly sliced
1 tsp (5 ml) Red pepper flakes
1 can (800 g) San Marzano crushed tomatoes
1 tsp (5 ml) Dried oregano
1/2 tsp (2.5 ml) Sea salt
1/4 cup (60 ml) Fresh parsley, chopped
1/2 cup (50 g) Pecorino Romano cheese, grated
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Hot
Ingredient Spotlight: Penne Rigate
The word "rigate" means ridged, and it is vital for this recipe. Unlike smooth penne, the ridges provide surface area for the spicy tomato sauce to cling to, ensuring you get a punch of flavor in every mouthful. The hollow center also traps the sauce, making rigate the superior choice for thin but chunky sauces like Arrabiata.
Heat It Up with Eleven Eleven Sauce. For those who truly enjoy a fiery experience, adding our Blazing Citrus Hot Sauce takes the "anger" of this dish to a new level. This handcrafted small batch hot sauce introduces a bright, citrus-infused heat that elevates the canned tomatoes. Using this vinegar free hot sauce for cooking ensures the acidity comes from fresh fruit and tomatoes rather than harsh preservatives, resulting in a cleaner, bolder finish.
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.
Directions:
Bring a large pot of heavily salted water to a boil and cook the penne until it is just shy of al dente. Pro-Tip: The pasta should have a definite "bite" in the center, as it will continue to soften once it hits the hot tomato sauce.
In a large skillet or wide saucepan, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking for 1–2 minutes until the garlic is golden brown. Pro-Tip: Toasting the chili flakes in the oil first—a technique known as blooming—releases their fat-soluble capsaicin, distributing the heat more evenly throughout the entire sauce.
Carefully pour in the crushed tomatoes and add the dried oregano and salt. Stir well to combine the infused oil with the tomatoes.
Reduce the heat to low and let the sauce simmer for 10–12 minutes. The sauce should thicken slightly and turn a deep, vibrant red.
Whisk in the Eleven Eleven Sauce’s Blazing Citrus Hot if you are looking for that extra bold, fiery kick.
Transfer the cooked penne directly into the skillet using a slotted spoon. Toss the pasta vigorously with the sauce for 2 minutes, adding a splash of pasta water if the mixture looks too dry.
Remove from heat and stir in the fresh parsley and grated Pecorino Romano. Serve immediately in warmed bowls.
Tips & Variations:
Sliced vs. Minced Garlic: In a traditional Roman Arrabiata, the garlic is often thinly sliced rather than minced. This allows the garlic to sweeten as it toasts in the oil without burning as quickly as minced garlic would. The larger slices provide a mellow, buttery garlic flavor that contrasts beautifully with the sharp heat of the chilies.
The Pasta Water Secret: Never toss your pasta water until the dish is plated. The starch-heavy water acts as a natural thickener and emulsifier. If your sauce is sliding off the noodles, a few tablespoons of this water will help the sauce bind to the pasta, creating a professional, glossy finish that stays together.
Regional Swap (Mexican-style): Give this dish a "Chipotle-Arrabiata" twist by swapping the red pepper flakes for one finely chopped chipotle pepper in adobo sauce. Garnish with fresh coriander (cilantro) and a crumble of queso fresco instead of Pecorino. This version adds a smoky depth that pairs perfectly with the spicy citrus notes of the hot sauce.
Adding Depth with Anchovies: For an umami-rich variation, melt two anchovy fillets into the oil along with the garlic. The anchovies will completely dissolve, leaving behind a savory, salty depth that enhances the tomatoes without tasting "fishy." This is a common secret used in many Italian kitchens to add complexity to simple red sauces.
Other Users Suggest:
Replacing: Crushed tomatoes with fresh cherry tomatoes.
New Measurement: 2 lbs (900 g) Halved cherry tomatoes.
Why: Sautéing fresh tomatoes until they burst creates a lighter, sweeter, and more "summer-style" sauce that feels fresh and vibrant.
Replacing: Penne with gluten-free lentil pasta.
New Measurement: 1 lb (450 g) Red lentil penne.
Why: This increases the protein content of the meal significantly while making it accessible for those with gluten sensitivities.
Storage, Reheat & Freeze:
Storage: Store leftovers in a sealed container in the refrigerator for up to 4 days; the flavors often improve overnight.
Reheat: Add a splash of water and reheat in a skillet over medium heat to maintain the texture of the sauce.
Freeze: The sauce freezes beautifully for up to 3 months, but it is best to freeze the sauce alone and boil fresh pasta when ready to eat.
People Also Ask
Why is it called "Arrabiata" sauce? In Italian, "Arrabiata" literally means "angry." The name refers to the spicy heat of the chili peppers, which is said to make the person eating it turn red in the face, as if they were angry. It is a signature dish of Roman cuisine, designed for those who appreciate a bold, invigorating palate and a straightforward, garlic-heavy tomato base.
Should I use sliced or minced garlic for Arrabiata? Traditional Roman recipes often call for thinly sliced garlic rather than minced. Slicing the garlic allows it to sweeten and turn golden brown in the olive oil without burning as quickly as tiny minced pieces. This creates a mellow, buttery garlic flavor that provides a necessary contrast to the sharp, fiery heat of the red pepper flakes.
Can I use hot sauce in a traditional Italian red sauce? Yes, but most commercial hot sauces are heavy on vinegar, which can make a tomato sauce taste metallic or overly sour. Blazing Citrus Hot is 100% vinegar-free, using fresh grapefruit and lemon juice instead. This adds a "Rich, Spicy & Tangy" layer of complexity that brightens the canned tomatoes without the harsh chemical bite of preservatives.
Explore More Recipes from Eleven Eleven Sauce:
