Penne all’Arrabbiata (Spicy Tomato and Garlic Pasta)
Why this recipe works
- Bold, focused flavour: Chilli flakes bloom briefly in olive oil, giving the tomato sauce its signature arrabbiata heat without needing many ingredients.
- Fast weeknight method: The sauce simmers while the pasta cooks, keeping the whole dish efficient and ready in under 30 minutes.
- Classic pasta finish: Tossing the penne directly in the sauce with a little pasta water helps it coat evenly and gives the dish a glossy finish.
Get the most out of this recipe
Adjust the heat
- For gentler heat: Reduce the chilli flakes and let the tomato, garlic and Pecorino carry more of the flavour.
- For extra punch: Add more chilli flakes when blooming them in the oil, rather than stirring them in at the end.
- Keep it rounded: If the sauce tastes too sharp or fiery, a little extra pasta water and cheese can soften the edges.
Authenticity notes
- Roman roots: Arrabbiata is closely associated with Rome and is known for its spare, assertive sauce of tomato, garlic, chilli and olive oil.
- Why penne works: Penne is the classic shape because the ridges and hollow centre catch the spicy tomato sauce well.
- Pecorino Romano finish: Pecorino Romano adds the salty, sharp finish expected in many Roman pasta dishes.
Common mistakes
- Browning the garlic: Garlic should turn fragrant, not golden; browned garlic can make the sauce taste bitter.
- Letting the sauce stay watery: Simmer until the tomatoes thicken and the oil begins to show at the edges before adding the pasta.
- Adding too much pasta water: Use pasta water gradually at the end, just enough to help the sauce cling to the penne.
Make-ahead tips
- Make the sauce ahead: The arrabbiata sauce can be cooked in advance, then reheated while fresh pasta boils.
- Best when freshly tossed: For the best texture, combine the pasta and sauce just before serving rather than storing them together.
- Reheat gently: Warm leftovers in a frying pan with a splash of water, stirring until the pasta is hot and the sauce loosens.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Add the penne and cook until al dente, according to the packet timings. Before draining, scoop out about 150 ml of the pasta water, then drain.
- Meanwhile, warm the extra virgin olive oil in a large frying pan over medium heat. Thinly slice the garlic and cook for 30 to 60 seconds until fragrant but not browned. Stir in the chilli flakes and let them sizzle for 10 to 15 seconds to bloom.
- Add the canned tomatoes, crushing them with a wooden spoon as they go in, then bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate slightly at the edges. Taste and season with the remaining 1 tsp fine sea salt if needed.
- Add the drained penne to the sauce and toss over medium heat for 1 to 2 minutes. Loosen with a splash of the reserved pasta water until the sauce coats the pasta glossy and evenly. Take off the heat.
- Finely chop the fresh parsley and stir most of it through the pasta. Grate in half the Pecorino Romano cheese and toss again. Serve straight away with the remaining parsley and Pecorino on top.
Recipe notes
Tips
- Keep the garlic pale: if it starts to colour, lower the heat and add the tomatoes straight away to stop it turning bitter.
- For a silkier finish, toss the pasta and sauce off the heat with a little reserved pasta water until it looks glossy and clings to the penne.
- If serving anyone who is pregnant, elderly, or immunocompromised, use a pasteurised hard cheese where possible.
Substitutions
- Replace Penne with Rigatoni for a chunkier shape that holds more sauce.
- Replace Chili flakes with Smoked hot paprika for a gentler heat and a smoky edge.
- Replace Pecorino Romano cheese with Parmesan for a milder, nuttier finish.
Storage
- Refrigerate up to 3 days
- Cool quickly, cover and refrigerate. Reheat in a frying pan over medium-low heat with a splash of water until piping hot, stirring often to prevent sticking.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Spaghetti allo Scarpariello (Neapolitan Tomato and Cheese Pasta)
Quick tomato spaghetti finished with Parmesan and pecorino
Agnolotti del Plin (Stuffed Pasta with Brown Butter and Sage)
Stuffed pasta with pork, spinach, brown butter and sage
Spaghetti alla Nerano (Courgette Pasta with Provolone and Basil)
Spaghetti with fried courgettes, provolone, Parmesan and basil
Linguine allo Scoglio (Italian Seafood Pasta)
Seafood linguine with mussels, clams and prawns
Spaghetti alle Cozze (Spaghetti with Mussels)
Spaghetti with mussels in garlic, white wine and parsley
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Asado Negro (Venezuelan Braised Beef in Dark Sauce)
Venezuelan braised beef in a dark coffee and onion sauce
Roast Leg of Lamb with Mint Sauce and Roasted Potatoes
Roast leg of lamb with mint sauce and roasted potatoes
Bistecca alla Fiorentina (Tuscan T-Bone Steak)
Tuscan T-bone steak, seared and simply seasoned
Veal Escalope Normande with Cream and Mushrooms
Pan-fried veal escalopes with creamy cider sauce and mushrooms
Tacos de Pescado al Pastor (Fish Tacos with Adobo and Pineapple)
Fish tacos with chipotle adobo, pineapple, onion and coriander
Senfbraten (Mustard-Crusted Pork Roast with Pan Gravy)
Mustard-crusted pork roast with pan gravy
Pasta alla Carrettiera Siciliana (Garlic and Chilli Pasta)
Sicilian spaghetti with garlic, chilli and toasted breadcrumbs
Spaghetti alla Cetara (Spaghetti with Anchovy, Garlic and Chilli)
Spaghetti with anchovy, garlic, chilli and parsley
Smoked Sardine Pasta
Smoked sardine pasta with lemon, garlic and parsley
Cozze alla Tarantina (Mussels in Tomato and Garlic Sauce)
Mussels simmered in tomato and garlic sauce with chilli
Spaghetti alle Vongole Veraci (Spaghetti with Clams)
Spaghetti with clams, white wine, garlic and lemon
Spaghetti alle Cozze (Spaghetti with Mussels)
Spaghetti with mussels, garlic and white wine
You might also like
Prawn Balchão (Goan Spicy Prawn Pickle Curry)
Tangy Goan-style prawn curry with vinegar and chilli
Pollo en Achiote (Achiote-Roasted Chicken with Orange and Red Onion)
Achiote-roasted chicken thighs with orange and red onion
Sloppy Joe (Minced Beef in Tangy Tomato Sauce)
Sloppy Joe buns filled with tangy minced beef
Tacos de Canasta (Basket Tacos with Beans and Potato)
Basket tacos with beans, potato and chilli oil
Côte de Porc Normande (Pork Chop with Apples and Cream)
Pork chops with apples in a creamy cider sauce
Danish Biksemad (Pork and Potato Fry-Up with Fried Eggs)
Danish pork and potato fry-up topped with fried eggs
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
T-fal Ultimate Hard Anodized Nonstick Fry Pan 12 Inch
- Excellent price-performance
- Thermo-Spot heat indicator
- Not induction compatible
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
