Spicy Penne Arrabbiata Recipe with Garlic and Tomato Sauce

Penne Arrabiata – A fiery Italian tomato sauce made with San Marzano tomatoes, extra virgin olive oil and garlic, tossed together with penne pasta.

Rich, comforting and naturally vegetarian.

A black bowl filled with penne arrabiata, with fresh baby basil leaves sprinkled on top. There is a fork sticking out of the bowl. The bowl is in a dark surface and there is a loaf of bread with a couple of sliced pieces and a jar of chilli flakes at the top of the frame.

The most important element is the sauce. Traditional Arrabbiata is made with extra virgin olive oil, garlic, chilli and San Marzano tomatoes. It’s a bold, spicy sauce that’s surprisingly simple to make and works with any cooked pasta.

I like it with fresh tagliatelle or pappardelle for long pasta, and with penne for short shapes. Use whatever pasta you prefer.

📋 Sauce ingredients

Ingredients for Arrabbiata sauce on a wooden board.

The main ingredients for a classic Arrabbiata sauce are:

Extra virgin olive oil
San Marzano tinned tomatoes
Garlic
Chilli flakes

📺 Watch how to make the sauce

Note – the video demonstrates the sauce with long pasta; for penne, simply add the cooked pasta to the sauce in the same way.

👩‍🍳PRO TIP This is a low-and-slow sauce. Cook the onions gently, then simmer the tomatoes slowly until the sauce is thick and rich.

Overhead image of a silver pan filled with arrabbiata sauce on a light background. There is a wooden spoon and sprinkled fresh basil leaves in the sauce. There are basil leaves, garlic cloves and a jar of chilli flakes around the pan.

When the spicy Arrabbiata sauce is ready, toss in the cooked penne. Serve with freshly ground black pepper, extra chilli flakes if you like it hotter, fresh basil and grated Parmesan (or vegetarian hard cheese if preferred).

Overhead image of a black bowl filled with penne arrabiata, with fresh baby basil leaves sprinkled on top. There is a fork sticking out of the bowl. The bowl is in a dark surface and there is a loaf of bread with a couple of sliced pieces at the top of the frame.

🍽️ What to serve it with

A fresh green salad
Focaccia, French bread or homemade artisan bread
Easy garlic bread

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Penne Arrabiata

By Nicky Corbishley

A fiery Italian tomato sauce made with San Marzano tomatoes, extra virgin olive oil and garlic, tossed with penne for a rich, comforting dinner.

Prep Time:5 mins

Cook Time:1 hr 5 mins

Total Time:1 hr 10 mins

Servings: 4

Course: Dinner, pasta

Cuisine: Italian

Ingredients

Arrabbiata Sauce:

3 tbsp extra-virgin olive oil
1 small onion, peeled and finely diced
4 fat cloves of garlic, peeled and minced
1 tsp chilli flakes (add more if you like it really spicy)
4 x 400 g (14 oz) cans San Marzano tomatoes*
1 tbsp tomato puree (paste for USA)
½ tsp salt
½ tsp black pepper
a good handful (about 10 g) fresh basil leaves, roughly chopped (or 1 tsp dried)

Also:

400 g (14 oz) penne pasta
¼ tsp black pepper
2 tbsps Parmesan cheese (or vegetarian Italian-style hard cheese)
Extra fresh basil leaves to garnish

Instructions

Start the Arrabbiata sauce: heat the oil in a large saucepan over low–medium heat.
Add the chopped onion and cook gently for 10–15 minutes, stirring often, until very soft but not browned.
Add the garlic and chilli flakes and cook for a further 2 minutes.
Stir in the tinned tomatoes, tomato puree, salt and black pepper.
Bring up to a gentle simmer over medium heat, then reduce to low and simmer gently for 45–50 minutes, stirring occasionally and breaking up the tomatoes with a spoon until thickened.
About 15 minutes before the sauce is ready, cook the pasta in a large pan of boiling, salted water.
Simmer the pasta for around 11 minutes for al dente (12–13 minutes for softer pasta). Drain and return the pasta to the pan.
Stir the basil into the sauce, taste and adjust seasoning if needed.
Pour the sauce over the drained pasta and toss to coat thoroughly.
Serve with a sprinkle of black pepper, grated Parmesan and fresh basil leaves.

Video

Notes

*Note 1 – San Marzano Tomatoes

San Marzano tomatoes are ideal for Arrabbiata: thicker flesh, fewer seeds, less watery and sweeter than standard tinned tomatoes. Look for labels marked San Marzano DOP/PDO.

If you can’t find them, use a good quality tinned whole plum tomato and add 1/4 tsp sugar per 400 g tin if needed.

Can I make it ahead?

You can make the sauce ahead: cool, cover and refrigerate for up to 3 days. Reheat in a pan over medium heat until piping hot (6–8 minutes), then add cooked pasta.

Can I freeze it?

Freeze the sauce (not the whole assembled dish). Cool, transfer to a freezer-proof container, seal and freeze. Defrost overnight in the fridge and reheat as above.

Scaling: Double or halve the recipe using the same ratios. If doubling, simmer the sauce about 10 minutes longer; if halving, simmer 10 minutes less.

Nutritional information is per serving, based on 4 servings.

Nutrition

Nutrition information is approximate and should be used as a guide.

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