My spicy Arrabbiata Sauce couldn’t be easier to make and is a delicious way to kick up your weeknight dinners.
Made with simple pantry ingredients you can have my Arrabiatta Sauce with Penne or pasta of your choice in less than 30 minutes. When it comes to traditional sauces this simple pasta sauce will definitely add some pizazz to your pasta nights!
Creating delicious meals in your kitchen can be time-consuming and tedious, but with my Arrabbiata Sauce you can have dinner on the table without all the muss and fuss, faster than ordering takeout!
The best thing about this quick spicy sauce is the simple ingredients used to create this flavorful pasta sauce. I will admit that Arrabbiata Sauce along with Classical Marinara Sauce are two of my favorite pasta sauces.
My Classic Arrabiata Sauce (Sugo all’ arrabbiata in Italian), is made with sweet San Marzano tomatoes, fresh garlic, fresh herbs, and flakes from red peppers. The literal translation from Italian is “Angry Sauce” and that name comes from the heat in the sauce from the red pepper flakes.
I like heat but in moderation. So my sauce is moderately disturbed rather than angry…lol.
Ingredients to make Arrabbiata Sauce with Penne
Let’s start by gathering the ingredients we need to make my Arrabiata Sauce with Penne. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Make sure to get San Marzano Tomatoes if at all possible, and as a note, San Marzano Tomatoes will never come crushed, only as whole tomatoes in juice. If they’re crushed they’re not San Marzano!
The other ingredients needed are good quality red chili flakes (that are fresh, not something that’s been in your spice drawer for a year or longer), extra virgin olive oil, fresh chopped garlic, tomato paste, fresh basil and fresh Italian parsley. You also want to make sure you have grated Romano cheese or Parmesan cheese to serve with the dish.
How to make Arrabbiata Sauce
Heat extra virgin olive oil in a large skillet (or large sauce pan) over medium heat. Add the fresh chopped garlic and red pepper flakes to the hot oil. Let them cook for about 30 seconds. This will toast the red pepper flakes creating more depth of flavor in the sauce.
Add the whole tomatoes and tomato paste to the pan. Use the back of a wooden spoon to crush the whole tomatoes (you can also crush them by hand before adding them to the pan). For a chunkier sauce leave some of the tomato pieces larger.
Bring the sauce to a simmer over low heat then cook for an additional 5-10 minutes. Remove the Arrabbiata sauce from the heat and add the fresh chopped basil. Mix Well.
When the pasta is cooked al dente, drain the water reserving ¼ cup of the cooking water to add to the spicy sauce.
Add the water and the pasta to the sauce, mixing into the sauce, coating all the pasta. Taste and reseason as needed.
Serve the pasta with lots of grated Romano or parmesan cheese and a sprinkle of fresh chopped parsley. Even if you’re not a spicy food lover, my arrabbiata recipe is sure to please.
Recipe FAQ’s
The word arrabbiata means “Angry” in Italian. Because of the crushed red pepper, the cappillaries in your face expand and your face gets red, which could be interrupted as being angry, or red in the face. But don’t worry this sauce isn’t that spicy and won’t have you looking to angry!
Both are Classical Tomato Sauce and both use basically the same ingredients, starting with fresh tomatoes or canned San Marzano tomatoes. They are both quick cooked sauces that keep their bright red color. The difference comes in the seasoning. Arrabbiata sauce includes red pepper flakes and Marinara sauce may have a touch of red pepper flakes but has dried oregano as the main seasoning. Both sauces should be cooked no longer than 30 minutes.
More Pasta Recipes You’ll Love!
Arrabbiata Sauce with Penne
Servings: 6
Calories: 367kcal
Ingredients
- 1 pound penne rigate
- 2 Tbsp olive oil
- 1 Tbsp garlic finely chopped
- ¼ tsp crushed red pepper flakes more if you like it spicier
- 28 oz whole peeled tomatoes crushed by hand – San Marzano if possible
- 2 Tbsp tomato paste
- 1 Tbsp fresh basil leaves chopped
- ¼ cup Grated Romano Cheese more for serving
- 1 tsp Italian parsley finely chopped, for garnish
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Instructions
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Cook pasta in a large pot of boiling water, according to package instructions, until tender.
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Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring for 30 seconds.
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Add tomatoes, crushing them roughly with the back of a wooden spoon, and tomato paste.
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Bring the sauce to a simmer over low heat then cook for an additional 5-10 minutes. Remove from the Arrabbiatta sauce from the heat and add fresh chopped basil. Mix Well.
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When pasta is cooked, drain the water and add it to the sauce. Toss well. Taste and add more red pepper flakes or salt and pepper, if needed.
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Serve the pasta with lots of grated Romano or parmesan cheese and a sprinkle of fresh chopped parsley.
Nutrition
Calories: 367kcal | Carbohydrates: 63g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 288mg | Potassium: 483mg | Fiber: 4g | Sugar: 6g | Vitamin A: 297IU | Vitamin C: 14mg | Calcium: 106mg | Iron: 3mg
