Spicy pasta arrabbiata is a very popular, super easy recipe that will become a weeknight dinner staple! It is often eaten as a late night snack or a quick lunch because it is so quick to make. Pasta arrabiata is a speciality prepared with few simple ingredients, but it packs a strong flavour. Al dente pasta is coated in a spicy homemade tomato sauce that’s simply divine. Add to that a salad and some garlic bread to come alongside, and you have a delicious and healthy meal!
The name “arrabiata” literally means “angry” in Italian, because of the fiery red chilli flavour in the sauce. It is a spicy tomato sauce that’s made with plenty of olive oil, garlic, chopped tomatoes, and red pepper flakes to provide the heat.
We all know I love spicy food, and I really enjoy this recipe. Even if you don’t love spicy food, I urge you to give this pasta a try. It’s easy to adjust the spice based on your own requirements, so don’t let the chillies scare you! I’d recommend halving the amount of red pepper flakes and only use 1 fresh chilli. It’ll still have some kick.
How to make Spicy Pasta Arrabiata:
Start by boiling a pot of salted water, and cook the pasta according to packet instructions until al dente. Heat the oil in a medium-sized pot with the garlic, chilli flakes or chopped dried chillies and salt. Sauté it for about a minute (careful not to brown the garlic) and then stir in the in the tomatoes, oregano and fresh chillies. Simmer for 15 minutes and then toss with cooked penne. (Full ingredients & instructions are in the recipe card below).
This recipe is very straightforward, you just need to simmer the sauce for a bit and that’s it.
What kind of tomatoes to use in Spicy Penne Arrabiata?
I used finely chopped tomatoes (2 x 400 gram cans) to make the simple Arrabiata sauce. If you can’t find finely chopped tomatoes, use peeled (2 x 400 gram cans) of whole tomatoes, just make sure to drain them, transfer to a bowl and crush them with a fork to break them up. To reduce the sauce, you may need to cook it longer if you find the tomatoes are watery. The texture of my sauce is like a marinara – not too thick or thin.
Using Fresh or Dried Chillies ?
I’ve had pasta arrabbiata with both fresh chilli and dried red pepper flakes in Italy and both are equally delicious. I pretty much use both the chillies in my recipe but you can use what you have on hand so if you don’t have fresh red chilli use dried red pepper flakes and vice versa.
Do bear in mind that the heat of the fresh chilli will vary so you may only need half a fresh chilli or a whole one depending on how hot it is and what your tolerance is.
Helpful Tips and Tricks to make Penne Arrabiata
- Traditionally arrabbiata sauce is tossed with penne pasta but it’s such a versatile sauce and will go with pretty much any pasta shape you like. Always boil the pasta al dente.
- You can use fresh or dried chilli for this recipe and add as little or as much as you like just remember you can always add more but can’t take it away so always taste as you go.
- To see how hot your red chilli is, cut a small piece and dab it lightly on your tongue. If it comes in a packet then there should also be written advice on how hot the chillies are.
- The same goes for red pepper flakes, different brands vary in heat so add a little, taste, and add more to your liking.
- Use the highest quality tomatoes you can find for the best results. I’ve used Mutti Brand finely chopped tomatoes.
- Although you can switch between fresh and dried chilli don’t use garlic powder instead of fresh garlic as you won’t get the same delicious flavour.
- This sauce will keep well in the fridge for up to 5 days or can be frozen in suitable containers. Thaw completely as needed, reheat and toss with pasta.
If you like this pasta recipe you will also love our Creamy Pasta with Spinach and Sun-dried Tomatoes and Malfatti with Sage Butter sauce.
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