Penne Arrabbiata Spicy Italian Tomato Pasta

Penne Arrabbiata is a classic Italian tomato sauce pasta recipe & the easiest to cook; dried chilli and tomatoes rule the roost here.

This recipe is an incredibly simple dish that uses store cupboard essentials, and it will go from your pantry to your table in under 20 minutes.

Homemade Spicy Arrabiatta Sauce

Penne all arrabbiata or arrabiata, as it is occasionally spelt, is one of the classic Italian tomato-based pasta sauces.

It joins other classic tomatoes in pasta sauce dishes like spaghetti alla puttanesca, spaghetti all'assassina, tomato and mascarpone pasta, Spaghetti Napolitana (pasta pomodoro) and a bacon and tomato pasta based on Bucatini Amatriciana.

I've even got gnocchi with tomato and red wine sauce.

Arrabbiata is the simplest of them all, though! At its heart, there are just great tomatoes, great olive oil and dried chilli.

I am as guilty as many cooks for over-egging the pudding occasionally. But this dish is really stripped back and so much better for it.

No garlic and no onions for me in this dish for me. Considering how much of these I use on a weekly basis, this is definitely a "thing"!

If you want slightly unusual but equally delicious tomato pasta recipes, then check out my tomato tuna pasta, nduja pasta and my tortellini soup!

Frequently Asked Questions

What sort of chillies should I use?

Traditionally, this dish would have been made with pepperoncini, the name for a shot of spicy Italian chilli peppers.

I am a huge advocate of playing with chilli! To begin with, we all have different tolerance levels to capsaicin, and secondly, it offers the opportunity to play with flavour, which, let's face it, is why we cook!

I usually use dried cayenne pepper flakes. However, I've used everything from arbol chilli flakes to smoky chipotle flakes.

Can I use other types of pasta?

Of course, this is your dinner, use whatever you fancy! I find that penne offers lots of places for that sauce to hide; rigatoni works for the same reasons.

Can I use garlic and onion?

Again, the same answer as above. This is your dinner, make it yours, but at least give it a try without them once and decide whether you add them next time.

If you want onions, then consider shallots and dice them as finely as you can. If you are adding garlic, thin slices are best, and they will impart a lovely flavour to the oil without becoming overpowering.

Can I serve this cold?

Yes, this is a superb lunch box dish. It will save in the fridge for 3-4 days. I would make this saucier if I were eating it cold.

Cold pasta dishes benefit from more sauce than warm dishes because it helps prevent them from drying out.

Serving Suggestions

When it comes to sides for pasta, I like bread, ach let's face it, I just like bread.

Garlic bread or cheesy garlic bread is an obvious choice as a side for this penne arrabbiata recipe.

Although I am just as likely to toast some ciabatta or focaccia bread and drizzle it with olive oil, particularly if I have some leftover.

I don't use pasta as a side very often, but this is delicious served with chicken Milanese.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 20cm or 8" saucepan.
• 12" or 30cm frying pan.
• Chopping board.
• Kitchen knife.
• Colander.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Stirring and serving spoons.