Arrabbiata Penne Pasta - Pasta In Red Sause - Italian Recipe

Arrabbiata Penne Pasta – Pasta In Red Sause – Italian Recipe


Arrabbiata means “angry” in Italian, but in the Romanesco dialect, it also means a characteristic (in this case, spiciness) taken to excess. This is the most popular food in Rome, cooked in a pan with a lot of oil, garlic, and chili to provoke a strong thirst or to refer to the heat added by the pepper flakes. As a result, the name Arabbiato was born. Even a scene in the famous 1972 Italian film Roma directed by Federico Fellini reveals the greatness of Pasta Arrabbiata.

Since 1950, Pasta Arrabbiata has been considered a traditional Italian dish that consists of a fiery and spicy tomato sauce tossed with pasta. This is a simple recipe that can be made in 30 minutes with simple ingredients.

Pasta Arrabbiata with Cheesy Garlic Bread is a popular weeknight dinner.

What exactly is Arrabbiata Sauce?

Arrabbiata sauce is a fiery Italian sauce made from tomatoes, garlic, and red pepper flakes simmered in olive oil.


It’s a simple and straightforward recipe that goes well with pasta like penne or spaghetti. In fact, they are commonly served in many restaurants such as Penne all Arrabbiata and Spaghetti Arrabbiata.

Begin with tomatoes. This dish is traditionally made with fresh tomatoes. Choose high-quality tomatoes because they are the main ingredients. I prefer fresh crushed tomatoes for this recipe because they have a good flavor, texture, and consistency.

If you prefer canned tomatoes, mix them with some tomato paste to enhance the flavor and color, and cook them for a longer period of time to reduce the consistency.

It is best to use fresh garlic, thinly sliced or minced.

Red chili flakes are required for this recipe to add a spicy kick. The amount could be tailored to the guest’s preferences. Salt and freshly cracked pepper could be used to season the sauce.


To get the best results, season with Italian seasoning and dried parsley flakes. It could also be served with fresh chopped basil on the side, added a few minutes before serving.

Sugar balances out the acidity of the tomatoes, resulting in a more balanced sauce. The acid content of tomatoes varies greatly depending on whether they’re fresh or canned, the tomato type, and the season. Sure, you may skip the sugar if you’re making a sauce from perfectly fresh ripe tomatoes.

Finish with some good cheese to round out the dish.


  • 1/4 cup olive oil
  • 4 teaspoons minced garlic chopped
  • 2 teaspoons red pepper flakes, crushed
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1/4 teaspoon of salt
  • ½ teaspoon Italian seasoning
  • 1 box  penne pasta
  • 5 fresh basil, chopped, plus more for garnish
  • seasoned with salt and pepper
  • parsley, chopped
  • Garnish with Parmigiano-Reggiano cheese shavings and fresh basil sprigs.

Extra virgin olive oil – For this recipe, I prefer extra virgin olive oil because it has a richer flavor.

Pasta -While any pasta can be used in this recipe, I prefer penne pasta because it helps keep the sauce on the pasta.



Step 1: Bring water to a boil in a big pot. Season the water with salt before adding the pasta. Cook for approximately 9 minutes, according to package directions.

Step 2: Add the olive oil to a large skillet and heat over medium-high heat until it shimmers. Cook, stirring constantly, for 1 to 2 minutes, or until aromatic. Season with salt and pepper to taste and add the diced tomatoes, red chili flakes, sugar (if using) Italian seasoning, and Italian spice. Cook for 5 minutes after bringing to a boil. Remove the pan from the heat and toss in the basil leaves.

Step 3: Add the pasta to the sauce after draining it. Serve immediately with more basil and Parmigiano-Reggiano flakes.

You can substitute 1/2 cup freshly grated Parmesan cheese for this step.

This is perfect penne arrabbiata.


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