Dinner · Italian

Spicy Penne Arrabiata

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 18, 2026

This is the pasta you make when you want big flavor with almost no effort. A handful of garlic, canned tomatoes, and a good pinch of red pepper flakes turn into a bright, spicy sauce in the time it takes the penne to cook. Twenty minutes, one skillet, dinner sorted.

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Spicy Penne Arrabiata

Why you'll love this

  • On the table in about 20 minutes.
  • Pantry-friendly with ingredients you likely already have.
  • Naturally vegetarian and easy to make vegan.
  • Bold, spicy flavor from just a few ingredients.

EveryDayMeal recipe

Spicy Penne Arrabiata

Prep
5m
Cook
15m
Total
20m
Serves
4
Level
Easy

Ingredients

  • 1 pound penne rigate
  • 1/4 cup olive oil
  • 3 cloves garlic, thinly sliced
  • 1 can (14.5 ounces) canned chopped tomatoes
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon Italian seasoning
  • 6 leaves fresh basil leaves
  • to taste Parmigiano-Reggiano, for serving
  • to taste kosher salt and black pepper

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Wooden spoon or tongs

Instructions

  1. Bring a large pot of water to a rolling boil and salt it generously, until it tastes like the sea. Add the penne and cook according to the package directions, usually about 9 minutes, until just tender with a little bite (al dente).
  2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the sliced garlic and stir constantly for 1 to 2 minutes, just until fragrant and pale gold, so it flavors the oil without burning and turning bitter.
  3. Pour in the chopped tomatoes, then stir in the red pepper flakes, Italian seasoning, and a good pinch of salt and pepper. Bring to a boil and cook for about 5 minutes, until the sauce thickens slightly and no longer tastes raw.
  4. Take the skillet off the heat and stir in most of the torn basil, saving a little for the top. The residual heat wakes up the basil without cooking it flat.
  5. Drain the pasta (save a splash of pasta water first) and add it straight to the sauce, tossing to coat. If it looks tight, loosen it with a spoonful of the reserved water.
  6. Serve warm, showered with grated Parmigiano-Reggiano and the last of the fresh basil.

Tips from the kitchen

  • Slice the garlic thin rather than mincing it, so it flavors the oil gently instead of scorching in seconds.
  • Reserve a little pasta water before draining. That starchy splash helps the sauce cling to every noodle.
  • Adjust the heat to taste: start with 1/2 teaspoon red pepper flakes and add more if you like it fiery.

Estimated nutrition per serving: 480 cal · 13g protein · 75g carbs · 15g fat

Make it your own

  • Stir in a can of drained white beans or chickpeas for extra protein.
  • Add a handful of baby spinach at the end for a little green.
  • Skip the cheese and finish with toasted breadcrumbs for a vegan version.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce, or microwave in short bursts, stirring between them.

Good to know

Can I use a different pasta shape?
Absolutely. Rigatoni, ziti, or spaghetti all work well. Ridged shapes grab the sauce best.
How spicy is this?
With 1/2 teaspoon red pepper flakes it has a gentle warmth. Add up to 1 teaspoon for a real kick.
Can I use fresh tomatoes?
Yes, use about 1 pound of ripe tomatoes, chopped, and cook a few minutes longer to break them down.
Is this dish vegan?
It's vegetarian as written. Leave off the Parmesan or use a plant-based cheese to make it vegan.

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