Are you someone who loves spicy food? If yes, then let us give each other a quick virtual Hi-Fi first! Okay, so jokes apart, I’m a big fan of Italian cuisine, and it’s true that Italian dishes aren’t typically known for their heat. However, when it comes to penne arrabbiata, it’s an entirely different story!
This classic Italian pasta packs a punch with its bold and spicy flavor. Its flavor comes from arrabbiata sauce, a spicy sauce mainly made with five ingredients: garlic, crushed tomatoes or tomato puree, olive oil, red pepper flakes, and fresh herbs like parsley and thyme.
This spicy sauce, when tossed with penne pasta, makes a perfect penne arrabbiata. Therefore, this dish is packed with rich and spicy flavors that give you a satisfying experience.
So, if you love this pasta as much as I do, here’s a quick and easy recipe for penne arrabbiata that you can whip up in just 20 minutes. You can prepare this hot and spicy pasta in under half an hour and enjoy it with your loved ones!
Equipment Required
- Small Bowls: Keeping ingredients ready in small bowls before starting with the recipe is my thing.Â
- Large Pot: I use a large pot to cook the pasta, but you can also use any large pan, depending on the quantity and your convenience.
- Colander: I like to use a colander to drain the pasta water. However, you can also use a sieve or a filter for the same.
- Frying Pan: You will need a frying pan to cook the arrabbiata sauce.
- Sharp Knife: I use a sharp knife to chop the tomatoes and onions for the sauce.
- Serving Bowl: You can use any fancy serving bowl to serve the pasta dish.
Penne Arrabbiata Ingredients & Substitutions
Note: The ingredients used in this recipe will help you make 2 servings. However, you can adjust the quantities of the ingredients as per your requirements.
- 250 g Penne Pasta: While Rigatoni is similar to penne, bow-tie pasta, popularly known as farfalle, is also a perfect substitute for penne pasta. I generally use them as alternatives as they have a similar texture and ability to hold the sauce. You can also substitute fusilli or ziti for penne pasta in this recipe.
- ½ Cup Tomato Puree: You can also use tomato ketchup or red bell pepper puree in this recipe.
- 3 Tablespoon Olive Oil: Butter or vegetable oil can be substituted for olive oil in this recipe.
- 5 Tomatoes: Tomato puree or canned crushed tomatoes can be substituted.
- 2 Medium Sliced Onion: Shallots are the best alternatives for the onions.
- 1 Tablespoon Minced Garlic: You can also use garlic powder or granulated garlic instead.Â
- 1 Teaspoon Crushed Red Chilies: I generally use chili powder as an alternative. You can also substitute cayenne pepper in this recipe.
- ½ Teaspoons Oregano: You can also use Italian seasoning, which is a mixture of dried Italian herbs in the sauce.
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Fresh Parsley: Other fresh herbs, such as basil, thyme, and cilantro, can also be used as an alternative in this recipe.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 5 Minutes | 15 Minutes | 20 Minutes |
How To Make Penne Arrabbiata At Home
Step 1
Cook the penne pasta until tender in a large pot of salted and boiling water, according to the package instructions.
Step 2
Meanwhile, heat olive oil in a frying pan and saute garlic, red chili flakes, and onions until the onions are translucent.
Step 3
Add chopped tomatoes and tomato puree to the onions. Let the tomatoes simmer while you crush the tomatoes using the back of a spoon. Cook until the tomatoes’ raw taste is gone.
Step 4
Season the sauce with salt, pepper, and oregano and cook until the sauce thickens, stirring in intervals.
Step 5
Once you get the desired consistency of the sauce, add the cooked penne pasta to the sauce. Toss to coat the sauce with pasta.
Step 6
Transfer the pasta to the serving bowl and garnish it with fresh parsley. Your penne arrabbiata is ready to be served.
Expert Tips That I Recommend
- Tomatoes are the hero of this pasta dish, and I make it a point to use high-quality tomatoes to make my arrabbiata sauce.
- I use fresh garlic, mincing it myself rather than opting for pre-minced garlic, to get the best garlicky flavor in my sauce.
- While sauteing the garlic for the sauce, I make sure that it turns golden brown without burning it to avoid a burnt garlic flavor in my sauce.
- Since this pasta is known to be spicy, you can adjust the spice level as per your tolerance level and preference. Don’t go overboard as it might ruin the other flavors of your sauce.
- Simmer the sauce on low, medium heat until the tomatoes are cooked perfectly and the other flavors blend well.
- I always reserve some pasta water to add to the sauce. This helps my sauce thicken and enhances its taste.
- Always toss the pasta gently in the sauce without breaking it. Roughly mixed pasta can also turn mushy.
- Apart from fresh herbs like parsley, I also love garnishing my pasta dish with grated parmesan cheese. It gives this spicy pasta a nice creamy flavor.
- I usually prepare the Arrabbiata sauce in advance and mix it with the cooked pasta in small batches. This method ensures the pasta is served hot and fresh, which is key to enjoying the best flavor and texture.
FAQs About Penne Arrabbiata
Nutritional Information Per Serving
The ingredients used in this recipe of penne arrabbiata are all healthy, and each has its own individual health benefits. So, this Pasta arrabbiata recipe can be termed as a healthy dish. However, I have also mentioned the nutritional values of the ingredients used in this recipe for your reference in the table below:
| Calories | 941 kcal |
| Carbohydrates | 118 g |
| Protein | 21g |
| Fat | 45 g |
| Saturated Fat | 6g |
| Polyunsaturated Fat | 5g |
| Monounsaturated Fat | 31g |
| Sodium | 2381 mg |
| Potassium | 1297mg |
| Fiber | 13g |
| Calcium | 142mg |
| Sugar | 20g |
| Vitamin A | 1465 IU |
| Vitamin C | 52mg |
| Iron | 7mg |
This dish is absolutely suitable for people following a vegan, dairy-free, keto, and a sugar-free diet.
Recipe Variations For Different Diets
- Sodium-Free Diet: While pasta is sodium-free, the arrabbiata sauce is the main culprit. Avoid using salt in both the sauce and the water in which pasta is cooked.People following a sodium-free diet can use a sodium-free salt or a nu salt to make this recipe suitable for their respective diets.
- Gluten-Free Diet: This recipe can be suitable for people following a gluten-free diet by substituting cassava or nut pasta.
Storing And Reheating This Recipe
Storing
- Refrigerator: I store the leftovers of this dish in an airtight container and place it in the fridge. It can last for 3 to 4 days when refrigerated.
- Freezer: I usually freeze the sauce alone in an airtight container as pasta gets spoilt when frozen. This way the sauce can be preserved for up to 6 months in the freezer. For enjoying the dish again, I thaw the sauce and add freshly boiled pasta to it.
Reheating
- Microwave: I transfer the pasta to a microwave-safe dish, adding a splash of water, and mixing well. I then heat it in the microwave for 1 minute and 30 seconds, stirring occasionally, until heated through.
- Stove: In a frying pan I add the pasta and add water to bring it to the desired consistency and season it as per the taste. I mix it gently and allow it to get heated through on medium heat. I stir occasionally to prevent it from sticking to the vessel.
What To Serve With This Recipe
I love penne arrabbiata on its own, as it is a complete dish. However, you can serve it with Mozzarella Sticks, grilled vegetables, Burgers, Pizzas, Sandwiches, etc.
You can also enjoy it with Grilled Chicken, steak, White Wings or a salad of your choice.
Printable Version
Penne Arrabbiata Recipe
Ingredients
- 250 g Penne Pasta
- ½ Cup Tomato Puree
- 3 Tablespoon Olive Oil
- 5 Tomatoes
- 2 Medium Sliced Onion
- 1 Tablespoon Minced Garlic
- 1 Teaspoon Crushed Red Chilies
- ½ Teaspoon Oregano
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Fresh Parsley
Equipment
- Small Bowls
- Large Pot
- Colander
- Frying Pan
- Sharp Knife
- Serving Bowl
Instructions
- Cook the penne pasta until tender in a large pot of salted and boiling water, according to the package instructions.
- Meanwhile, heat olive oil in a frying pan and saute garlic, red chili flakes, and onions until the onions are translucent.
- Add chopped tomatoes and tomato puree to the onions. Let the tomatoes simmer while you crush the tomatoes using the back of a spoon. Cook until the tomatoes' raw taste is gone.
- Season the sauce with salt, pepper, and oregano and cook until the sauce thickens, stirring in intervals.
- Once you get the desired consistency of the sauce, add the cooked penne pasta to the sauce. Toss to coat the sauce with pasta.
- Transfer the pasta to the serving bowl and garnish it with fresh parsley. Your penne arrabbiata is ready to be served.
Video
Notes
- Tomatoes are the hero of this pasta dish, and I make it a point to use high-quality tomatoes to make my arrabbiata sauce.
- I use fresh garlic, mincing it myself rather than opting for pre-minced garlic, to get the best garlicky flavor in my sauce.
- While sauteing the garlic for the sauce, I make sure that it turns golden brown without burning it to avoid a burnt garlic flavor in my sauce.
- Since this pasta is known to be spicy, you can adjust the spice level as per your tolerance level and preference. Don’t go overboard as it might ruin the other flavors of your sauce.
- Simmer the sauce on low, medium heat until the tomatoes are cooked perfectly and the other flavors blend well.
- I always reserve some pasta water to add to the sauce. This helps my sauce thicken and enhances its taste.
- Always toss the pasta gently in the sauce without breaking it. Roughly mixed pasta can also turn mushy.
- Apart from fresh herbs like parsley, I also love garnishing my pasta dish with grated parmesan cheese. It gives this spicy pasta a nice creamy flavor.
- I usually prepare the Arrabbiata sauce in advance and mix it with the cooked pasta in small batches. This method ensures the pasta is served hot and fresh, which is key to enjoying the best flavor and texture.
Nutrition
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Conclusion
With its bold flavors and satisfying kick, this penne arrabbiata recipe will surely spice things up in your kitchen. I am in love with the arrabbiata sauce because of its rich and spicy flavor, which complements and coats penne pasta really well.
Give it a shot tonight, and let us know how it turns out! Share your experience and the reactions of your loved ones in the comments—we can’t wait to hear how this spicy delight adds a kick to your meal!
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