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 made mainly from 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, spicy flavors for 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.
- 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 in this recipe will yield 2 servings. However, you can adjust the ingredient quantities as per your requirements.
- 200 g Penne Pasta: While Rigatoni is similar to penne, bow-tie pasta, also known as farfalle, is a good substitute. I generally use them as alternatives because they have a similar texture and can hold the sauce. You can also substitute fusilli or ziti for penne pasta in this recipe.
- 1 Tablespoon Tomato Puree: You can also use tomato ketchup or red bell pepper puree in this recipe.
- 2 Tablespoons Olive Oil: Butter or vegetable oil can be substituted for olive oil in this recipe.
- 2 Tomatoes: Tomato puree or canned crushed tomatoes can be substituted.
- 2 Medium Sliced Onion: Shallots are the best alternatives to onions.
- 1 Tablespoon Minced Garlic: You can also use garlic powder or granulated garlic instead.
- 1 Teaspoon Crushed Red Chilies: I generally use chili powder as an alternative. You can also substitute cayenne pepper in this recipe.
- 1 Teaspoon 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 boiling, salted 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 them using the back of a spoon. Cook until the raw taste of the tomatoes is gone.
Step 4
Season the sauce with salt, pepper, and oregano, and cook until it thickens, stirring occasionally.
Step 5
Once the sauce reaches the desired consistency, add the cooked penne pasta. Toss to coat the pasta with the sauce.
Step 6
Transfer the pasta to the serving bowl and garnish it with fresh parsley. Your Penne Arrabbiata is ready to be served.
Penne Arrabbiata Recipe Video
Expert Tips That I Recommend
- Tomatoes are the hero of this pasta dish, and I make a point of using high-quality tomatoes to make my arrabbiata sauce.
- I use fresh garlic, mincing it myself rather than pre-minced, to get the best garlicky flavor in my sauce.
- While sautéing the garlic for the sauce, I make sure it turns golden brown without burning, to avoid a burnt-garlic flavor in my sauce.
- Simmer the sauce on low to 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.
- 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 in this Penne Arrabbiata recipe are all healthy, and each has its own 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 | 6 g |
| Polyunsaturated Fat | 5 g |
| Monounsaturated Fat | 31 g |
| Sodium | 2381 mg |
| Potassium | 1297 mg |
| Fiber | 13 g |
| Calcium | 142 mg |
| Sugar | 20 g |
| Vitamin A | 1465 IU |
| Vitamin C | 52 mg |
| Iron | 7 mg |
This dish is absolutely suitable for people following a vegan, dairy-free, keto, and 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 used to cook pasta. 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 refrigerate them. It can last for 3 to 4 days when refrigerated.
- Freezer: I usually freeze the sauce alone in an airtight container, since pasta spoils when frozen. This way, the sauce can be stored in the freezer for up to 6 months. To enjoy the dish again, I thaw the sauce and add freshly boiled pasta.
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, add water to reach the desired consistency, and season to taste. I mix it gently and let it heat 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, Pizza, etc.
You can also enjoy it with Grilled Chicken, White Wings, Iced Coffee, or a Salad of your choice.
Printable Version
Penne Arrabbiata Recipe
Ingredients
- 200 g Penne Pasta
- 1 Tablespoon Tomato Puree
- 2 Tablespoons Olive Oil
- 2 Tomatoes
- 2 Medium Sliced Onion
- 1 Tablespoon Minced Garlic
- 1 Teaspoon Crushed Red Chilies
- 1 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 boiling, salted 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 them using the back of a spoon. Cook until the raw taste of the tomatoes is gone.
- Season the sauce with salt, pepper, and oregano, and cook until it thickens, stirring occasionally.
- Once the sauce reaches the desired consistency, add the cooked penne pasta. Toss to coat the pasta with the sauce.
- 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 a point of using high-quality tomatoes to make my arrabbiata sauce.
- I use fresh garlic, mincing it myself rather than pre-minced, to get the best garlicky flavor in my sauce.
- While sautéing the garlic for the sauce, I make sure it turns golden brown without burning, to avoid a burnt-garlic flavor in my sauce.
- Simmer the sauce on low to 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.
- 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 for its rich, 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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