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Penne Arrabiata brings you straight-up Italian vibes with a punchy tomato sauce and just the right kick of spicy chili. You’ll whip this up in 25 minutes, making it feel like your favorite restaurant right at home. Simple pantry staples turn into big flavors—you’ll taste why this pasta is always a winner.
The first time I made this for a bunch of friends, Penne Arrabiata instantly became a family favorite. My kids can’t get enough, especially with loads of parmesan on top. I love how easy and fresh this pasta always turns out. I never get tired of making it.
Ingredients
- Fresh basil leaves: slice these up at the end for a fresh pop of color and taste
- Freshly grated parmesan cheese: gives it a rich, savory finish—go for real Parmesan if you can
- Brown sugar: brings down the tartness—just a pinch will do
- Cracked black pepper: adds a gentle heat—use fresh for the biggest punch
- Salt: boosts the whole dish—sea salt works best
- Tomato paste: dials up the tomato flavor—choose a low-sugar one if possible
- Olive oil: holds everything together—get the good extra-virgin, cold-pressed kind
- Canned diced tomatoes: makes it so fruity—good quality really makes a difference
- Garlic cloves: brings in that bold kick—the fresher, the better
- Red chili peppers: fiery and aromatic—remove or leave seeds in depending on how hot you like it
- Penne rigate: perfect for catching all that sauce—pick one with a rough texture if you can
Step-by-Step Guide
- Serve it up:
- Dish out your pasta. Top with that fresh basil and a good dusting of parmesan. Dig in straight away while it’s piping hot.
- Unite pasta and sauce:
- Spoon the steaming penne (straight from the pot, don’t drain too much!) into your pan with the sauce. Mix it all up. If things look extra thick, pour in a little pasta water. Let everything hang out on the stove for a couple of minutes so flavors soak in.
- Boil pasta and prep your toppings:
- While sauce simmers, start your penne in a pot of salty water—just follow what the package says. Wash and dry your basil, then slice it thin for that fresh finishing touch later.
- Let sauce simmer:
- Keep the sauce on low for about 15 minutes, giving it a stir now and then. Keep a lid kinda covering the pan so it doesn’t splatter. That way, everything gets really tasty.
- Add tomatoes and season it up:
- Toss in the tomato paste first, then pour in the canned tomatoes. Stir well, then season with salt, pepper, and a pinch of sugar. Let it soak up the flavors slowly.
- Sauté aromatics:
- Pour olive oil into a wide pan and heat on medium. Drop in your chopped garlic and chili. Give them about eight minutes—let the garlic turn golden and smell amazing. Don’t look away; burnt garlic is a deal breaker.
- Prep:
- Peel and slice your garlic thin. Split the chili longways, toss the seeds and insides if you want less heat. Rinse and slice into rings or half-moons.
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Good to Know
This dish is meat-free and perfect after a work day when you’re hungry and tired. Thanks to those fresh red chilies, you get a Vitamin C boost, too. Leftover sauce? Just spoon it over some bread or veggies for a snack. It’s all about mixing everyday ingredients into big, crave-worthy flavors.
What I Love Most About This
Honestly, the best part for me is that fresh basil punch. The first time we tried this was at a summer get-together in the garden, and now it’s our regular family go-to. Everyone’s happy to load up their plates.
How to Store Your Penne Arrabiata
Pop any extra pasta into a sealed container and chill. Eat it in the next couple days for best flavor—it might be even tastier warmed up. If you want, keep the sauce and noodles separate then mix only when you’re ready to eat.
Switch Things Up and Ingredient Swaps
No penne at home? Rigatoni or fusilli are just as tasty. Want it even spicier? Drizzle with chili oil. Parm out? Pecorino works great. And if you’re out of basil, try fresh parsley for a change.
Serving Ideas
Most folks enjoy penne arrabiata as their main, but I like it best with a green salad and some slices of ciabatta. Feeling rustic? Add garlic bread to the table and you’ve got an instant Italian-style spread.
A Little Backstory
The word arrabiata straight up means angry—fitting for this fiery sauce! This pasta started out in Rome. Local cooks wanted to wow their guests by making something delicious out of simple, affordable stuff.
Frequently Asked Questions
- → What type of pasta works best here?
Go for Penne Rigate to catch all the sauce, or swap for any short, chunky pasta you’ve got.
- → Just how spicy will this dish get?
Fresh chilies bring plenty of heat. Keep seeds and white bits in for extra kick if you’re feeling brave.
- → Is there a swap for parmesan?
If you prefer, use Pecorino instead, or go without cheese and keep it simple.
- → How do I get the sauce super tasty?
Sizzle garlic and chili in olive oil, then let the tomatoes simmer nice and slowly. This packs in tons of flavor.
- → Can you prep this ahead?
Make the sauce first, then just toss with hot pasta when it’s time to eat. Easy and everything stays fresh.