Homemade Penne Arrabbiata: Authentic Italian Spicy Pasta Recipe
Penne arrabbiata is a classic Italian spicy pasta dish. Learn how delicious, yet quick and easy it is to make in the authentic Italian way!
One of the things that frustrates me the most with Italian food in America is the misconception of what is actually termed “Italian food”. I want to tell you about proper penne arrabbiata.
DISCLOSURES: As an Amazon Associate I earn from qualifying purchases. The tomatoes were provided courtesy of the Consorzio di Tutela del Pomodoro San Marzano dell’Agro Sarnese-Nocerino DOP and ANICAV, however, I did not receive any compensation.
If you think that Olive Garden and other similar chain restaurants serve Italian food, you are sorely mistaken. I hesitate to even call it “Italian-American” food as most of their dishes are untraceable to anything that is actually Italian.
The Importance of Quality Ingredients
One of the biggest mistakes made when cooking an Italian recipe is not using top quality ingredients (and this does not mean the most expensive ingredients). I’ve written many posts which detail how and why it is crucial to have the best ingredients which will give you the optimal results with your dish. For example, my fish and tomato pasta recipe where I discuss using really good tomatoes.
Well, today I’d like to introduce you to the “cream of the crop” of really good tomatoes! I’m doing this on the suspicion that many of you may never have even heard of them before. It may seem daunting to read the name of these tomatoes, but if you remember it-it will afford you many benefits!
Are all San Marzano Tomatoes Created Equally?
The short answer is, no. In order to find the best San Marzano tomatoes that I am discussing with you now, you will need to look for the following words: dell’Agro Sarnese-Nocerino, DOP. This is the “stamp of approval”, for lack of a better term, that you are buying the authentic and real product.
These tomatoes are grown in a very specific area, “exclusively for the can cultivated in the 41 towns situated within the volcanic-rich production area of Agro Sarnese-Nocerino near Naples, Italy. They are the only cans that can use the DOP label” which assures its quality to you. The cans will always say, “pomodori pelati Italiani” which simply means “Italian peeled tomatoes”.
You won’t find this can in stores, just look for the long name followed by DOP as there are many different brands.
They’re fabulous for make this authentic Italian quick tomato sauce, too.
Or this Italian spaghetti sauce with meat (a nice sugo)!
These special tomatoes with an elongated, cylindrical shape are grown especially for the can. Being the king of tomatoes, the Pomodoro San Marzano dell’Agro Sarnese-Nocerino DOP is food fit for royalty, but available to everyone.
If you’re going to make a classic Italian dish like penne arrabbiata, you don’t want to end up with something that tastes awful because you didn’t bother to use sweet tasting and non-acidic tomatoes. As I have said in past posts: if you want to do your own taste test, dip your finger into the tomatoes and taste them.
If you make a face because they’re so sour and acidic, your dish will taste that way, too. However, if you were to try the Pomodoro San Marzano dell’Agro Sarnese-Nocerino DOP, guaranteed there will be no sour faces! EDITED: I forget that many people always add sugar to their tomato sauce. As Frank from Memorie di Angelina pointed out in the comments: there’s no need to add sugar to tomatoes when they are naturally sweet! 😍 Pomodoro San Marzano dell’Agro Sarnese-Nocerino, DOP are easy to find online and at your local Italian market or deli.
Get the recipe for the green cacio e pepe pasta, too.
Tips for Making this Recipe & Frequently Asked Questions
What is Penne Arrabbiata?
Penne in Italian means feathers, and if you know what a quill pen looks like, you’ll understand why this shape of pasta is named after them. It’s basically a quick and easy to make, spicy pasta dish. The proper Italian name is penne all’arrabbiata, but I need to write it without the “all'” or no one will find it.
Why is this dish called Arrabbiata?
Arrabbiata means angry in Italian, so this “angry pasta” is named because it’s spicy and hot!
Is Arrabbiata Sauce Spicy?
Yes, it is spicy, but don’t be put off by its name because you can make it as angry or spicy as you like! A little spicy pepper or a lot, either way or in between is delicious! If you don’t have fresh, use dried pepper flakes like this.
Can I adjust the spice level of the dish?
Absolutely, as noted above, you can make it mild to super hot. I used one of these cayenne peppers that I grew as they are quite spicy, however if you like, you can remove the seeds (which makes the dish less spicy). Love the heat? Add more!
I would try to stick to cayenne or super chilis as using jalapenos, Scotch bonnet or other hot peppers will impart a very different flavor that isn’t normally used in penne arrabbiata. FYI, in Italy, you’ll see penne all’arrabbiata on menus as that’s what it’s actually called. I have to use the “penne arrabbiata” term so that US readers will find this recipe.
How do you Make Penne Arrabbiata?
The sauce is the spicy part of penne arrabbiata, and it’s super quick and easy to make. In fact, the sauce will be ready before the pasta is finished cooking!
What’s the difference between Arrabbiata sauce and traditional red sauce?
Truly, the only difference is the spiciness, but make sure you use an authentic Italian recipe for either sauce.
What is the difference between arrabbiata and amatriciana?
Arrabbiata pasta is vegetarian, whilst Amatriciana is not. The latter requires guanciale (cured pork cheek) and a hard, grating sheep cheese from Amatrice. Although Pecorino Romano can be used in its place.
How to Make this Authentic Italian
Penne Arrabbiata Recipe
recipe by Christina Conte (how my family and most Italians make this dish) serves 5
FULL PRINTABLE RECIPE BELOW
What You’ll Need
Large pot, sauté pan, pasta fork.
Ingredients
- pasta
- salt
- extra virgin olive oil
- garlic
- cayenne peppers
- Italian parsley
- good quality tomatoes
- Italian basil leaves
Step 1: Cook the Pasta
Boil a big pot of salted water and start cooking your penne (use a good quality pasta like Rustichella d’Abruzzo, not Barilla if it’s made in the US). Don’t forget to keep stirring it whilst making the sauce.
Step 2: Make the Arrabbiata Sauce
In a large sautè pan, heat the oil over medium heat then add the garlic, chopped, fresh cayenne pepper (or dried flakes) and chopped parsley (you can also use dried parsley).
Purée the San Marzano dell’Agro Sarnese-Nocerino DOP for a smooth sauce (I use an immersion blender right in the can-just don’t lift it up while processing). When the garlic starts to turn a golden color, turn up the heat and add the tomatoes (have a lid ready) and continue to cook over high heat, removing the lid once the sauce is simmering.
Don’t simmer the sauce too slowly though as it needs to cook quickly; adjust the heat as needed. Add salt.
Stir often and taste, adding more salt if necessary. Once the sauce is cooked, thickened and tastes good (you’ll be shocked at just how good it tastes), remove from the heat and add fresh basil leaves.
Step 3: Add the Pasta to the Arrabbiata Sauce
Step 4: Drain the Pasta
When the pasta is al dente (still a little hard in the middle, but not crunchy), turn off the heat. There are two ways to drain the pasta: CHOOSE ONE!
- With slotted spoon or tool like in the photo above (my Nonna’s ❤️) drain the pasta and add directly to the pan with the arrabbiata sauce.
- Save a cup of pasta water and set it aside before draining the pasta in a colander. Then add the pasta to the sauce in the pan.
Stir the pasta and sauce together until well mixed (over the burner which will still be hot, or you can turn it on very low). If you used method #2, you will more than likely find your pasta is too dry; add some of the reserved pasta water.
DO NOT BE TEMPTED TO PUT THE NAKED PASTA ON A PLATE OR BOWL AND DUMP SAUCE ON TOP!
Pasta served this way tastes completely different, in a bad way. Trust me on this, but if you don’t believe me, do a side by side taste test using the exact same pasta and sauce. Okay? Told you so!
Step 5: Plate and Serve the Penne Arrabbiata
You can serve the pasta on a plate, but serving it in a bowl (like the one in my photos) keeps the pasta hotter, longer. Add chopped parsley, or basil leaves, and serve with another hot pepper if you want more spiciness. You can also top with some real Parmigiano Reggiano DOP. Don’t use any product called “parmesan cheese” as it’s fake and will ruin the work of art you just created!
Now, all that is left to do is to enjoy this incredibly delicious authentic Italian pasta! Have some fresh, crusty bread nearby to do “la scarpetta” at the end (wiping the empty plate with bread)! Your taste buds will appreciate the effort you took to source good quality ingredients, especially the Pomodoro San Marzano dell’Agro Sarnese-Nocerino, DOP! Buon appetito!
Italian Insider Recipe Idea: Penne Arrabbiata alla Vodka!
Love penne arrabbiata and penne alla vodka? You don’t have to choose! This recipe is made just like penne alla vodka (with the exception of pancetta in my recipe), so just follow my Zia Francesca’s penne alla vodka recipe, but add some cayenne peppers at the beginning and you’ll have the best of both worlds: delizioso!
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Penne Arrabbiata (Authentic Italian Spicy Pasta Recipe)
Special Equipment
- 1 immersion blender (optional)
Ingredients
- 1 lb penne pasta (good quality, Italian made pasta)
- 5 Tbsp extra virgin olive oil (like Lucini)
- 4 cloves fresh garlic
- 1 fresh cayenne pepper (remove the seeds if you think it will be too spicy for you or use dried flakes, add another for more heat)
- 1 Tbsp fresh Italian parsley chopped, or dried
- 24 oz tomatoes (can of Pomodoro San Marzano dell'Agro Sarnese-Nocerino)
- 3 leaves fresh basil
- 2 tsp Kosher salt more or less to taste, but this is for the sauce, you'll need lots more to salt the pasta water
Instructions
- Boil a big pot of salted water and start cooking your penne (use a good quality pasta like Rustichella d'Abruzzo, not Barilla if it's made in the US).
- Don't forget to keep stirring it whilst making the sauce.
- In a large sautè pan, heat the oil over medium heat then add the garlic, cayenne pepper and chopped parsley.
- Purée the San Marzano dell'Agro Sarnese-Nocerino DOP for a smooth sauce (I use an immersion blender right in the can-just don't lift it up while processing).
- When the garlic starts to turn a golden color, turn up the heat and add the tomatoes (have a lid ready) and continue to cook over high heat, removing the lid once the sauce is simmering.
- Don't simmer the sauce too slowly though as it needs to cook quickly; adjust the heat as needed. Add salt.
- Stir often and taste, adding more salt if necessary. Once the sauce is cooked, thickened and tastes good (you'll be shocked at just how good it tastes), remove from the heat and add fresh basil leaves.
- Add the Pasta to the Sauce.When the pasta is al dente (still a little hard in the middle, but not crunchy), turn off the heat. There are two ways to drain the pasta: CHOOSE ONE!
- 1.) With slotted spoon or 2.) tool like in the photo above (my Nonna's) drain the pasta and add directly to the pan with the arrabbiata sauce.
- Save a cup of pasta water and set it aside before draining the pasta in a colander. Then add the pasta to the sauce in the pan.
- Stir the pasta and sauce together until well mixed (over the burner which will still be hot, or you can turn it on very low). If you used method #2, you will more than likely find your pasta is too dry; add some of the reserved pasta water.
- DO NOT BE TEMPTED TO PUT THE NAKED PASTA ON A PLATE OR BOWL AND DUMP SAUCE ON TOP! Pasta served this way tastes completely different, in a bad way. Trust me on this, but if you don't believe me, do a side by side taste test using the exact same pasta and sauce. Okay?
- You can serve the pasta on a plate, but serving it in a bowl (like the one in my photos) keeps the pasta hotter, longer. Add chopped parsley and serve with another hot pepper if you need more heat!
- Now, all that is left to do is to enjoy this incredibly delicious authentic Italian pasta! Have some fresh, crusty bread nearby to do "la scarpetta" at the end (wiping the empty plate with bread)! Buon appetito!
Notes
- FYI: Substituting inferior ingredients will give you inferior results.
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. See disclosure at the top of the post for the tomato cans.
I made this for tonight’s dinner. It is a fabulous recipe. I was surprised to find that my canned tomatoes are DOP because I wasn’t aware of that specification. I order online from an Italian grocer, so I guess it makes sense. Thanks for sharing this delicious recipe!
This looks like a perfect recipe!!!
Grazie!
Bought all the ingredients on the list, then as I cooked it called for fresh basil in the recipe which wasn’t in the ingredients. Really nice but just need to make sure the ingredients matches what is needed
I fixed it, sorry. The basil is listed in the ingredients in the main part of the post. I assume you used the “jump to recipe” and missed it. I take a lot of time to give tips and important info in the body of the post, so I always suggest reading it before making the recipe (if you have time). Glad you liked it, Stephen.
Christina, this is the first time I have found out about DOP tomatoes. What an incredible difference. I will never use anything else. This recipe made me think I was in Italy. DELICIOUS
Hi Janis! So happy to hear this, and sorry for the delay in responding as I have been in Italy for 3 weeks (eating delicious Italian tomatoes)!
Christina, I made this right now and I have to comment on how delicious this is and how easy it was. You just need to keep an eye out on the color of your garlic, I can see how quickly things can turn south if not. I usually cook with a sunflower/coco oil and cooking with olive oil is very different..things heat up much quicker with olive oil but the flavor, wow! I used dried pepper flakes ( 1 teaspoon) and then a pinch of cayenne pepper because I like heat. Next time I will try fresh cayenne peppers just to see how that tastes. Will make this many times. Thank you!
So happy to hear it, Natasha! It’s one of my favorites and delighted when someone tries it and realizes how quick, easy and delicious it is, too! :) Thank you for the lovely comments!