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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!

penne arrabbiata in a bowl

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.

pasta on a fork

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.

fish in tomato sauce

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”.

can of tomatoes with I love san marzano dop

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.

tomato sauce on a wooden spoon

Or this Italian spaghetti sauce with meat (a nice sugo)!

spaghetti twirled to serve

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.

penne arrabbiata in a bowl

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.  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.

Pasta at Antica Trattoria Polese
Penne all’arrabbiata and cacio e pepe pasta with cicoria at Antica Trattoria Polese in Rome.

Get the recipe for the green cacio e pepe pasta, too.

Tips for Making this Recipe & Frequently Asked Questions

penne arrabbiata in a bowl

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.

cayenne peppers on a hand

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! If you don’t have penne, you can use another short pasta like farfalle.

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.

pasta on a fork

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

chopped chili pepper and parsley

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).

can of tomatoes with I love san marzano dop

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.

arrabbiata sauce in a pan

Don’t simmer the sauce too slowly though as it needs to cook quickly; adjust the heat as needed. Add salt.

adding salt to tomato sauce

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.

arrabbiata sauce with basil added

Step 3: Add the Pasta to the Arrabbiata Sauce

adding pasta to 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!

  1. 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.
  2. 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.

mixing sauce with penne pasta

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.

mixing sauce with penne pasta

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

serving penne pasta

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!

penne arrabbiata in a bowl

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!

pasta on a fork

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!

penne alla vodka with cheese and parsley

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penne arrabbiata in a bowl

Penne Arrabbiata (Authentic Italian Spicy Pasta Recipe)

Servings: 5
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
An authentic Italian spicy pasta recipe made in under 20 minutes.
4.9 from 46 votes

Special Equipment

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

Serving: 1 | Calories: 510kcal | Carbohydrates: 79g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1117mg | Potassium: 635mg | Fiber: 6g | Sugar: 9g | Vitamin A: 430IU | Vitamin C: 23mg | Calcium: 73mg | Iron: 3mg

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.

4.90 from 46 votes (46 ratings without comment)

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25 Comments

  1. How much pepper flakes would you recommend in place of fresh cayenne peppers? Also, would Red Anaheim Pepper be a good replacement for cayenne pepper?

    1. Hi Lori, because the heat factor/spiciness is so different to everyone, if you really like a hot pasta, I’d start with half a teaspoon of red pepper flakes. You can always add more, but you can’t take it out, so start out with less until you reach an amount you know you like. I would not use the Anaheim peppers in place of the cayenne as it’s a totally different flavor. Enjoy, it’s one of my favorite pasta dishes!

      1. I finally made your recipe. It was sooo good! One question tho, do you sautè the garlic cloves whole or mince them up first?

        1. Hi Lori, you can do either. You can crush them and sauté them that way, or mince and sauté. Depending on how much you like the garlic flavor. Glad you liked it!

  2. Of course, I have never been able to order this out, so I am glad to have a recipe for in-house production (and G elimination)! Funny – it has never occurred to me to make this. Thanks for the inspiration. I have a case of DOP San Marzano tomatoes coming any day now.

  3. Great post with lots of important nuggets of information! No need to add sugar to our tomato sauce if you start out with sweet tomatoes, right? And as for dumping sauce on naked pasta, it’s one of my number one culinary pet peeves. I’d list it as a crime against humanity. Or at least against good eating. Why do people do that?

    1. Great point with the sugar, Frank! I’ve gone back and added your comment (I forget people are adding sugar, and a lot of it, sometimes, to their sauce.) Funny that you call it a crime against humanity, but I think they truly do not understand how different it tastes. In fact, I watched a young woman on Instagram this morning that made a blood-curdlingly bad version of what she called “Bolognese” and she actually said, “Italians like to mix their pasta into the sauce, but I like to dollop it on top, like this.” She then proceeded to drop the thick paste on top of the naked pasta and I had to stop watching at that point. Torture!

  4. Such a great post, Christina. I had no idea the name meant “angry pasta” and I love that you say you can make it as angry as you like it. :-D Everyone in my house likes a different level of angry, which is always a bit tricky. I’ll sort it out. I will order some of these tomatoes for sure. ~Valentina

    1. Not difficult, Valentina! Make it mild and let everyone who likes it “more angry” add more hot pepper. I usually eat a cayenne pepper with my non-spicy pasta; they’re very good for you. You’ll love the proper San Marzano tomatoes, no matter what you use them in! :)