Imagine this: rich, bright tomato sauce infused with buttery olive oil, fresh garlic, and tons of crushed red pepper flakes. The result is a vibrant red sauce that takes garlic and heat to the next level!
I’d been dancing around making arrabbiata pasta for years because I love spicy pasta, but never had I taken it to this level of fiery, garlicky drama! And when I tossed the sauce with penne, it was instant love.
Plus, just 8 pantry staples required for this Italian classic. Let us show you how it’s done!
What is Arrabbiata?
Arrabbiata is a spicy, tomato-based sauce that originated in the Lazio region of Italy (near Rome). It’s most commonly served with penne pasta as a dish called penne all’arrabbiata. And while the word arrabbiata means “angry” in Italian, eating pasta made with this sauce will make you anything but angry! Instead, it’s a reference to the spiciness of the sauce.
Our version strays a bit from the traditional with the additions of maple syrup and vegan parmesan cheese. It’s balanced and full of flavor yet made with easily accessible ingredients. For a more authentic version of the dish, check out this recipe from the lovely Ciao Florentina blog.
How to Make Penne Arrabbiata
Our version starts with cooking the noodles in generously salted water to infuse them with maximum flavor. We did a side-by-side test of salted vs. unsalted pasta water and salting really does give it a boost, friends.
But the most important part is the sauce! Crushed red pepper flakes and garlic are sautéed in olive oil until fragrant, being careful not to let them burn as that can lead to a bitter taste. We also sauté the tomato paste to add depth of flavor.
Next comes the main component: crushed tomatoes! The better quality tomatoes you use, the better your sauce will taste. And while we prefer Pomi or San Marzano brands, we include three healthy pinches of sea salt and a little maple syrup to enhance the flavors no matter the brand.
When ready to serve, we love garnishing with vegan parmesan cheese for a rich, salty finish and fresh basil because tomatoes + basil = love.
We hope you LOVE this penne arrabbiata! It’s:
Rich
Saucy
Garlicky
Comforting
& SO delicious!
It’s a quick and easy weeknight entrée on its own or pairs well with other Italian-inspired dishes. For a comfort food feast, try it with garlic bread or our Vegan Pesto Parmesan Breadsticks. Or pack in the veggies by serving with our Easy Vegan Zucchini Boats, Easy Zucchini Fritters, Chickpea Caesar Salad (30 Minutes!), or Vegan Ricotta & Sun-Dried Tomato Pesto Salad.
More Delicious Pasta Recipes
- Creamy Vegan White Pasta with Summer Vegetables
- Vegan Pasta Al Limone
- Vegan Roasted Red Pepper Pasta (GF)
- Sun-Dried Tomato Pesto Pasta (Vegan + GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Penne Arrabbiata
Ingredients
PASTA
- Water for boiling
- 1 Tbsp salt (for seasoning the water)
- 10-12 ounces pasta of choice (penne is best // gluten-free as needed)
SAUCE
- 2 Tbsp olive oil, plus more for finishing (if oil-free, sub water and add more as needed as it evaporates)
- 4 cloves garlic, minced
- 2-3 tsp crushed red pepper flakes*, plus more for serving
- 3 Tbsp tomato paste* (organic, high quality when possible)
- 1 (28-ounce) can crushed tomatoes (we prefer Pomi or San Marzano)
- 3 healthy pinches sea salt, plus more to taste
- 2-3 tsp maple syrup, plus more to taste
FOR SERVING optional
- 1/4 cup vegan parmesan cheese
- Fresh basil, chopped or torn
Instructions
- Bring a large pot of well-salted water to a boil for the pasta.
- Heat a large rimmed skillet or saucepan over medium heat. Once hot, add olive oil, minced garlic, and crushed red pepper flake (for milder spice, start with the lesser quantity — for a serious kick, go with the full amount!). Cook for 1 minute, stirring constantly, and watching carefully not to let it burn.
- Add tomato paste and stir into the garlic and red pepper flake (a spoon or rubber spatula works best). Cook until fragrant and the tomato paste has darkened slightly — ~2-3 minutes.
- Add crushed tomatoes, salt, and maple syrup and stir. Bring to a very low simmer. Cook, covered, for 20-30 minutes, or until the sauce has reduced slightly and the flavors are deepened.
- Taste and adjust flavor as needed, adding more salt to taste, red pepper flake for heat, or maple syrup for sweetness / to balance the spice. A bit more tomato paste can be added for depth of flavor, but a little goes a long way. And if the flavors aren’t quite developed, simmer for just a bit longer (covered) to allow the flavors to deepen.
- Meanwhile, when the water in the pot boils, add the pasta and stir to prevent clumps. Cook to al dente according to the package instructions. Reserve 1/2 cup of pasta water then drain the pasta.
- Add the cooked pasta to the sauce and stir to coat. If your sauce looks too thick, add pasta water 2 tablespoons at a time until you have a silky sauce that clings to the noodles. You likely won’t need all of the reserved pasta water.
- Serve as is or garnished with vegan parmesan cheese and fresh basil. Extra red pepper flakes on top add additional heat and a pop of color.
- Store leftovers covered in the refrigerator up to 2-3 days, though best when fresh. Sauce is freezer friendly (when stored separate from the pasta) for up to 2 months. Reheat pasta on the stovetop, adding a bit of water to thin as needed.
Video
Notes
*High-quality tomato paste is key! We recommend double-concentrated.
*Nutrition information is a rough estimate calculated with 10 ounces rice-based gluten-free penne, the lesser amounts where ranges are provided, 1/4 tsp of the salt in the pasta water (because the full tablespoon isn’t absorbed into the pasta), and without optional ingredients.
Christin says
YUM! Just made this for dinner & it was super delicious + easy to make. Thank you. Xoxo.
We’re so glad you enjoyed it, Christin. Thanks so much for the lovely review! xo
Melissa says
This recipe is so easy and has turned out amazing every time I’ve made it (which is probably 4-5 times so far). I love how there are very few ingredients but the flavors really pop. I use your website several times a week, whether its to get inspired to cook or to discover something new I can create in the kitchen. Thank you for putting out such delicious recipes and I hope you develop a recipe app in the future!
Woohoo! So glad you’ve enjoyed this recipe so much, Melissa. Thanks so much for the support!
Emma says
This is a fantastic recipe and thank you for all the clarity and tips! They make the world of difference. I have also made this adding the flesh of a baked aubergine to “beef” it up a bit. Both versions are fab!
Ooo that sounds delish! Thanks for the wonderful review, Emma!
NC says
This is my go-to recipe (along with the 5 minute microwave hummus, which is brilliant) on just about any night when I want something I know will be delicious. I’m also guaranteed to have the ingredients; somehow there are few of them but the flavor is quite complex! I always add a heaping of veggies (cauliflower, broccoli, leeks, brussel sprouts, etc.) and whatever gluten-free pasta I have on hand. Oh, and the scrumptious vegan parm cheese is a must! Thank you, MB, for revolutionizing my pantry and palate!
LOVE this! Thank you so much for sharing! xoxo
Jane M says
Absolutely amazing sauce!! I’ve made this multiple times now and continuously get great results. Everyone, I mean everyone, loves this recipe even my kids. It is simple to make as well. I’ll never buy premade sauce from the supermarket again.
Thank you for your recipes!
Hooray! This is what we love to hear. Thanks so much for the lovely review, Jane!
Hamamelis says
Super easy, super tasty. I used Aleppo red pepper flakes so only used 1/2 tsp. I topped it with the caramelized eggplant cubes!
Ooo, delish! Thanks so much for the lovely review!
JB says
I love a spicy dish and this did not disappoint! I’m a big MB fan and love trying new dishes from your site. I’ve been experimenting with soy curls lately so rehydrated some with vegetable broth and added into the sauce for a faux chicken (and some more plant based protein and fiber). It was great!
Ooo, yum! Sounds delish! Thanks for the lovely review, JB!
Its me says
OMG this was such a simple recipe but oh so tasty. I didn’t have basil so I added a handful of baby spinach towards the end and some Italian herbs spice. I also used whole wheat penne pasta and it was absolutely de-lish-ous!!!!!!
Thank you
We’re so glad you enjoyed it! Love the additions. Thank you so much for the lovely review!
Anne K says
We had this for dinner tonight and it was outstanding. I had chosen the recipe because it looked like it would be quick and easy – It was! But I was taken by surprise with how delicious it was. I skipped the maple syrup because my husband doesn’t like any sweetness in his entrees, and I added a pinch of baking soda instead to cut down the acidity. Delicious! Thank you so much for the recipe. I will put it in regular rotation.
Woohoo! We’re so glad you enjoyed it, Anne. Thank you for sharing! xo
Jess says
This was soooo good and so easy. We used high protein lentil pasta and it was a great pairing! Thanks so much!
Yay! We’re so glad you enjoyed it, Jess. Thank you for sharing! xo
Isabella says
Hi Minimalist Baker! Your recipes mean the world to me! Every Monday, Me and my Sister always look on your website for mouth watering recipes. I really enjoy them! Keep up the good work:)
Aw, love that! Thank you so much for sharing, Isabella! xoxo
Neha says
I tried this recipe yesterday and we loved it! I used an equal quantity of fresh coarsely pureed tomatoes, 1 tsp chili flakes, some dried basil and some ready pasta seasoning that I had on hand. I also used whole wheat pasta. It was wonderful with some garlic bread. Thank you!
Wonderful! We’re so glad you enjoyed it, Neha. Thank you for sharing! xo
Jim G says
So very tasty, and SO very easy.
We like spicy and 2-1/2 tsp red pepper flakes was enough. The maple syrup is a great addition
Wonderful! Thanks so much for sharing, Jim!
Rob says
You cannot purchase crushed San Marzano tomatoes. Real San Marzano tomatoes only come whole.
Hi Rob, thanks for that tip! You can add them to a blender and pulse for a crushed effect. Hope that helps!
Nicole says
This was great! I crumbled in a few of the vegan sausage patties (also great) for a play on bolognese.
Ooo – yum! What a delish combo. Thanks for the inspiration! xo
June says
Made this tonight. Another winner recipe and very simple. I added a jalapeno pepper to make it hotter. It’s so tasty. Tastes like it could come from a fancy restaurant. Thanks for posting this!
Ooo – we love that you added even more spice! Yum! Thanks so much for the lovely review, June, we’re so glad you enjoyed! xo
Marie Biddix says
I was visiting your website this morning for my usual chocolate muffin recipe when this pasta dish caught my eye. I waited all day to make it and it did not disappoint! I used chopped parsley since I did not have any basil. I used 1.5 t of red pepper flakes just in case it was too much heat and since I am not as tolerant as I used to be I added some lemon zest and that did the trick! At one point tonight I realized I had so many MB recipes yesterday and today. Hash browns, chocolate muffins, broccoli pesto salad and millet cake. Thanks again to all you wonderful people for helping me on this journey that has changed my life. July 30th makes 1 year of eating this way and your 5 circles fit just right into my life. I am healing and food is medicine for me! XOXOXOX
Aw, yay! Thanks so much for the lovely review and for sharing your modifications, Marie! We’re so glad you enjoy so many recipes! xo
JenBas says
Looks delicious! I am on a “no-added sugar” diet for some health reasons so I would omit the maple syrup, but what impact will that have?
Hi Jen! During testing we found that the maple syrup added a slight pleasant sweetness that balanced the spice nicely, but you’ll be find to omit it. Let us know what you think if you give it a try! xo
Doreen Tucker says
I have fresh San Marzanos growing in my garden, how do I substitute those for canned?
Hi Doreen! We haven’t tried this with fresh tomatoes, but we’d suggest cutting them, letting them drain slightly (in a colander over a bowl) to release excess liquid, and then blending them until they’re broken down slightly, but not a smooth sauce. Let us know how it goes if you give it a try! xo
Deneen says
It was very good except it was SO spicy. I only used 1t red pepper flakes. Maybe some brands are spicier than others. I will try again but with 1/4t of red pepper flakes.
Thank you for the easy recipe.
Hi Deneen! Thanks so much for your review and for sharing your experience, we love to hear you’ll make it again! xo
Kelly says
I prepared this recipe yesterday and I LOVED it! I followed the recipe exactly as written along with your advice to start with 1 teaspoon of the crushed red pepper (I can’t handle the heat!). Quick, easy and delicious!
Wonderful! Thank you so much for sharing, Kelly! xo
Tony says
maple syrup????????????
Hi Tony! We found during testing that maple syrup added a nice sweetness that balanced the spicy, savory notes of the sauce. We love it! Let us know what you think if you give it a try! xo