Spicy Penne Arrabbiata
This penne arrabbiata recipe brings the classic Italian dish to a whole new level with lots of chili flakes and extra spicy peppers. If you like your pasta spicy, this is for you!
Patty and I love Italian food. We have our favorite local place and we relished the amazing cuisine during our long trip to Italy. Talk about flavor. Italian food is known for its amazing flavor and ingredients, but it isn’t really known for being “spicy”. Don’t get me wrong, though. The Italians know how to spice things up when they want to.
Case in point – Penne Arrabbiata. This is a famous spicy Italian dish that incorporates chili flakes into the spicy tomato sauce, making it wonderfully zesty. The word “Arrabbiata” in Italian translates to “angry,” so you know your taste buds are in for a ride when you sit down for dinner with this dish.
The sauce is traditionally made with tomatoes, garlic and chili flakes cooked in olive oil. The “angry” bits come from the heat of the chili flakes. My version, though, includes fresh peppers as well as extra spicy chili flakes, bringing it to a whole new level of spiciness. I just can’t help myself! I love it spicy!
Remember, my friends, you can easily tame the heat with milder peppers to fit your own preferred level of heat.
This recipe is in my cookbook, “The Spicy Food Lover’s Cookbook” (by Michael Hultquist), in the “Piquant Pasta!” chapter. It is originally entitled “All-the-Way Arrabbiata” and incorporates fiery ghost peppers and ghost pepper flakes. I’ve adapted it slightly here to let you make it with peppers that aren’t quite so hot. Your choice!
I hope you will check out my cookbook!
Let’s talk about how we make my Spicy Penne Arrabbiata, shall we? I love a good spicy pasta dish. The arrabbiata sauce is wonderfully spicy.
Ingredients Needed
- 1 tbsp (15 ml) olive oil, plus more for serving
- 1 small onion, chopped
- 1 spicy pepper of your choice, chopped (I used a ghost pepper, but use your preferred level, such as a jalapeno, serrano, or habanero pepper)
- 2 red Fresno peppers, chopped
- 3 cloves garlic, crushed
- 1 tsp spicy red pepper flakes, plus more for serving (for an even spicier version, use fiery ghost pepper flakes)
- 1 (14-oz [396-g]) can diced tomatoes (for a saucier version, use 2-3 cans, or add tomato sauce)
- ¾ cup (130 g) cherry tomatoes
- 4 oz (113 g) hot soppressata, chopped
- Salt and pepper to taste
- 1 lb (454 g) pasta noodles—I used penne
- Fresh chopped basil, for serving
Spicy Penne Arrabbiata Recipe Steps
First, heat a large pan to medium heat and add the olive oil. Add the onion and peppers. Cook them down for 5 minutes or until soft.
Add the garlic and pepper flakes; stir to coat. Cook until fragrant, about a minute.
Stir in the tomatoes, cherry tomatoes and hot soppressata. Season with salt and pepper. Stir and reduce the heat to a simmer. Simmer for 15 minutes.
While the sauce is cooking, prepare your noodles according to the packaging instructions to al dente. Drain the pasta, but reserve about a cup (240 ml) of the pasta water. Stir a half cup (120 ml) of the pasta water into the sauce to loosen it up. Stir in more pasta water, if needed.
Stir in the noodles, then garnish with fresh chopped basil and extra crushed red pepper.
Drizzle with extra olive oil and serve.
BOOM! Fire it up, my friends! What peppers have you decided to use? Let me know because I”m curious! I hope you enjoy it.
Recipe Tips & Notes
- The Sauce. This isn’t an overly saucy recipe. If you’d like a saucier version, stir in another can of diced tomatoes or tomato sauce.
- Tweak the Heat. This recipe brings some serious heat if you’re going to use ghost peppers like I did. If you haven’t cooked with ghost peppers, prepare yourself. For a milder version, you can easily swap out ghost peppers for other peppers. Habaneros will bring a very nice level of heat. You can usually find ghost pepper flakes online, though I like to grown my own and dehydrate them at home.
- The Toppings. I’ve used extra chili flake, fresh sliced cherry tomatoes and chopped basil here, but it’s also great with grated parmesan cheese. I also like a bit of hot sauce. Yum!
Try Some of My Other Spicy Pasta Recipes
- Mike’s Mad Dog Mostaccioli
- Cajun Shrimp Pasta
- Pasta with Creamy Roasted Red Pepper Sauce
- Creamy Taco Pasta
- Jalapeno Popper Mac & Cheese
- Buffalo Chicken Mac & Cheese
- Creamy Tortellini Pasta with Fire Roasted Tomatoes
- Rasta Pasta with Shrimp
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mike’s Cookbook – The Spicy Food Lovers’ Cookbook
Don’t forget to check out my cookbook, “The Spicy Food Lover’s Cookbook”. It’s packed with 75 recipes for spicy food lovers of all levels, with easy recipes for seafood, from the land, handhelds, slow cooker meals, pressure cooker, pasta and so much more. If you love it spicy, you need this book. Let me know what you think of it! Keep it spicy, my friends! — Mike H.
- 1 tbsp olive oil plus more for serving
- 1 small onion chopped
- 1 spicy pepper of your choice chopped (I used a ghost pepper, but use your preferred level, such as a jalapeno, serrano, or habanero pepper)
- 2 red Fresno peppers chopped
- 3 cloves garlic crushed
- 1 tsp spicy red pepper flakes plus more for serving (for an even spicier version, use fiery ghost pepper flakes)
- 1 14-oz can diced tomatoes (for a saucier version, use 2-3 cans, or add tomato sauce)
- ¾ cup cherry tomatoes
- 4 oz hot soppressata chopped
- Salt and pepper to taste
- 1 lb pasta noodles I used penne
- Fresh chopped basil for serving
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Heat a large pan to medium heat and add the olive oil.
-
Add the onion and peppers. Cook them down for 5 minutes or until soft.
-
Add the garlic and pepper flakes; stir to coat. Cook until fragrant, about a minute. Add the diced tomatoes, cherry tomatoes and hot soppressata. Season with salt and pepper. Stir and reduce the heat to a simmer. Simmer for 15 minutes.
-
While the sauce is cooking, prepare your noodles according to the packaging instructions. Drain, but reserve about a cup (240 mof the pasta water. Stir a half cup (120 mof the pasta water into the sauce to loosen it up. Stir in more pasta water, if needed.
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Stir in the noodles, then garnish with fresh chopped basil and extra crushed red pepper. Drizzle with extra olive oil and serve.
HOT TIP: This isn’t an overly saucy recipe. If you’d like a saucier version, stir in another can of diced tomatoes or tomato sauce.
TWEAK THE HEAT: This recipe brings some serious heat. If you haven’t cooked with ghost peppers, prepare yourself. For a milder version, you can easily swap out ghost peppers for other peppers. Habaneros will bring a very nice level of heat. You can usually find ghost pepper flakes online, though I like to grown my own and dehydrate them at home.
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great recipe. I only added 3 tablespoon of heavy cream (whipping cream) to it
delicious!!!
Thanks, Tony! I love the addition!
A winner has been chosen! Thanks, everyone, for participating in the contest! The contest is now closed. I greatly appreciate all of your support! — Mike H.
My favorite spicy dish is my next one! 😀
If I’m seriously picking one, though, it’s probably your Chili Con Carne right now. Gonna have to make that soon, I think!
Thanks for all you do to bring us spicy deliciousness!
This sounds good as do most all of the recipes on this site. We LOVE spicy foods in our family. One of our favorite go-to recipes is the Coconut Chicken Curry and I made the salsa ranchera the other day and it went over so well. Thanks for posting and sharing all of these!
Great to hear, Tayne! I appreciate it!
That recipe looks good. Personally I wouldn’t use a ghost pepper. My husband and I grow habaneros.
We like recipes for spicy pasta dishes.
Thanks for sharing another recipe from your cookbook. I can’t wait to see all the other recipes.
Sure thing, Debbie! Easily adjust to your preferred heat level! Habaneros would be GREAT here.
This recipe sounds fantastic, as do all of your recipes. I wish I had time to make them all! One of my favorites in your Chile Verde. It’s to live for!!
Thanks, Carol! I love it, too!
Looks awesome, as do all your dishes. I’m not at the same heat level but do love some spice. My current favorite is the Cowboy Candy / Candied Jalapenos. Followed your recipe and did a batch without the turmeric and with. Definitely prefer the turmeric version. Thanks for all you do.
Thanks a lot, Scott! Great choices!!
The Spicy Penne Arrabbiata looks fresh and colourful, yet with hidden a depth from the peppers and spices.
I haven’t made this …. yet. So can’t rate it.
However, on presentation I’d give it * * * * * stars.
Thanks, Jayne!
Made this one yesterday and it was great. No leftovers.
My favorite spicy dish is Thai pork Krapao with basil and about 10 birds eye chilis.
Thanks
Excellent! Thanks, Kevin!
Great Recipe as usual. I love the spice and flavor. My kids love it also and we usually make this one or another one close to it once a week. Thank you.
Thanks, Tim!!
I love spicy food. Angry or VooDoo Shrimp at Heaven on Seven in Chicago. Mmm mmm good. I’m so glad to have found your site years ago because now I can attempt to make my favorite spicy foods at home. Your Spicy Cajun Shrimp is right up my alley. Can’t wait to give it a try.
Amazing recipes!
My faves are the hot honey infusion and the baked cream cheese jalapeno peppers. While the wife wont eat it (she’s not into hot food 🙁 ), my kids love it!
Thanks, Scott. It took me years to convert my wife into a chilihead. Haha. Worth it! Thanks.
This recipe looks great and I’ll have to give it a try. Please enter me in your cookbook giveaway for the one-year anniversary. Any recipe involving spicy wings (since I’m from Buffalo) is high on my list. Thanks for this and all your recipes.
Mike
Thanks, Mike! Wings!!
I lived in Italy before moving to Spain. And this was my favorite pasta sauce. My garden is growing full on chilies. I’m gonna do mine, mixing Serrano and Bishop’s crown.
Nice. Serranos and Bishop’s Crowns are GREAT peppers!
Your crispy chicken wings are the best. this recipe is really good as well.
Thanks, Graham! Definitely nice and crispy.
Oh Em geeeeeee,This looks amazing I love Arrabbiata, but find when you eat out at restaurants its just a basic Napoletana sauce that they have added some chilli’s to last minute, blurgh. And it must must must be served with Penne pasta, to soak up and hold those scrummy sauces.
I have never tried it with soppressata, so was really happy with the richness it gave the sauce. Definitely a favorite so far. So many recipes so little time…. ????
Thank you so much for sharing,
Hugs from across the sea in South Africa
Thanks so much, Halima! This is the way to spice it up. I appreciate it!
I had to tame down the spice a little but made a great dish. Penne pasta is my favorite pasta
Thanks, Steve!
aaa nice 🙂 been doing similar variations (fusilli and lover heat level) for my family all summer 🙂 great cooking, and a lot of inspiration on these pages … keep on going 🙂
I did not not make it as spicy as your recipe but everyone gobbled it up! I really love your jams and jellies. I have been making them for over 13 years now. I have some specials that come close to yours with heat..pineapple habanero is one that everyone loves, the heat and the sweet gets them everytime. I really enjoy your site, keep up the great work!
Excellent, Sharon! I appreciate it!
For better or worse, I don’t live near a big city… definitely for better! However, it does force me to ‘MacGyver’ a lot of your recipes, again for the better. I have recently met a new friend who loves to grow chilies and tomatoes. Yes,!!
I also have an East Indian friend who has been teaching me her cuisine for a few years now. I am taking great delight in blending traditions, which makes my belly very happy.
Keep up the great work, and Thank you.
So perfect, Iean! I appreciate the comments!
Hey Mike, I’m loving your recipes. Haven’t done this one yet, but sure going to give it a try before the end of the week. I originally stumbled on your site looking for hot sauce recipes, but now the highlight of my day is reading what new recipe you have for me to try out. It’s hard picking a favourite coz most of your recipes are fantastic. Right now my favourite would be your Mango-Harbanero Chicken, I make 2 batches each time, one with Jalapenos for the Missus and girls & one with Scorpions for me and the boy.
That’s GREAT, Geoff! Glad you are enjoying the recipes! Mango-Habanero chicken is a good one. I appreciate it.
Hi Mike, I love making pepper jams and your Habanero Pepper Jam is especially tasty. My favorite dish to make with peppers is a recipe for Goulash Soup which I recieved from a German lady. I float a couple split habanero peppers on top, cook all day and serve with plenty of crusty bread.
Nice touch with the habaneros, Carol!
The cajun shrimp is my all time favorite that I’ve seen so far! Definitely need to purchase your book asap!
Thanks, Amanda! Cajun Shrimp — Yes!
Great recipe I had to adjust a little for my wife to eat it but she even liked it. I put some home made smoked spicy sausage in it and it really kicked it up a notch Keep them coming. After think about it if I didn’t adjust for my wife I would have more for myself, LOL
Haha, thanks, Leo!!!
Oh my gosh! So tastefull! I love pasta! Specially when it’s mouth burning!
Here in Québec City, Canada,we are a small bunch of spicy food lovers! But one pepper after one, we will conquer, thanks to you Michael!
Thanks, Bruno! Conquer, yes! Spicy food lovers unite!
Spicy Arabiatta sound super delicious. I bookmarked this recipe for later this week. I love spicy pasta.
loved this dish before; love it even more now
I’d love to give your cookbook as a Christmas gift to my husband who loves all things spicy. That’s why he married me, lol!
Alright, Rochelle! Great!!
This looks like a delicious recipe Mike, which isn’t surprising in that it is coming from you. I’ve got to try it out, thanks for sharing. I’d love a chance to win one of the 3 cookbooks as well.
~ Kort
Thanks so much, Kort!
Wow! Wonderful recipe – I used La Bomba & Apache peppers (grew them this year). We had this for an early lunch (having our Thanksgiving turkey later on today). Will make this again soon!
Your new cookbook looks wonderful and I’d love a chance to win one, so I can enjoy your recipes over and over. Thanks for the offer.
Wish you lots of sales 🙂
Thanks, Sandra! I appreciate it. I’d love to try this with those peppers as well.
OMG this makes my mouth water. One of my fave spicy recipes is spaghetti. I can eat the whole pot 🙂
Yes! Spaghetti is a good one, Holly!
Oh my, this looks amazing. It’s a recipe that can be a bit dull in many restaurants, but this version sounds incredible. I’ll definitely try it!
Perfect! Thanks, Gillian!
I love all things spicy and this looks like a great one to try! My favorite spicy dish is (the last one I ate usually lol) cajun pasta.
Easy to follow recipe. Very flavorful
Favorite spicy dish is Chicken an shrimp vindaloo
Thanks! I love a good vindaloo.
This looks amazing. Have so many of your recipes bookmarked for future dinners. One my favorite spicy dishes in the fall is smoked brisket chili.
Oh yeah!!
I can’t wait to try this recipe! I LOVE my pasta spicy! I will definitely have to get my hands on the Spicy Food Lovers Cookbook!
Looks very delicious!!! I have to try it soon.
Anything that has lot of heat in it, instantly becomes my favorite dish, but I spicy chicken wings is my favorite by far!!!
Keep it going!!!
Regards
Panagiotis
Thanks, Panagiotis!
Thank you for posting this, Mike! I know it will be terrific and I’ll try it with Scoth Bonnets and orange jalapeños (my “go to” peppers!). And I had missed the Shrimp in chipotle-tequila sauce so can’t wait to try that one too!! With a spicy margarita of course (Made with hot simple syrup!)
I love it, Sharon! Let me know how it turns out for you! Scotch Bonnets rock!! And jalapenos… always.
What the heck is soppressata?????
Kelly, it is a spicy Italian salami, basically. Very tasty!!
I absolutely love this recipe. What makes it super amazing is the depth that you go to explain the proper science behind cooking it. Also the fact that you use the choicest of ingredients to make your dishes. I’ve tried many of your recipes and cannot say what is better … they are all absolutely delicious. I love spicy food and experiment with them a lot. My recent experimentation is freshly grown ghost pepper….. oh yeah they are hot. I’m thinking of doing a hot sauce with mango and coriander…. any other ideas that you can share? Thanks Sam
Thanks, Samridhi. I appreciate it. I think your hot sauce idea sounds great! Let me know how it turns out for you.
This recipe is something my family will love! My kids are adults now, but they loved spicy foods from quite a young age. We’re trying to teach our grandkids to love spice too. I only found your blog about a year ago, I’m so glad I did!
Yes! I love to hear this, Marcia. Thanks!
This recipe looks amazing. No ghost peppers tho. The older I get the less heat I can handle, which saddens me. Nonetheless I will be trying this. As far as my favorite spicy dish, almost anything that bites back is good. But give me a bowl of green chili and some warm tortillas and I am a very happy man!
I hear you, Bob. Luckily you can spice it up to your preferred level! And I’ll have some of the green chili, too.
That looks amazing! Plus its quick and easy which is an added bonus! Only thing I would add is some spicy grilled chicken served with it!
An amped up chicken jalfrezi is my favorite spicy dish! Maybe a future recipe?!
Yes! Spicy grilled chicken would be perfect here!
I love pasta and this sounds great! I would have to tame it down a little using jalapenos – ghost peppers are a little beyond my spice level LOL
We loved all the chicken wing recipes – perfect football food!!
Agreed, Cherie!
This looks absolutely amazing! I love spicy pasta, but since my partner can’t handle any spice at all, I usually just put some hot sauce in mine. My all-time favorite dish is jerk pork steak or jerk chicken wings on the grill. I dehydrated some of my home-grown jalapeños and habaneros, ground them into a powder, and I put some in all my spice rubs. Love your website!
Thanks, Peg! You are a true spicy food lover!
Love your recipes, share them with son in law, we are in contest to see who can eat the hottest.
Growing reaper, monkey face, thai dragon, basket of fire and dragons breath, hopefully can over winter in green house!!
Those are some great peppers, Paul!
Cant wait to make this recipe this week. Ive put your Cookbook on my Christmas wish List. Im sure the recipe is a winner as i have made a number of your and they are always awesome.
My favorite spicy dish is bacon wrapped stuffed jalapenos. forgot to add this
Spicy Penne Arrabbiata Recipe Love it but I do add another can of diced tomato with chills and some heavy cream just to make it a nice rich creamy sauce then to my dish I add some HOT sauce or maybe some diced reaper and Blue or Gorgonzola P,S.I can only make it with jalapeno due to the wife.
Excellent !
Perfect updates, Matt! I love it!
Your Spicy Penne was once again a hit with my family and close neighbors at dinner last week. They are always amazed when I make one of your dishes from recipes. I have to be honest I don’t have just one favorite from all your recipes they are all favorites! Please keep sharing your wonderful recipes as I always share them with my friends and family.
Thank you
Thanks so much, Rickey!! This the hugest compliment! I sincerely appreciate it!
My favorite spicy dish is chicken gumbo.
I have a great recipe for that! Cajun Chicken and Sausage Gumbo. Great stuff! https://www.chilipeppermadness.com/chili-pepper-recipes/soups-salads-stews/cajun-gumbo/
Not only does this recipe sound amazing, it looks delicious. Very vibrant colors and lots of spice to boot. Cant wait to try it!
Sitting at work and stumbled across this recipe, I’m now creating a shopping list and leaving work just to go home and try this one out, is 8am too early for delicious spicy pasta? No, and lose all friends that disagree. Thank you for yet another amazing recipe for us pepper heads! Keep up the great work!
Thanks, Troy! Definitely not too early for pasta! Haha, enjoy.
High Mike
Loved the the spicey penne arrabbiata.
Could you do more Indian vegetarian dishes.
Cheers
Thanks, Soner. I’ll definitely add some to my list! I appreciate it!
So glad I found your site. With an over abundance of hot peppers this year I needed to find a way to use them up so I used a lot of your sauce recipes.
Glad you found me, Lora-Lynn. I hope you find the information useful.
cheers Mike. inspired me to do one this morning. de arbol used and sunstream tomatoes (along with tinned) with spirale pasta. i use a teaspoon of brown sugar too.
keep on cookin’ 🙂
I love the additions! Very nice.