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!
Spicy Penne Arrabbiata
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.
Let me show you how to make Penne Arrabbiata. I love a good spicy pasta dish. The arrabbiata sauce is wonderfully spicy.
Ingredients Needed
- Olive Oil. For cooking, plus more for serving.
- Onion. For an aromatic base.
- Fresno Peppers. Chopped. Optional, to up the heat factor for my chilihead friends. Feel free to use hotter chilies.
- Garlic Cloves. I love lots of garlic with my arrabbiata.
- Spicy Red Pepper Flakes. For the spicy heat factor.
- Tomatoes. Form the base of your tomato sauce.
- Hot Soppressata. My personal addition, for flavor and a touch more spice factor.
- Salt and Pepper. To taste.
- Penne Noodles. You can use your favorite pasta as well.
- Fresh Chopped Basil. For a fresh finish.
How to Make Penne Arrabbiata
First, heat a large pan to medium heat and add the olive oil. Add the onion and chilies. Cook them down for 5 minutes or until soft.
Add the garlic, cayenne, 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. And 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. Try it with my Fra Diavolo Sauce recipe.
- 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!
Storage & Leftovers
Refrigerator. Store leftover penne arrabbiata in an airtight container in the fridge for 3-4 days.
Reheating. For best texture, reheat gently on the stovetop or in the microwave with a small splash of water, broth, or extra sauce to loosen it up.
Freezing. You can also freeze it in a freezer-safe container for 2-3 months. Thaw overnight in the fridge, then reheat gently, adding a bit more sauce or olive oil if it seems dry.
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Try Some of My Other Spicy Pasta Recipes
- Shrimp Fra Diavolo
- Bucatini all Amatriciana
- 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
- Spaghetti All'Assassina (Killer Spaghetti)
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.
Penne Arrabbiata Recipe
Ingredients
- 1 tbsp olive oil plus more for serving
- 1 small onion chopped
- 2 red Fresno peppers chopped (optional, for extra spicy)
- 3 cloves garlic crushed
- 1 tsp spicy red pepper flakes plus more for serving
- 1/2 teaspoon cayenne pepper or to taste
- 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
Instructions
- 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, cayenne, 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 (240m) of the pasta water. Stir a half cup (120m) 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.
Notes
Nutrition Information
NOTE: This recipe was updated on 11/30/25 to include new information. It was originally published on 10/13/19.
Chris Duncan says
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?!
Michael Hultquist - Chili Pepper Madness says
Yes! Spicy grilled chicken would be perfect here!
Cherie F. says
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!!
Michael Hultquist - Chili Pepper Madness says
Agreed, Cherie!
Peg says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Peg! You are a true spicy food lover!
Paul Watson says
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!!
Michael Hultquist - Chili Pepper Madness says
Those are some great peppers, Paul!
jamie parisi says
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.
jamie parisi says
My favorite spicy dish is bacon wrapped stuffed jalapenos. forgot to add this
Matt M says
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 !
Michael Hultquist - Chili Pepper Madness says
Perfect updates, Matt! I love it!
Rickey Cate says
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
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Rickey!! This the hugest compliment! I sincerely appreciate it!
Rebecca Provan says
My favorite spicy dish is chicken gumbo.
Michael Hultquist - Chili Pepper Madness says
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/
Mike bagur says
Not only does this recipe sound amazing, it looks delicious. Very vibrant colors and lots of spice to boot. Cant wait to try it!
Troy Alan says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Troy! Definitely not too early for pasta! Haha, enjoy.
Soner Ali says
High Mike
Loved the the spicey penne arrabbiata.
Could you do more Indian vegetarian dishes.
Cheers
Michael Hultquist - Chili Pepper Madness says
Thanks, Soner. I'll definitely add some to my list! I appreciate it!
Lora-Lynn says
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.
Michael Hultquist - Chili Pepper Madness says
Glad you found me, Lora-Lynn. I hope you find the information useful.
col says
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' 🙂
Michael Hultquist - Chili Pepper Madness says
I love the additions! Very nice.