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.
Our New Cookbook FLAVOR MADNESS Is Out
Did you know we have a new cookbook FLAVOR MADNESS ready for grabs? You absolutely can't miss it. Check it out!
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.
Sandra says
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 🙂
Michael Hultquist - Chili Pepper Madness says
Thanks, Sandra! I appreciate it. I'd love to try this with those peppers as well.
Holly Zimmer says
OMG this makes my mouth water. One of my fave spicy recipes is spaghetti. I can eat the whole pot 🙂
Michael Hultquist - Chili Pepper Madness says
Yes! Spaghetti is a good one, Holly!
Gillian Law says
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!
Michael Hultquist - Chili Pepper Madness says
Perfect! Thanks, Gillian!
MJ Alfaro says
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.
Jeff Bodnar says
Easy to follow recipe. Very flavorful
Favorite spicy dish is Chicken an shrimp vindaloo
Michael Hultquist - Chili Pepper Madness says
Thanks! I love a good vindaloo.
Kevin says
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.
Michael Hultquist - Chili Pepper Madness says
Oh yeah!!
Alyssa says
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!
Panagiotis Charitakis says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Panagiotis!
Sharon says
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!)
Michael Hultquist - Chili Pepper Madness says
I love it, Sharon! Let me know how it turns out for you! Scotch Bonnets rock!! And jalapenos... always.
Kelly says
What the heck is soppressata?????
Michael Hultquist - Chili Pepper Madness says
Kelly, it is a spicy Italian salami, basically. Very tasty!!
Samridhi Agrawal says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Samridhi. I appreciate it. I think your hot sauce idea sounds great! Let me know how it turns out for you.
Marcia S. says
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!
Michael Hultquist - Chili Pepper Madness says
Yes! I love to hear this, Marcia. Thanks!
Bob Jacobsen says
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!
Michael Hultquist - Chili Pepper Madness says
I hear you, Bob. Luckily you can spice it up to your preferred level! And I'll have some of the green chili, too.