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!

Penne Arrabbiata Recipe
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 to make Penne Arrabbiata, shall we? I love a good spicy pasta dish. The arrabbiata sauce is wonderfully spicy.

Ingredients Needed
- Olive Oil. Plus more for serving.
- Onion. Chopped.
- Spicy Pepper. Chopped (I used a ghost pepper, but use your preferred level, such as a jalapeno, serrano, or habanero pepper).
- Fresno Peppers. Chopped.
- Garlic Cloves. Crushed.
- Spicy Red Pepper Flakes.
- Diced Tomatoes.
- Cherry Tomatoes.
- Hot Soppressata. Chopped.
- Salt and Pepper.
- Pasta Noodles.
- Fresh Chopped Basil. For serving.
How to Make Spicy Penne Arrabbiata - the Recipe Method
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. 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.
- 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!
Storage & Leftovers
Storing your Spicy Penne Arrabbiata in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate it promptly.
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.

Spicy Penne Arrabbiata Recipe
Ingredients
- 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
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 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.
- Stir in the noodles, then garnish with fresh chopped basil and extra crushed red pepper. Drizzle with extra olive oil and serve.
Notes
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.
Nutrition Information

Halima says
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
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Halima! This is the way to spice it up. I appreciate it!
Steve says
I had to tame down the spice a little but made a great dish. Penne pasta is my favorite pasta
Michael Hultquist - Chili Pepper Madness says
Thanks, Steve!
IVAN DRCEC says
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 🙂
sharon sivori says
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!
Michael Hultquist - Chili Pepper Madness says
Excellent, Sharon! I appreciate it!
Iean Dobson says
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.
Michael Hultquist - Chili Pepper Madness says
So perfect, Iean! I appreciate the comments!
Geoff says
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.
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Geoff! Glad you are enjoying the recipes! Mango-Habanero chicken is a good one. I appreciate it.
Carol says
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.
Michael Hultquist - Chili Pepper Madness says
Nice touch with the habaneros, Carol!
Amanda says
The cajun shrimp is my all time favorite that I've seen so far! Definitely need to purchase your book asap!
Michael Hultquist - Chili Pepper Madness says
Thanks, Amanda! Cajun Shrimp -- Yes!
Leo says
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
Michael Hultquist - Chili Pepper Madness says
Haha, thanks, Leo!!!
Bruno Foisy says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Bruno! Conquer, yes! Spicy food lovers unite!
Janet Wambold says
Spicy Arabiatta sound super delicious. I bookmarked this recipe for later this week. I love spicy pasta.
Anne Ritchings says
loved this dish before; love it even more now
Rochelle Ricks says
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!
Michael Hultquist - Chili Pepper Madness says
Alright, Rochelle! Great!!
Kort Kramer says
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
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Kort!
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!!