Name: Penne Arrabbiata Recipe
Prep time: 5 min
Cook time: 25 min
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)

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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.

Penne Arrabbiata sauce in a pan, ready to simmer

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.

Penne Arrabbiata in a bowl with extra spicy chili flakes

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

Penne Arrabbiata in a bowl, ready to serve

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 (Penne all'arrabbiata) in a bowl, ready to serve

Penne Arrabbiata Recipe

Penne Arrabbiata is a spicy Italian pasta with garlic, chili flakes, and a rich tomato sauce, easy to make, bold in flavor, perfect for weeknight dinners.

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Course: Main Course

Cuisine: American, Italian

Keyword: pasta, recipe, spicy

Prep Time: 5

Cook Time: 25

Calories: 611kcal

Author: Mike Hultquist

Servings:

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4.93 from 40 ratings

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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

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: For a milder version, dial back on the red chili flakes and cayenne. For spicier, use hotter chilies serrano or habanero pepper (or ghost pepper for serious chiliheads).

Nutrition Information

Calories: 611kcal Carbohydrates: 95g Protein: 23g Fat: 15g Saturated Fat: 4g Cholesterol: 22mg Sodium: 671mg Potassium: 720mg Fiber: 6g Sugar: 8g Vitamin A: 584IU Vitamin C: 43mg Calcium: 72mg Iron: 3mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 11/30/25 to include new information. It was originally published on 10/13/19.

Penne Arrabbiata Recipe

Spicy Penne Arrabbiata

Ingredients Needed

How to Make Penne Arrabbiata

Recipe Tips & Notes