Penne all’Arrabbiata

5 from 51 votes

This penne all’Arrabbiata is a delicious classic pasta dish that's ready in less than 20 minutes. It has loads of ripe tomatoes, fresh garlic, and a lightly spicy bite.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Low Calorie, Vegan, Vegetarian

Servings: 1-cup servings (total yield: 9 cups pasta with sauce))

Calories: 230kcal

Author: Toni Dash

Ingredients

16 ounces dried penne pasta regular or gluten-free
1 tablespoon olive oil
¼ cup finely diced onion
3 cloves garlic minced
2 tablespoons tomato paste
2 teaspoons Calabrian chili paste or to taste
½ teaspoon dried Italian seasoning
1 pint cherry tomatoes
1 15.5 ounce can can tomato sauce
Fresh basil for garnish

Instructions

Bring a large pot of salted water to a boil and cook the pasta to al dente according to the package directions (usually about 9 minutes). Reserve 1 cup of the pasta cooking water before draining (and rinsing as called for by the pasta instructions).
While the pasta cooks: Heat a large high-sided skillet or pot over medium heat. Heat the olive oil and add the onion. Cook until the onion is soft and translucent (2-3 minutes).
Add the garlic and cook 30-60 seconds.
Stir in the tomato paste, Calabrian chili paste, and Italian seasoning.
Add the cherry tomatoes and tomato sauce. Stir to combine. Cook, stirring periodically, until the cherry tomatoes begin to burst (7-10 minutes).
See NOTES below regarding pasta consistency.
Add the cooked pasta to the sauce and stir until the pasta is completely coated in sauce. If the sauce becomes too dry, add a splash of reserved pasta water.
Garnish with fresh basil and enjoy immediately.

Notes

Ingredient notes:

Use fresh garlic (not garlic paste or diced garlic from a jar)
If you cannot locate Calabrian chile pepper paste red pepper flakes can be substituted. Add a teaspoon and taste before adding more to ensure the pasta won't be too spicy.
Use canned tomato sauce (100% tomato sauce); not a pasta sauce or jarred marinara sauce.
Penne is a traditional pasta to use with this sauce but any type of short pasta can be used.
The type of penne used may change the calorie and nutrient values.

Arrabbiata sauce consistency:

Like it chunky? Leave as is.
Want smaller pieces of tomatoes? Use a potato masher to mash the tomatoes after cooking to yield a textured sauce with smaller pieces of tomatoes.
Don't like pieces of tomatoes? You can use an immersion blend or process the sauce through a traditional blender or food processor to your desired consistency. Add back to the warm pan and toss in the pasta.

How to store: Leftover pasta can be stored in an airtight container in the refrigerator for up to three days.

Nutrition