Arrabbiata Sauce with Penne

If you love a pasta dish that hits the sweet spot between simple and bold, this Arrabbiata Sauce with Penne is exactly the kind of weeknight hug you need. Bright tomatoes, golden onion, big garlicky flavor, and a good dose of crushed red pepper make a sauce that’s vibrant, quick to pull together, and endlessly comforting. It’s the kind of recipe you’ll lean on when you want something special without fuss — and it plays beautifully with a grating of Pecorino Romano or Parmesan at the end.

This version keeps things reliable and pantry-friendly: canned San Marzano whole tomatoes provide a rich, slightly sweet base, while tomato paste deepens the tomato flavor. Fresh basil and parsley finish the sauce with a lift of herbaceous brightness. The result is a classic Arrabbiata with a balanced, lingering heat that pairs perfectly with a sturdy cut of pasta like penne.

Why you’ll love this recipe

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• Big flavor for minimal effort: a short ingredient list that delivers layers of taste.
• Comforting and fast: total hands-on time is under 20 minutes once the sauce is simmering.
• Flexible heat level: use 1 to 3 teaspoons of crushed red pepper flakes depending on how brave you’re feeling.
• Great for meal prep: the sauce keeps well and tastes even better the next day.

Ingredients

• 1 pound penne
• 1/4 cup extra virgin olive oil
• 1/2 yellow onion, diced (or 1 teaspoon onion powder)
• 6-8 cloves garlic, minced
• 1-3 teaspoons crushed red pepper flakes (or as much as you can handle)
• 2 tablespoons tomato paste
• 128 oz. can San Marzano whole tomatoes with juices
• 1 teaspoon dried oregano
• 1/2 tsp each dried thyme, salt
• 3 tablespoons minced fresh basil (or 1 TBS dried)
• 2 tablespoons minced fresh parsley (or 2 tsps. dried)
• Pecorino Romano or Parmesan cheese for serving

Equipment

• Large pot for boiling pasta
• Large skillet or medium pot for the sauce
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Can opener and measuring spoons/cups

Prep tips

• If you use onion powder instead of fresh onion, add it to the sauce later with the dried herbs so it rehydrates and blends smoothly.
• Mince the garlic finely — it should melt into the sauce rather than pop out in big chunks.
• Reserve about 1 cup of the pasta cooking water before draining; it’s ideal for loosening and finishing the sauce if needed.

Step-by-step instructions

Follow these steps in order to make the Arrabbiata Sauce with Penne. The directions are rewritten in clear, numbered steps that match the ingredient list and keep the original sequence of actions.

1. Fill a large pot with water and bring it to a vigorous boil over high heat. Salt the water generously, then add 1 pound penne and cook according to the package instructions until al dente. Before draining, scoop out and reserve about 1 cup of the starchy pasta cooking water, then drain the penne and set aside.
2. While the pasta cooks, place a large skillet or medium pot over medium heat and pour in 1/4 cup extra virgin olive oil. Allow the oil to warm but not smoke; it should shimmer gently.
3. Add 1/2 yellow onion, diced. Sauté the onion in the warm oil, stirring occasionally, until it becomes translucent and soft, about 5–7 minutes. If you opted for 1 teaspoon onion powder instead of fresh onion, wait and add it in step 7 with the dried herbs.
4. Stir in 6–8 cloves garlic, minced. Cook the garlic with the onion for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic; it should smell savory and sweet rather than bitter.
5. Add 1–3 teaspoons crushed red pepper flakes to the skillet. Stir to toast the flakes briefly in the oil for about 30 seconds; this step releases their flavor and heat into the oil, which carries it through the sauce. Adjust the amount in the pan depending on how spicy you want the sauce.
6. Stir in 2 tablespoons tomato paste. Cook the tomato paste with the onion, garlic, and pepper flakes for 1–2 minutes, stirring frequently. This concentrates and caramelizes the paste, giving the sauce a deeper, richer tomato flavor.
7. Pour in the contents of a 128 oz. can San Marzano whole tomatoes with juices. Break the tomatoes up in the skillet using a wooden spoon or spatula; press and crush them until they reach a chunky, saucy texture. If you used onion powder instead of fresh onion, add it now along with the dried herbs.
8. Add 1 teaspoon dried oregano, and 1/2 teaspoon each dried thyme and salt. Stir to combine. Let the sauce come to a gentle simmer, then reduce the heat to low and let it cook uncovered for 10–15 minutes to allow flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking. If the sauce reduces too much, add a splash of the reserved pasta water to reach your desired consistency.
9. When the sauce has simmered and the flavors have rounded, stir in 3 tablespoons minced fresh basil (or 1 tablespoon dried) and 2 tablespoons minced fresh parsley (or 2 teaspoons dried). Taste and adjust seasoning: add more salt or red pepper flakes if you want more heat.
10. Add the drained penne directly to the skillet with the sauce and toss gently to coat. If needed, add a few tablespoons of the reserved pasta water to help the sauce adhere and create a silky finish. Cook together over low heat for 1–2 minutes until the pasta is warmed through and fully incorporated with the sauce.
11. Serve the Arrabbiata Sauce with Penne immediately in warm bowls or on plates. Offer Pecorino Romano or Parmesan cheese at the table for grating over each portion, and garnish with a few extra leaves of fresh basil or a pinch of parsley if you like.

Serving suggestions

This Arrabbiata Sauce with Penne is perfect on its own, but you can elevate the meal with a few simple sides:

• A crisp green salad dressed with lemon and olive oil helps cut through the richness.
• Toasted garlic bread or a rustic baguette is perfect for mopping up any extra sauce.
• Roasted vegetables — think eggplant, zucchini, or bell peppers — pair beautifully and add texture.

Make-ahead and storage

Store leftover Arrabbiata Sauce with Penne in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or reserved pasta water to loosen the sauce as needed. The sauce itself (without pasta) freezes well for up to 3 months; thaw overnight in the refrigerator before reheating and tossing with freshly cooked pasta.

Notes and troubleshooting

• If your sauce tastes flat, a small pinch of sugar (about 1/4 teaspoon) can balance the acidity of the tomatoes without making it sweet.
• Burnt garlic will give the sauce a bitter edge. Keep the heat moderate when cooking the garlic and stir constantly during that step.
• If the sauce is too watery after adding the whole tomatoes, simmer a bit longer uncovered, or stir in a tablespoon of tomato paste to thicken it.
• For a smoother sauce, use an immersion blender right in the skillet to break down the tomatoes to your preferred consistency before adding the fresh herbs.

Flavor variations

• Add a splash of good-quality balsamic vinegar at the end for a tangy-sweet lift.
• Stir in a spoonful of ricotta to make a creamier, slightly mellowed arrabbiata.
• Fold in roasted mushrooms or grilled chicken for extra heartiness; if you choose a topping, keep the bold, spicy tomato base intact.

Final thoughts

This Arrabbiata Sauce with Penne is a dependable classic that’s both forgiving and full of personality. It hits all the notes: garlic-forward, tomato-rich, herb-scented, and with a satisfying kick from the red pepper flakes. Whether you’re cooking for a crowd or just craving a solo bowl, it’s a dish that comes together quickly, stores beautifully, and always feels a little like a celebration. Keep extra Parmesan on hand and enjoy the simple joy of a really well-made plate of pasta.

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Arrabbiata Sauce with Penne

A spicy, garlicky tomato sauce tossed with penne for a quick, flavorful weeknight meal.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 6 servings

Ingredients

• 1 pound penne
• 1/4 cup extra virgin olive oil
• 1/2 yellow onion diced (or 1 teaspoon onion powder)
• 6-8 cloves garlic minced
• 1-3 teaspoons crushed red pepper flakes (or to taste)
• 2 tablespoons tomato paste
• 28 oz San Marzano whole tomatoes with juices one can
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 3 tablespoons fresh basil minced (or 1 tablespoon dried)
• 2 tablespoons fresh parsley minced (or 2 teaspoons dried)
• Pecorino Romano or Parmesan cheese for serving

Instructions

• Bring a large pot of heavily salted water to a boil and cook the penne until just al dente according to package directions; reserve 1/2 cup pasta cooking water, then drain the pasta, rinse with cool water, and toss with a drizzle of olive oil. Set aside.
• While the pasta cooks, heat 1/4 cup olive oil in a large saucepan, braiser, or Dutch oven over medium-high heat.
• Add the diced onion and sauté until softened, about 5–7 minutes.
• Add the minced garlic and crushed red pepper flakes (start with less if desired) and sauté for 1 minute more.
• Stir in the tomato paste and cook for 1 minute to deepen the flavor.
• Add the can of whole tomatoes with their juices, breaking the tomatoes up with your hands or a spoon; stir in the dried oregano, thyme, and salt.
• Bring the sauce to a vigorous simmer, then lower the heat to maintain a gentle simmer and cook, occasionally mashing the tomatoes, for 15–20 minutes until slightly reduced; add reserved pasta water a little at a time if you prefer a thinner sauce.
• Stir in the minced fresh basil and parsley, then add the drained pasta to the sauce and toss to combine. Adjust seasoning with salt, pepper, a pinch of sugar for sweetness, or extra red pepper flakes for heat.
• Serve immediately with plenty of freshly grated Pecorino Romano or Parmesan cheese.

Equipment

• Large Pot
• large saucepan or braiser or Dutch oven
• Colander
• potato masher or wooden spoon
• Measuring Spoons
• Knife and cutting board

Notes

• This version includes sautéed onion and extra herbs for extra flavor.
• San Marzano tomatoes are recommended for their sweet, intense flavor.
• Start with less crushed red pepper and add more to taste.
• Add reserved pasta water to thin the sauce if needed.
• For a more classic arrabbiata, omit the sautéed onion, tomato paste, and extra herbs.