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Homemade Arrabbiata Sauce with Penne photo
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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
Cook Time25 minutes
Total Time35 minutes
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.