There’s a reason this fiery, tomato-forward pasta remains a weeknight favorite: it’s fast, bold, and utterly satisfying. This Arrabbiata Sauce with Penne recipe combines sun-ripened tomatoes, a punch of garlic and red pepper flakes, and plenty of fresh herbs — all coming together over perfectly cooked penne. It’s the sort of meal that feels both rustic and elevated, bright with acidity, laced with heat, and finished with a grating of tangy cheese.
Why you’ll love this version
This recipe balances speed with depth. A generous can of San Marzano whole tomatoes forms a silky base while tomato paste and a quick sauté of onion and garlic build savory complexity. Crushed red pepper flakes give the characteristic bite — use more or less depending on your tolerance. Fresh basil and parsley at the end lift the sauce so it never feels heavy. Tossed with penne, it’s an ideal way to feed a crowd or pack lunches for the week.
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 sauté pan with a lid
- Wooden spoon or spatula
- Knife and cutting board
- Colander
Prep notes
Dice the onion finely so it softens quickly. Mince the garlic or press it for the most even texture. If using whole canned tomatoes, crush them by hand or with a spoon before adding to the pan so the sauce becomes cohesive more quickly. Measure your red pepper flakes to match how spicy you want the final dish — 1 teaspoon provides a gentle warmth, while 3 teaspoons will be noticeably fiery.
Step-by-step instructions
- Bring water to a boil: Fill a large pot with water and bring it to a rolling boil over high heat. Salt the water generously once it starts boiling.
- Cook the penne: Add 1 pound penne to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining. Drain the pasta in a colander and set aside.
- Warm the oil and soften the onion: While the pasta cooks, heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add 1/2 yellow onion, diced (or, if using onion powder, hold that for seasoning later) and sauté, stirring occasionally, until the onion is translucent and softened, about 4–6 minutes.
- Add the garlic and red pepper flakes: Stir in 6–8 cloves garlic, minced, and 1–3 teaspoons crushed red pepper flakes (adjust to your heat preference). Cook for 30–60 seconds, stirring constantly, until fragrant but not browned.
- Incorporate the tomato paste: Add 2 tablespoons tomato paste to the skillet. Cook and stir for 1–2 minutes so the paste deepens in flavor and coats the aromatics.
- Add the tomatoes and herbs: Pour in the contents of the 128 oz. can San Marzano whole tomatoes with juices. Break the tomatoes up with a spoon or spatula until mostly crushed. Stir in 1 teaspoon dried oregano and 1/2 teaspoon dried thyme. Add 1/2 teaspoon salt and mix to combine.
- Simmer and reduce: Bring the sauce to a gentle simmer over medium-low heat. Let it cook, uncovered or partially covered, for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust heat with more red pepper flakes or seasoning if needed.
- Finish with fresh herbs: Stir in 3 tablespoons minced fresh basil (or 1 tablespoon dried) and 2 tablespoons minced fresh parsley (or 2 teaspoons dried) during the last 1–2 minutes of cooking to preserve their brightness.
- Combine pasta and sauce: Add the drained penne directly to the skillet with the sauce. Toss to coat, adding reserved pasta cooking water a few tablespoons at a time if the sauce needs loosening. Continue tossing until the pasta is evenly coated and the sauce clings to each piece of penne.
- Serve: Divide the pasta among bowls and offer freshly grated Pecorino Romano or Parmesan cheese alongside for sprinkling. Serve hot and enjoy.
Troubleshooting & tips
- Sauce too thin? Simmer it longer uncovered, or add a tablespoon of tomato paste and cook for a few more minutes to thicken.
- Too spicy? Stir in a splash of extra virgin olive oil, a pat of butter, or a bit more tomato paste to mellow heat. Adding a small spoonful of sugar can also tame acidity and spice.
- Not enough flavor? Let the tomato paste brown slightly when added — that step builds umami. Finish with more fresh herbs and a generous sprinkle of cheese.
- Make-ahead: The sauce stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stove and loosen with reserved pasta water or a splash of olive oil.
Serving suggestions
This Arrabbiata Sauce with Penne shines with a simple green salad, crusty bread for sopping, and a light vegetable side like roasted broccoli or sautéed spinach. For a heartier meal, add pan-seared mushrooms or white beans to the sauce during simmering for extra texture and protein.
Flavor variations
- Smoky: Stir in a pinch of smoked paprika with the tomato paste.
- Vegetable-packed: Add diced bell pepper or shredded carrots with the onion.
- Herb-forward: Finish with a drizzle of herb-infused olive oil or a handful of extra basil.
Nutrition snapshot (approximate)
Per serving (based on 4–6 servings): calories will vary depending on the cheese used and portion size. This dish provides carbohydrates from the penne, healthy fats from extra virgin olive oil, and vitamins and antioxidants from tomatoes and fresh herbs.
Final thoughts
Arrabbiata Sauce with Penne is a testament to how a few quality ingredients, careful timing, and a little heat can produce an unforgettable, comforting dinner. It’s fast enough for busy nights yet flavorful enough for company. Keep good olive oil and a can of San Marzano tomatoes on hand, and this recipe becomes a reliable go-to whenever hunger strikes.
Arrabbiata Sauce with Penne
Equipment
- Large Pot
- Colander
- large saucepan or Dutch oven
- wooden spoon or potato masher
- Knife and cutting board
- Measuring Spoons
Ingredients
- 1 pound penne
- 1/4 cup extra virgin olive oil
- 1/2 cup 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
- 128 oz San Marzano whole tomatoes with juices canned
- 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 for serving, freshly grated
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 of the pasta cooking water, then drain the pasta, rinse briefly under cool water, and toss with a drizzle of olive oil; set aside.
- Meanwhile, heat 1/4 cup olive oil in a large saucepan 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 the lower amount if you prefer less heat) and cook for 1 minute, stirring constantly so the garlic doesn't burn.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Add the canned whole San Marzano tomatoes with their juices, breaking them up with a spoon or potato masher, then stir in the dried oregano, dried thyme, and salt.
- Bring the sauce to a vigorous simmer, then reduce the heat to maintain a gentle simmer and cook, uncovered, for 15–20 minutes, mashing tomatoes occasionally, until the sauce thickens to your liking. Add reserved pasta water a little at a time if you want to thin the sauce.
- Stir in the minced fresh basil and parsley, then add the cooked penne to the sauce and toss to combine and heat through.
- Taste and adjust seasoning as desired with more red pepper flakes, salt, or a pinch of sugar if you prefer a sweeter sauce. Serve with plenty of freshly grated Pecorino Romano or Parmesan.
Notes
- This version includes sautéed onions and extra herbs and is not strictly traditional.
- Use San Marzano whole tomatoes for a sweeter, less acidic sauce.
- Start with less crushed red pepper and add more to taste.
- Reserve pasta water to loosen the sauce as needed.
- For a classic arrabbiata, omit the sautéed onion, tomato paste, and extra herbs.
- See the post for variations like adding vegetables, protein, or cream.
