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homemade Arrabbiata Sauce with Penne photo

Arrabbiata Sauce with Penne

A spicy, garlicky tomato sauce tossed with penne for a quick, satisfying weeknight meal.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

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.