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Penne Arrabbiata

Fiery garlic-chili tomato sauce on al dente penne.

20 min2 serveseasy

Penne Arrabbiata is a classic vegetarian Italian recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 20 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 20 minutes without much fuss. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are penne, tomato sauce and garlic. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: good tinned tomatoes are better than mediocre fresh ones outside summer.

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Nutrition · per servingestimated

47

kcal

2g

Protein

9g

Carbs

1g

Fat

vegquickpastaspicypantry

Ingredients

  • penne200 g
  • tomato sauce400 g
  • garlic4 cloves
  • chili flakes1.5 tsp
  • parsley2 tbsp
  • olive oilstaple
  • saltstaple

Method

  1. 1
    Step 1 ~7 min

    Cook penne in salted water until al dente.

  2. 2
    Step 2 ~7 min

    Sizzle garlic and chili in olive oil; add tomato sauce, simmer 10 minutes.

  3. 3
    Step 3 ~7 min

    Toss pasta in the sauce; finish with parsley.

Per-step times are approximate and based on the total cook time of 20 minutes.

Pro tips & common mistakes

  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Salt the pasta water generously and save a mug of the starchy cooking water before you drain — a splash thickens any sauce beautifully.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Penne Arrabbiata take to cook?
From prep to plate, Penne Arrabbiata takes about 20 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Penne Arrabbiata vegetarian?
Yes — this version of Penne Arrabbiata is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Penne Arrabbiata?
The headline ingredients are penne, tomato sauce, garlic. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Penne Arrabbiata?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Penne Arrabbiata?
Penne Arrabbiata pairs naturally with classic italian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.