Save There's something about the smell of garlic hitting hot olive oil that makes you stop whatever you're doing. I learned that lesson one chaotic Tuesday night when I was supposed to make something fancy but had exactly three ingredients and twenty minutes. That's when penne all'arrabbiata saved me—a dish so honest and stripped down that it taught me more about cooking than any complicated recipe ever could.
I made this for someone once who'd been having a rough week, and they came back for seconds without saying a word. We just sat there with our bowls, the sauce staining our lips red, and it felt like the most generous thing I could offer in that moment.
Ingredients
- Penne rigate: The ridges catch every drop of sauce, so don't reach for smooth pasta here.
- Extra virgin olive oil: This is where the flavor lives—don't use the cheap stuff.
- Garlic cloves, thinly sliced: Slice them yourself and you'll notice the difference in how they cook and taste.
- Red chili flakes: Start with one teaspoon unless you like your mouth on fire; you can always add more heat once you taste it.
- Peeled whole tomatoes: Canned is completely fine and sometimes better than fresh, honestly.
- Sea salt and black pepper: Freshly ground pepper makes a real difference here.
- Fresh flat-leaf parsley: The bright green at the end cuts through the heat beautifully.
Instructions
- Get the water going:
- Fill a large pot with salted water and let it come to a rolling boil—this is your foundation. When it's truly boiling, add the penne and stir so nothing sticks to the bottom.
- Build the sauce base:
- While the pasta cooks, pour olive oil into a large skillet and set it over medium heat. Once the oil shimmers, add your sliced garlic and chili flakes, and listen for that gentle sizzle—it should smell amazing within about a minute, but watch it carefully so the garlic doesn't brown.
- Bring in the tomatoes:
- Crush your canned tomatoes by hand or with a fork, then add them to the skillet along with salt and pepper. Let this simmer uncovered for twelve to fifteen minutes, giving it an occasional stir—the sauce will deepen in color and thicken slightly.
- Bring pasta and sauce together:
- Drain your pasta but keep that reserved water nearby. Toss the hot penne into the sauce, adding splashes of pasta water until everything moves together in one silky motion.
- Finish with brightness:
- Pull everything off the heat, stir in your chopped parsley, and drizzle with a little more olive oil. This final oil adds richness and makes the whole dish feel complete.
Save This dish showed me that simplicity isn't boring—it's actually harder to get right than something drowning in ten different ingredients. When you respect what you're working with, three things become everything.
The Heat Question
Some people are nervous about the chili flakes, thinking this will be a face-melting experience. The truth is, the heat builds slowly and almost sweetly if you're gentle with the spice level. You're not making something that punishes you—you're making something with a warm kick that lingers on your lips after you've finished eating.
Choosing Your Tomatoes
I've tested this with San Marzano cans and regular peeled tomatoes, and both work beautifully. What matters is that you actually like them—taste a tiny bit before you use them, because sometimes a brand feels flat and another feels bright. Your gut knows the difference.
Beyond the Basics
Once you master this, you understand a fundamental Roman cooking principle: less is more, but what you use has to be excellent. Every ingredient gets a moment to shine, and nothing is wasted or hidden.
- A splash of the pasta water does more work than any cream ever could.
- If you have fresh red chili, you can slice it instead of using flakes for a slightly different texture.
- Leftovers reheat beautifully and taste even better the next day as flavors settle together.
Save This is the dish that taught me that a great meal doesn't require hours or fancy ingredients—just attention and respect for what you're doing. Make it when you want to feel like you're cooking from the heart.
Recipe FAQs
- → How do I adjust the spiciness of the sauce?
Reduce or increase the amount of red chili flakes to suit your heat preference. For milder flavors, start with less and add gradually.
- → Can I use fresh tomatoes instead of canned?
Fresh tomatoes can be crushed and cooked down, but canned peeled tomatoes provide consistent acidity and flavor for this sauce.
- → What pasta water is reserved for, and why?
Saving a bit of pasta cooking water helps to loosen the sauce and ensures it clings smoothly to the penne.
- → Is extra virgin olive oil necessary for this dish?
Using extra virgin olive oil adds a rich, fruity aroma that enhances the sauce's flavor and finishing drizzle.
- → How long should the sauce simmer?
Simmer the sauce uncovered for 12–15 minutes until it thickens slightly, intensifying the flavors.