Penne All’Arrabbiata with Garlic, Chile, and Parsley

Why You’ll Love This Recipe

• Classic Roman-style arrabbiata with a properly bloomed garlic-and-chile oil for deep, sweet heat.
• Short ingredient list, huge flavor—done in about 35 minutes.
• Silky, glossy sauce that clings to ridged penne thanks to pasta water emulsification.
• Naturally dairy-free and easy to make vegan or gluten-free with simple swaps.

Grocery List

• Produce: Garlic, flat-leaf parsley, optional fresh red chiles (or use red pepper flakes).
• Dairy: Optional Pecorino Romano for serving.
• Pantry: Penne, extra-virgin olive oil, canned whole peeled tomatoes, tomato paste, kosher salt, fine sea salt, red pepper flakes.

Full Ingredients

Pasta

• 12 oz (340 g) penne rigate
• 4 qt (3.8 L) water
• 2 tbsp kosher salt (or 1 tbsp fine sea salt) for the water

Arrabbiata Sauce

• 2 tbsp extra-virgin olive oil (plus 1 tbsp to finish)
• 4 garlic cloves (12 g), thinly sliced
• 1 to 1 1/2 tsp red pepper flakes (2–3 g), to taste
• 2 tbsp tomato paste
• 1 can (28 oz/795 g) whole peeled tomatoes, preferably San Marzano, crushed by hand
• 3/4 tsp fine sea salt, plus more to taste

To Finish

• 1/4 cup (10 g) flat-leaf parsley, roughly chopped
• 1 tbsp excellent extra-virgin olive oil (for drizzling)
• Optional: Pecorino Romano, finely grated, for serving

Step-by-Step Instructions

Step 1: Prep your aromatics and tomatoes

Thinly slice the garlic and chop the parsley. Open the tomatoes and crush them by hand in the can or a bowl until mostly smooth with a few small pieces. This gives the sauce body and a rustic texture that clings beautifully to penne.

Step 2: Bring the water to a boil and season it well

In a large pot, bring 4 quarts (3.8 L) of water to a rolling boil. Add 2 tablespoons kosher salt (or 1 tablespoon fine sea salt). Properly salted water seasons the pasta from the inside out, allowing you to keep the sauce balanced rather than overly salty.

Step 3: Bloom garlic and chile in olive oil

In a wide 12-inch (30 cm) skillet or sauté pan, warm 2 tablespoons olive oil over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently, stirring, 2 to 3 minutes until the garlic edges turn pale golden and the oil smells sweet-spicy. Do not brown the garlic—if it colors too quickly, lift the pan off heat to cool.

Step 4: Build the tomato base

Stir in the tomato paste and cook 60 seconds to caramelize. Pour in the crushed tomatoes and add 3/4 teaspoon fine sea salt. Bring to a lively simmer over medium heat, then reduce to medium-low. Simmer uncovered 12 to 15 minutes, stirring now and then, until the sauce thickens, tastes sweet with a pleasant heat, and the oil starts to pool in small orange droplets.

Step 5: Cook the penne

Add the penne to the boiling water and cook until 1 to 2 minutes shy of al dente (usually 8 to 9 minutes depending on brand). Reserve 1 cup (240 ml) of the starchy pasta water before draining.

Step 6: Emulsify the sauce and pasta

Transfer the drained penne directly into the simmering sauce. Toss vigorously over medium heat, adding splashes of reserved pasta water as needed (start with 1/4 cup/60 ml). Stir and shake the pan for 2 to 3 minutes until the sauce looks glossy and clings to the ridges of the penne. The starch in the water helps the oil and tomatoes emulsify into a silky coating.

Step 7: Finish and serve

Turn off the heat. Stir in the parsley and the remaining 1 tablespoon olive oil. Taste and adjust salt and heat, adding a pinch more red pepper flakes if desired. Plate immediately and, if you like, finish with a light snowfall of Pecorino Romano.

Pro Tips

• Keep the garlic pale, not brown. Pale golden edges equal sweet, nutty flavor; brown equals bitter.
• Choose good tomatoes. Whole peeled San Marzano or a trusted brand make a big difference in sweetness and complexity.
• Use a wide pan. More surface area = faster reduction and better sauce cling.
• Emulsify with pasta water. Add it in small splashes while tossing to create a silky, glossy sauce.
• Adjust heat at the end. If you want it fiercer, add a pinch of flakes off the heat so the spice stays bright.

Variations

• Calabrian Heat: Swap red pepper flakes for 1 to 2 teaspoons minced Calabrian chile paste or 1 ounce (30 g) ’nduja for a deeper, fruity spice.
• Roman-Style with Cheese: Finish with 1/2 cup (40 g) finely grated Pecorino Romano for a salty, savory edge.
• Fresh Tomato Arrabbiata: In summer, use 2 pounds (900 g) ripe plum tomatoes, peeled and chopped; simmer 20 minutes to concentrate.

Storage & Make-Ahead

Arrabbiata sauce can be made up to 4 days ahead and refrigerated in an airtight container, or frozen up to 2 months. Reheat gently until simmering before tossing with freshly cooked pasta. Cooked pasta does not store well in sauce—it will continue to absorb liquid—so combine just before serving. If you must hold it, undercook the pasta by 3 minutes, toss with a little oil, cool, then finish in hot sauce with pasta water right before serving.

Nutrition (per serving)

Approximate values: 450 calories; 14 g fat; 67 g carbohydrates; 4 g fiber; 12 g protein; 620 mg sodium. Values will vary based on brand of pasta, tomatoes, and salt level.