Quick Penne All’Arrabbiata with Garlic and Chili

Why You’ll Love This Recipe

• Fiery, garlicky tomato sauce in just 25 minutes—perfect for busy weeknights.
• Bloomed garlic and chili flakes build real depth without complicated steps.
• Pasta water emulsifies the sauce so it clings to every ridge of penne.
• Pantry-friendly and easily adjustable heat level to suit your crowd.

Grocery List

• Produce: 1 bunch flat-leaf parsley, 1 head garlic
• Dairy: Unsalted butter (optional; for finishing)
• Pantry: Penne rigate, extra-virgin olive oil, crushed red pepper flakes, 1 (28 oz) can whole peeled tomatoes, kosher salt, fine sea salt, black pepper, sugar (optional)

Full Ingredients

Pasta & Water

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

Arrabbiata Sauce

• 3 tbsp extra-virgin olive oil
• 4 large garlic cloves, thinly sliced (about 20 g)
• 1 to 1.5 tsp crushed red pepper flakes (adjust to taste)
• 1 (28 oz/795 g) can whole peeled tomatoes (preferably San Marzano), hand-crushed
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sugar (optional, to balance acidity)

Finish & Garnish

• 1 tbsp unsalted butter or 1 tbsp extra-virgin olive oil
• 1/4 cup (10 g) chopped flat-leaf parsley, plus more for serving
• Reserved pasta cooking water (start with 1/4 cup; add more if needed)

Step-by-Step Instructions

Step 1: Bring a big pot of water to a rolling boil

Fill a large pot with 4 qt (3.8 L) water and bring it to a vigorous boil. Add 2 tbsp kosher salt to season the water well—this is your first chance to flavor the pasta from the inside out.

Step 2: Prep the aromatics and tomatoes

Thinly slice the garlic and chop the parsley. Open the tomatoes and crush them by hand in a bowl, catching all the juices. Hand-crushing gives the sauce a rustic texture that clings beautifully to penne.

Step 3: Bloom the garlic and chili in olive oil

Set a 12-inch (30 cm) skillet over medium heat. Add 3 tbsp olive oil. When it shimmers, add the sliced garlic and crushed red pepper flakes. Cook, stirring frequently, until the garlic turns just pale golden and fragrant, 60–90 seconds. Do not let it brown; if it does, start over for the best flavor.

Step 4: Build and simmer the sauce

Carefully pour in the crushed tomatoes along with their juices. Season with 1 tsp fine sea salt, 1/4 tsp black pepper, and the optional 1/2 tsp sugar. Bring to a lively simmer over medium heat and cook, stirring occasionally, until the sauce thickens and glistens, 10–12 minutes. You should see small, steady bubbles and a slight sheen from the emulsified oil.

Step 5: Cook the penne to al dente

Drop the penne into the boiling water and cook until al dente, typically 10–11 minutes (check your package). Just before draining, scoop out 1/2 cup of the starchy pasta water. Drain the pasta well.

Step 6: Marry the pasta and sauce

Add the drained penne to the skillet with the sauce. Pour in 1/4 cup reserved pasta water and toss over medium heat until the sauce coats the pasta and looks glossy, 1–2 minutes. Add more pasta water a splash at a time if needed to loosen and emulsify.

Step 7: Finish and serve hot

Take the pan off the heat. Stir in the chopped parsley and the butter (or a drizzle of olive oil) for a silky finish. Taste and adjust salt and chili. Plate immediately, garnish with extra parsley, and add a light thread of olive oil if you like.

Pro Tips

• Keep the garlic pale golden—if it turns brown, it will taste bitter. Moderate heat and constant stirring are your friends.
• Hand-crushing tomatoes creates perfect rustic texture and helps the sauce cling to the ridges of penne rigate.
• Use well-salted water: about 2 tbsp kosher salt per 4 qt water. It seasons the pasta so the dish tastes balanced.
• Reserve pasta water. Its starch is the secret to a glossy, restaurant-style emulsion.
• Heat control = flavor control. For a milder sauce, start with 1 tsp chili flakes; for extra heat, finish with a pinch more at the end.

Variations

• Calabrian Kick: Swap half the red pepper flakes for 1 tsp finely chopped Calabrian chili paste for fruity heat and subtle smokiness.
• Anchovy Umami: Melt 2 anchovy fillets in the oil with the garlic for savory depth; they’ll dissolve and won’t taste fishy.
• Gluten-Free: Use your favorite gluten-free penne and watch the timing—GF pasta can overcook quickly.

Storage & Make-Ahead

The sauce can be made up to 3 days ahead; cool, cover, and refrigerate. Reheat gently over medium-low, adding a splash of water to loosen. Cook pasta just before serving for the best texture. Leftover dressed pasta keeps 2–3 days in the refrigerator; reheat in a skillet with a few tablespoons of water until warm and glossy. The sauce alone freezes well for up to 2 months; thaw overnight in the fridge and reheat gently.

Nutrition (per serving)

Approximate values (with 1 tbsp butter total): 470 calories; 13 g fat (3 g saturated); 69 g carbohydrates; 5 g fiber; 7 g sugars; 13 g protein; sodium varies with salting.