Easy and Authentic Arrabbiata Sauce Recipe

Penne all’Arrabbiata is a classic Italian dish from Rome beloved for its bold, fiery flavors. Made with a handful of simple ingredients—ripe tomato sauce, garlic, and chili peppers—this arrabbiata sauce (which translates to “angry sauce” in Italian) delivers a spicy kick that has captivated food lovers worldwide.

Whether you call it pasta arrabbiata or spicy pasta, this dish has become a staple of Roman cuisine and a favorite in kitchens and restaurants worldwide. Its roots lie in the authentic peasant tradition, where resourceful cooks transform humble ingredients into something extraordinary. Alongside Roman classics like carbonara, gricia, and amatriciana, penne all arrabbiata brings the vibrant flavors of Lazio to your table.

For those looking to elevate their cooking, making homemade arrabbiata sauce with fresh tomatoes is the key to capturing the dish’s authentic essence. While penne is the traditional choice, spaghetti arrabbiata offers an equally delightful twist for pasta lovers. To prepare the best penne arrabbiata recipe, focus on balancing the heat of the chilies with the sweetness of fresh tomatoes, creating a spicy arrabbiata sauce that clings perfectly to every bite of penne pasta in “arrabbiata sauce“. For a unique spin, some chefs experiment by adding a touch of cream for a mildly creamy pasta recipe, though purists often prefer the simplicity and intensity of the classic version.

Arrabbiata vs marinara

Arrabbiata sauce and marinara sauce are both classic Italian tomato-based sauces, but they differ significantly in flavor and ingredients.

Marinara sauce is a simple, mild sauce made with tomatoes, garlic, onions, and herbs like basil or oregano. It’s versatile and serves as a base for various pasta dishes, pizzas, and more.

On the other hand, arrabbiata sauce is known for its fiery kick, thanks to the addition of chili peppers. While the base ingredients—tomatoes and garlic—are similar, arrabbiata adds heat and a bolder flavor profile. It’s traditionally served with penne pasta to create the iconic penne arrabbiata.

If you’re looking for a spicy, robust option, go for arrabbiata sauce. For a more mellow, herbaceous choice, marinara sauce is your best bet.

Is it a variation of aglio olio e peperoncino? 

Yes, penne arrabbiata can be seen as a red-sauce variation of spaghetti aglio, olio e peperoncino—the classic pasta made with garlic, olive oil, and red pepper flakes. While both dishes share a similar foundation of bold, simple ingredients, the arrabbiata sauce adds tomatoes, creating a richer and more intense flavor. Originating from Lazio, this dish has become a culinary icon of Italy, with various towns in the region claiming it as their own. As for cheese, opinions are divided: purists argue that red pepper flakes and parsley rule out cheese, while others embrace a sprinkling of Parmigiano or Pecorino to enhance the dish.

How to make spicy pasta

To make a delicious penne arrabbiata, start by preparing the base of the arrabbiata sauce with a perfect balance of heat and aroma. In a cold skillet, combine olive oil with a clove of garlic, a fresh chili pepper (such as Scotch bonnet, habanero, or jalapeño), and a few parsley stems. Heat gently to release the flavors, repeating the warming and cooling process three times for a rich infusion. Remove the parsley to avoid bitterness, then add crushed San Marzano tomatoes to the skillet. Simmer this spicy arrabbiata sauce over low heat for 15 minutes until thickened, stirring occasionally. Meanwhile, cook penne in salted boiling water until al dente. Drain and toss the pasta into the sauce, ensuring it is evenly coated. Finish with freshly chopped parsley, and enjoy this authentic arrabbiata sauce recipe served piping hot. Perfect for bringing bold Italian flavors to your table!

The best pasta for a perfect arrabbiata?

The best pasta for arrabbiata sauce is ridged penne (penne rigate), as its grooves help the spicy arrabbiata sauce cling perfectly to each piece. Smooth penne, while an option, doesn’t hold the sauce as effectively. This penne arrabbiata recipe is quick and versatile, making it an ideal choice for unexpected guests or a fast, flavorful dinner when you’re short on time. While penne rigate is traditional, other ridged pasta shapes also pair wonderfully with this classic arrabbiata sauce recipe. Choose your favorite, and enjoy this Italian staple any time!

Best sauce for penne pasta: tips and tricks

• Chili pepper is a key ingredient in any authentic arrabbiata sauce recipe. Opt for fresh hot chili peppers and adjust the quantity to suit your spice tolerance. If fresh chili isn’t available, red pepper flakes are a great substitute for adding heat to your spicy pasta.
• When cooking the garlic, be sure to brown it gently over low heat. Keep the oil temperature below 176°F (80°C) to prevent burning. A digital kitchen thermometer can help, but if you don’t have one, watch for bubbles forming around the garlic cloves as a visual cue. Burnt garlic will give the sauce an unpleasant bitter taste, so remove it before adding the tomatoes.
• For a milder penne arrabbiata, you can also remove the chili peppers after sautéing. This method ensures a balance of flavor without overwhelming heat. Cooling the garlic after heating enhances its fragrance and makes it easier to digest, resulting in a sweeter, richer sauce.
• Avoid cooking the parsley, as it can become bitter. Add the tomatoes only after the sautéed ingredients have cooled completely—this step is crucial for achieving the authentic, unforgettable taste that defines arrabbiata sauce. The extra effort is well worth the flavorful result!

some helpful pieces of Advice

How can you peel garlic?

• Remove as many cloves as you need from the bulb;
• On a cutting board, place the cloves under the blade of a large chef’s knife; 
• Press down with the palm of your hand until you hear a crack; do not flatten it completely; 
• Remove the knife and peel away the skin with your fingers; 

How can you cut chili peppers without making mistakes?

• Roll the pepper between your hands to remove the seeds; 
• Cut the tip of the pepper and gently tap it with the cut tip facing downwards. The seeds will just fall out; 

• Cut the pepper into two halves and trim the inner whitish membrane away with a small sharp knife; the pepper gets milder if removed as this is the hottest part of the fruit; 
• Finely dice or slice it according to your taste. 

Keep in mind that not all chili peppers are created equal—some are significantly spicier than others, and even their juice can pack a fiery punch. When preparing chili peppers for your arrabbiata sauce recipe or any spicy pasta dish, avoid touching your eyes at all costs. A simple trick is to wear disposable rubber gloves while handling the peppers, ensuring you don’t accidentally transfer the heat. If you don’t use gloves, wash your hands thoroughly with plenty of soap after working with the peppers to remove any lingering spice. Taking these precautions will let you enjoy your penne arrabbiata without any unwanted surprises!