In this post, sharing how to make this easy penne arrabbiata recipe with homemade arrabbiata sauce from scratch on the stovetop and as a one-pot recipe using Instant Pot. Pasta Arrabiata and a side of Cheesy Garlic Bread is a very common weekday dinner option in my home.
It’s mainly because it’s not only restaurant quality but also quick to make and my kids love pasta!! If you love spicy food, this pasta sauce is for you!! You can reduce the heat if you are making it for the family and if kids don’t prefer the heat. Here are our other favorite pasta recipes to try - Beet and Carrot Mac and Cheese and Spaghetti Aglio E Olio.
What is Arrabiata Sauce
Arrabbiata sauce is a spicy Italian sauce made from tomatoes, garlic, and red pepper flakes cooked in olive oil. Arrabbiata also spelled as Arrabiata actually means angry which is in association with the heat added by the pepper flakes. It’s is a very basic and simple recipe that pairs really well with pasta like penne or spaghetti. In fact, they are popularly served as Penne all Arrabbiata and Spaghetti Arrabbiata in many restaurants. This pasta sauce is vegetarian and gluten-free and can be made vegan too! It is also very versatile, and customizable like you can add more veggies to it or use it as a dip or a spread for pizza, sandwiches, and wraps.
Ingredients
Tomatoes - These are the star ingredients so always use good quality tomatoes. I prefer using canned crushed tomatoes for this recipe as it works really well with taste, texture, and consistency. You can also use canned whole peeled tomatoes and pulse them in a food processor. I don’t recommend using the canned diced tomatoes as they are too watery. If you prefer fresh tomatoes use them along with some tomato paste to amp up tomato flavor and color and cook them longer to reduce the consistency Garlic - recommend fresh garlic thinly sliced or minced. Spices and Herbs - red chili flakes are a must for this recipe as they add a spicy touch. Adjust the amount to your taste. Also, salt and freshly cracked pepper to flavor the sauce. In addition to these basic spices, I prefer adding some Italian seasoning and dry parsley flakes. If you have it handy, add some fresh chopped basil a few minutes prior to serving. Last but not least, a tiny bit of sugar can bring the pasta sauce together to taste restaurant quality as it takes the acidic edge off the tomatoes. Omit it if you prefer the tang or tomatoes are sweet Olive oil - I prefer extra virgin olive oil for this recipe for that depth of flavor. Pasta -Any pasta can technically work with this recipe but I prefer using penne for this recipe or preferably the ones with ridges as it helps hold the sauce on pasta. Cheese - finish this recipe with some good cheese like Parmigiano Reggiano or Pecorino Romano.
Step by Step Method
Prep the tomatoes:
You can either use crushed tomatoes, canned whole tomatoes, or fresh tomatoes for this recipe. Follow steps 1-4 below only if you are using fresh tomatoes. For canned whole tomatoes, just pulse them in the food processor until crushed consistency, and crushed tomatoes can be used as-is. 1 - In a pot/sauce pan bring some water to a boil and add the tomatoes to it. 2 - Cook till the tomatoes turn soft and the skin cracks/peels. Drain the water and allow the tomatoes to cool. 3 - Peel the skin off which should come off easily. 4 - Cut off the top (head) of the tomato and roughly chop them. They tend to ooze a lot of their juice. Keep the tomatoes along with their juice aside. Alternately, you can also pulse them in the food processor to a crushed tomato consistency. I just prefer mashing in the pan directly to save the washing extra utensil effort.
To make penne Arrabbiata (stovetop method)
5 - In a pan, heat the olive oil and to it add the onions (optional) and saute till slightly translucent. Then add the garlic and saute till the raw garlic smell disappears. 6 - Stir in the red chili flakes and cook for couple of seconds. 7 - Add the chopped or crushed tomatoes. Stir everything well. Cover and cook for about 5 mins on medium heat. 8 - When the tomatoes are slightly soft, add the salt and pepper and mix again. Cover and cook for another 10 mins stirring (medium low heat) after every 2-3 mins to prevent the mixture from sticking. 9 - Keep mashing the tomatoes with the spoon to crush them into fine paste like texture. 10 - Then add the tomato paste. This is optional but I prefer to add it as it gives the sauce a good color and slight texture/thickness. A little goes a long way. Cover and cook for another 5 mins (medium low heat). 11 & 12 - When the sauce is almost done add the parsley flakes, Italian seasoning, and sugar. Mix, cover, and cook for another 5 mins. If at any time you feel the mixture is sticking to the pan, add some water or pasta water ¼ cup at a time to the sauce. I added about ½ cup of pasta water at the end. 13 - While the sauce is simmering, boil the pasta in a large pot as per package instructions. Drain it and reserve some pasta water. 14 - To this drained pasta add the Arrabbiata sauce. 15 - Add the Parmigiano Reggiano. Skip to keep it vegan. 16 - Mix it well. If required adjust seasoning to taste and serve. Easy and delicious Penne Arrabbiata is ready.
Instant Pot Pasta Arrabbiata
If you are in a rush then try this one-pot Instantpot version which makes it even more quick and easy!! Check out the video to see how I make it. Start the Instant Pot on saute mode, add in the sliced garlic while the oil is still heating up to infuse more flavor. Add in the rest of the ingredients, crushed tomatoes, salt, Italian seasoning, dry parsley, freshly cracked black pepper, tomato paste, sugar (optional). Give it a quick stir and add 1 pound penne pasta, and one 28oz can (3 and ½ cups) equivalent water or broth. Mix until well combined and nothing is sticking to the bottom of the pot. Close the lid with vent to sealing and cook on manual for 4 mins followed by quick release. Open the lid and mix to combine. If you feel there is more water, close the lid and let the pasta sits for 5 mins. The pasta will absorb the excess water.
Serving Suggestion
Serve Pasta Arrabiatta immediately topped with some freshly chopped basil and Parmigiano Reggiano with a side of Cheesy Garlic Bread or a salad of choice.
Storage
Leftover pasta can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, either microwave or reheat the pasta over the stove with 2-3 tablespoons of water. Leftover Arrabiata sauce can be stored in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 2 months. Let the sauce cool to room temperature before storing it. When ready to use, place it in the refrigerator to thaw overnight and warm it in the microwave or stovetop until completely heated through. Toss with choice of pasta and serve.
Recipe Tips
This recipe uses very few ingredients so use good quality ingredients especially tomatoes and olive oil. You can make this arrabbiata pasta sauce with whole, peeled canned tomatoes, fresh tomatoes, or crushed tomatoes. I prefer using crushed tomatoes nowadays for ease and convenience. When using fresh tomatoes, I prefer to chop them instead of pureeing, and then mashing them with a spoon to get a paste-like texture but with some small chunks of tomatoes in it. That’s just the way I like it but you can puree it if you prefer a smoother sauce. Onions are optional and can be skipped. This sauce is meant to spicy but add the red chili flakes to your taste. You can make it less spicy for kids and then add more chili. flakes for adults.
More Easy Pasta Recipes
Hope you enjoy this homemade pasta arrabbiata recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
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