Spicy Penne Arrabbiata

Complete Recipe Instructions

Ingredients (Serves 6)

For the pasta

  • 454g Franco's Penne pasta
  • Salt for the pasta water

For the arrabbiata sauce

  • 3 tbsp olive oil
  • 3–5 cloves garlic, thinly sliced
  • 1–2 tsp red pepper flakes (adjust to your heat level)
  • 1 small fresh red chili, minced (optional but highly recommended)
  • 1 can (14 oz / 400 g) crushed tomatoes
  • OR 1 ½ cups high-quality passata
  • 1 tbsp tomato paste
  • ½ tsp sugar (optional, to balance acidity)
  • Salt & black pepper to taste
  • Salt & black pepper to taste
  • Small handful of fresh basil, torn
  • 1 tbsp extra-virgin olive oil (to finish)

For serving

  • Fresh basil
  • Grated Pecorino Romano or Parmesan
  • Extra chili flakes

Instructions

Cook the penne

  • Bring a large pot of salted water to a boil.
  • Cook penne until al dente.
  • Reserve ½ cup pasta water, then drain.

Optional: chopped parsley

Instructions

1. Cook the pasta

  • Bring a large pot of salted water to a boil.
  • Cook macaroni until 1–2 minutes shy of al dente (it will finish in the oven).
  • Drain and set aside.

2. Make the spicy arrabbiata sauce

  • In a large skillet, heat olive oil over medium-low heat.
  • Add the garlic and sauté until lightly golden and fragrant.
  • Stir in the red pepper flakes and optional fresh chili; cook 20–30 seconds to bloom the spices.
  • Add tomato paste, cook 1 minute.
  • Pour in crushed tomatoes or passata.
  • Season with salt, pepper, and add a pinch of sugar if needed.
  • Simmer 10–15 minutes until slightly thickened.
  • Stir in torn basil and remove from heat.

3. Combine

  • Add cooked penne directly into the sauce.
  • Toss, adding splashes of pasta water until the sauce becomes glossy and coats the pasta perfectly.
  • Finish with a drizzle of extra-virgin olive oil.
  • Serve

Top with:

  • Pecorino or Parmesan
  • Fresh basil
  • Extra chili flakes if you love heat
  • Enjoy immediately!
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