Bold Penne Arrabbiata with garlic, tomatoes, chili flakes, and high-protein options. A quick spicy Italian pasta dinner.
This easy spicy Penne Arrabbiata is the kind of comfort pasta that tastes bold, satisfying, and restaurant-worthy without asking much from your pantry. A quick tomato sauce gets its signature heat from crushed red pepper flakes, while garlic and olive oil build a savory base that clings beautifully to ridged penne. It is simple, fiery, and deeply comforting in the best Italian-inspired way. At Iro
Ingredients
- 12 oz penne pasta or chickpea penne
- 2 tbsp extra-virgin olive oil
- 5 cloves garlic, thinly sliced
- 1 to 1 1/2 tsp crushed red pepper flakes, to taste
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 tsp sugar, optional
- 1/2 cup reserved pasta water, as needed
- 1/3 cup grated Parmesan cheese, optional
- 1/4 cup chopped fresh parsley or basil
- 1 can (15 oz) cannellini beans, drained and rinsed, optional for extra protein
- 2 cups cooked sliced chicken breast or cooked shrimp, optional for extra protein
Method
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, heat the olive oil in a wide skillet over medium heat. Add the sliced garlic and crushed red pepper flakes and cook for 30 to 60 seconds, stirring often, until fragrant but not browned.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Add the crushed tomatoes, kosher salt, black pepper, dried oregano, and sugar if using. Stir well and bring to a gentle simmer.
- Simmer the sauce for 10 to 12 minutes, stirring occasionally, until slightly thickened. If using cannellini beans, stir them in during the last 3 minutes of simmering.
- Add the drained penne to the skillet and toss to coat. Add reserved pasta water a few tablespoons at a time until the sauce is glossy and clings to the pasta.
- If using cooked chicken or shrimp, fold it in and warm for 1 to 2 minutes.
- Remove from heat. Stir in parsley or basil and Parmesan if using. Taste and adjust salt or red pepper flakes before serving hot.
Tips / storage
Recipe card
Spicy Penne Arrabbiata with Protein-Packed Options
Bold Penne Arrabbiata with garlic, tomatoes, chili flakes, and high-protein options. A quick spicy Italian pasta dinner.
Ingredients
- 12 oz penne pasta or chickpea penne
- 2 tbsp extra-virgin olive oil
- 5 cloves garlic, thinly sliced
- 1 to 1 1/2 tsp crushed red pepper flakes, to taste
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 tsp sugar, optional
- 1/2 cup reserved pasta water, as needed
- 1/3 cup grated Parmesan cheese, optional
- 1/4 cup chopped fresh parsley or basil
- 1 can (15 oz) cannellini beans, drained and rinsed, optional for extra protein
- 2 cups cooked sliced chicken breast or cooked shrimp, optional for extra protein
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, heat the olive oil in a wide skillet over medium heat. Add the sliced garlic and crushed red pepper flakes and cook for 30 to 60 seconds, stirring often, until fragrant but not browned.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Add the crushed tomatoes, kosher salt, black pepper, dried oregano, and sugar if using. Stir well and bring to a gentle simmer.
- Simmer the sauce for 10 to 12 minutes, stirring occasionally, until slightly thickened. If using cannellini beans, stir them in during the last 3 minutes of simmering.
- Add the drained penne to the skillet and toss to coat. Add reserved pasta water a few tablespoons at a time until the sauce is glossy and clings to the pasta.
- If using cooked chicken or shrimp, fold it in and warm for 1 to 2 minutes.
- Remove from heat. Stir in parsley or basil and Parmesan if using. Taste and adjust salt or red pepper flakes before serving hot.
