Penne all’Arrabbiata
I’ve included some videos I found relevant and helpful. 😍

Penne all’Arrabbiata is a spicy Italian pasta dish that packs a punch. This quick and easy meal takes just 25 minutes to make, perfect for busy weeknights. The name “Arrabbiata” means “angry” in Italian, referring to the fiery kick from chili peppers.

You’ll love how simple ingredients come together to create a flavorful sauce. Garlic, olive oil, and canned tomatoes form the base, while red chili flakes bring the heat. The spiciness can be adjusted to suit your taste. Serve it with grated Parmesan and fresh parsley for a classic touch.

Exact Ingredients List

Here’s what you’ll need to make this spicy penne all’Arrabbiata:
For the pasta:
- 400g (14oz) penne or ziti
- 1 tbsp cooking salt
For the Arrabbiata sauce:
- 4 tbsp extra virgin olive oil
- 3 garlic cloves, finely minced
- 1 red cayenne pepper chilli, finely chopped with seeds
- 1/2 tsp chilli flakes
- 800g (28 oz) canned crushed tomatoes
- 1 1/4 tsp cooking salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar (optional)
For serving:
- Grated parmesan cheese
- 2 tsp finely chopped parsley (optional)
This recipe serves 4 people. You can easily double the amounts to feed a larger group. Remember to taste the sauce as it cooks and adjust the spiciness to your liking. The sugar is there to balance out any sourness from the tomatoes, so add it only if needed.

Instructions
Heat 4 tablespoons of olive oil in a big pot over medium heat. Add 3 minced garlic cloves and stir for 10 seconds. Toss in chopped red chili and chili flakes. Cook for 1 minute until the garlic turns light golden.

Pour in crushed tomatoes, salt, and pepper. Rinse the tomato cans with a bit of water and add that too. Turn up the heat, give it a stir, and bring to a simmer. Lower the heat and let it bubble for 15 minutes. Taste at 10 minutes – if it’s sour, add a pinch of sugar.
While the sauce cooks, boil a large pot of water with 1 tablespoon of salt. Add your pasta and cook as directed on the package.
Before draining, stir the pasta vigorously. Scoop out 1 cup of the starchy water and set it aside. Drain the pasta.
Add the drained pasta to your sauce. Pour in 1/2 cup of the saved pasta water. Toss everything together, still on the stove, until the pasta is well coated. If it’s too thick, add more pasta water.
Scoop the pasta into bowls. Top with grated parmesan and chopped parsley if you like. Enjoy your spicy penne right away!

Possible Substitutes List
Here are some easy swaps you can make for this penne all’arrabbiata recipe:
- Pasta: Any short pasta works great. Try rigatoni, fusilli, or farfalle.
- Chili: No fresh chili? Use 1/4 tsp more chili flakes instead.
- Tomatoes: Whole peeled tomatoes are fine. Just crush them with your hands.
- Garlic: Garlic powder can work in a pinch. Use 1/2 tsp.
- Cheese: Pecorino Romano is a tasty swap for parmesan.
For a veggie boost, add some spinach or kale at the end. Want more protein? Toss in some cooked chicken or shrimp.
Can’t have pasta? Try zucchini noodles or spaghetti squash for a low-carb option.
Remember, the key to great arrabbiata is the spicy kick. Feel free to adjust the heat to your taste!
How To Make It Diabetes-Friendly
You can enjoy Penne all’Arrabbiata while managing diabetes with a few simple tweaks. Here are some tips to make this dish more diabetes-friendly:
Choose whole grain pasta
Pick whole wheat or high-fiber penne instead of regular pasta. This swap adds fiber and helps slow down sugar absorption.Control portion sizes
Stick to a 1-cup serving of cooked pasta. Fill the rest of your plate with non-starchy veggies.Add extra veggies
Boost the fiber and nutrients by mixing in zucchini, bell peppers, or spinach.Skip the sugar
Leave out the optional sugar in the sauce. The natural sweetness of tomatoes is enough.Go easy on the oil
Use just 2 tablespoons of olive oil instead of 4 to reduce calories.Add protein
Toss in some grilled chicken or shrimp for lean protein. This helps balance blood sugar levels.
By making these small changes, you can still enjoy the spicy kick of Penne all’Arrabbiata while keeping your blood sugar in check. Remember to test your levels after eating to see how this meal affects you.
Tips, Tricks & Storing
For the best penne all’arrabbiata, use high-quality ingredients. Pick ripe tomatoes or good canned ones for a rich sauce.
Adjust the spice level to your taste. Start with less chili and add more if needed. You can always make it spicier, but you can’t take heat away!
Don’t overcook your pasta. Keep it al dente for the perfect texture. Taste it a minute before the package time to be sure.
Save some pasta water. This starchy liquid helps the sauce stick to your noodles. Add a splash when mixing for a silky finish.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a bit of water to loosen the sauce.
For meal prep, make extra sauce and freeze it. Thaw and reheat when you’re ready for a quick meal.
Grate fresh Parmesan on top just before serving for the best flavor. A sprinkle of fresh basil adds a nice touch too.