This penne arrabbiata is a spicy tomato sauce made with garlic, San Marzano tomatoes, and a few spoonfuls of chili crisp in place of the usual red pepper flakes. The sauce simmers while the pasta cooks, and dinner is ready in under 30 minutes.
Arrabbiata means "angry" in Italian, so yes, this one has heat. Chili crisp brings that heat plus little crunchy fried bits you don't get from dried pepper flakes.
I serve it with red wine, crusty bread, a simple green salad, and plenty of freshly grated cheese.
A little sesame oil gives the sauce a toasty note, and a teaspoon of sugar takes the sharp edge off the tomatoes. Start the sauce as soon as the pasta water goes on.
Ingredients for Penne Arrabbiata
Penne pasta. The sauce gets trapped inside the tubes, which is why I like penne here. I've also made this with gluten free penne and it worked great. Spaghetti or linguine work if you prefer long pasta.
Chili crisp. Look for it in the international aisle of most grocery stores. Start with 2 tablespoons and go up to 3 if you like more heat.
Whole peeled tomatoes. I use San Marzano. Crushed tomatoes work if you can't find whole ones.
Tomato paste. I buy it in a tube so I can squeeze out 1 tablespoon without opening a whole can. Mutti and Cento are my go-to brands.
Garlic. Fresh cloves, minced yourself. The jarred pre-minced kind doesn't have the same flavor.
Extra virgin olive oil. There are only a few ingredients in this sauce, so good oil makes a difference. I like Brightland.
Sesame oil. I use Kadoya. Olive oil works if you don't have any.
Sugar. You can leave it out, but I wouldn't.
Parsley and Pecorino Romano. Basil works in place of parsley, and Parmesan works in place of Pecorino. Either way, load up on the cheese.
See recipe card for quantities.
How to Make Penne Arrabbiata with Chili Crisp
- Cook the penne in well-salted boiling water until al dente. Save ½ cup of the pasta water before you drain it.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and stir for 1 minute.
- Stir in the chili crisp and cook for 20 seconds.
- Add the tomato paste and sesame oil. Cook for 30 seconds, pressing out the clumps of paste with your spoon.
- Add the tomatoes, salt, and sugar. Crush the tomatoes with a wooden spoon (carefully, they squirt) and stir to combine.
- Simmer on low for 10 to 15 minutes, stirring now and then. If the sauce gets too thick, add pasta water a splash at a time. Taste and add salt or sugar as needed.
- Add the drained penne to the sauce and toss to coat.
- Serve topped with shaved Pecorino Romano and roughly chopped parsley.
Pro Tips
Buy better ingredients. With these few ingredients, quality shows. San Marzano tomatoes, Mutti or Cento tomato paste, fresh garlic, and Kadoya sesame oil all make a real difference.
Keep the chili crisp moving. Twenty seconds in the pan is enough. Any longer and the crunchy bits can scorch.
Save the pasta water. The starch in it loosens a thick sauce and helps it cling to the penne.
Put extra chili crisp on the table. Brands vary in heat and salt, so let everyone add more to their own bowl.
Variations
A few ways to change it up.
Fresh Tomatoes - Use 1 ½ pounds of fresh tomatoes in place of the can. Score an X on the bottom of each, boil for about 1 minute, move to an ice bath, then peel and chop.
Other Sweeteners - Honey, maple syrup, or agave can replace the sugar. Honey and maple will come through in the flavor of the sauce.
Add Protein or Vegetables - Stir in cooked cubed chicken, zucchini, kale, or browned ground turkey or pork. Or serve it with my homemade Italian meatballs.
Equipment
I make the sauce in my cast iron skillet. Any large skillet works, as long as it's big enough to toss a full pound of pasta in the sauce.
Frequently Asked Questions
It depends on your chili crisp. With 2 tablespoons, most brands give a steady, medium heat. Start there, taste the sauce, and add more at the end if you want it hotter.
Yes. I've made it with gluten free penne, and it worked great. Pull it a minute early, since gluten free pasta goes from al dente to mushy fast. Check the label on your chili crisp too, since some brands contain soy sauce or other wheat ingredients.
Related
Looking for other dinner recipes? Try these.
Penne Arrabbiata with Chili Crisp
Ingredients
Pasta
- 1 lb penne pasta
- 4 cups water
- 1 tablespoon salt
Sauce
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 2-3 tablespoon chili crisp plus more for garnish
- 1 tablespoon tomato paste
- 2 teaspoon sesame seed oil
- 1 28oz can whole peeled tomatoes
- 1 teaspoon salt
- 1 teaspoon sugar
Garnishes
- ½ cup parsley roughly chopped
- ½ cup freshly grated pecorino romano or parmesan
Instructions
- In a medium pot, boil 4 cups of water, add 1 tablespoon of salt. Cook penne al dente. Reserve ½ cup pasta water (you won't use it all).
- As the pasta is cooking, heat olive oil in a large pan over medium heat. Add garlic and cook, stirring for 1 minute. Add chili crisp and cook for another 20 seconds. Add tomato paste and sesame seed oil and cook for 30 more seconds, smashing and stirring the clumps of the tomato paste.
- Add the whole tomatoes, salt, and sugar. Crush tomatoes with a wooden spoon carefully and stir to combine. Simmer on low for 10-15 minutes, occasionally stirring. If the sauce is too thick, add a little bit of the pasta water small amounts at a time. Check the pasta sauce and add salt or sugar to balance the flavor if needed.
- Toss the cooked pasta into the sauce and mix well. Serve and garnish with shaved pecorino romano and roughly chopped parsley.
Notes
To freeze, pack in an airtight container for up to 1 month and thaw in the fridge before reheating.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
TaraT says
This recipe was a lifesaver. Quick to make and absolutely delicious. The kids loved the spice level, and I appreciated the clear instructions. Thanks for sharing!
SpicyGourmetChef says
Loved the penne arrabbiata twist with chili crisp in the recipe. It’s a smart way to add extra heat and texture. Would recommend experimenting with different chili crisp brands to find the one that suits the dish best.
PepperPal says
gonna try this! always up for more spice in my dishes, sounds amazing with that chili crisp twist
Donna says
What are Chili Crisps?
Karen Kelly says
You can easily find this in the international section of any grocery store or order from Amazon!