Classic Penne Arrabbiata with Fresh Tomatoes | Easy Italian Pasta Recipe

Fresh tomatoes, fragrant garlic, a generous drizzle of olive oil and a fiery kick of chilli—this classic penne Arrabbiata is proof that simple ingredients can create seriously delicious pasta!

There are some pasta recipes that prove you really don’t need a long list of ingredients to create something incredibly delicious. This classic penne Arrabbiata is one of them.

This super-popular Italian pasta is all about a simple, fiery tomato sauce made with fresh tomatoes, garlic, red pepper flakes and good-quality extra virgin olive oil.

The tomatoes are blanched, peeled and cooked down slowly with tomato paste until they turn into a thick, intensely flavored sauce.

Toss in perfectly al dente penne, and you have a bowl of pasta that is comforting, rustic and packed with flavor.

What is classic Penne Arrabbiata?

Classic penne Arrabbiata is a classic Roman pasta dish from the Lazio region of Italy. It consists of penne pasta tossed in a spicy tomato sauce flavored primarily with garlic and red chilli flakes.

Unlike creamy pasta sauces, Arrabbiata is wonderfully light yet hearty and vibrant. Traditionally, the sauce is made with tomatoes, garlic, olive oil and chilli, allowing the natural flavor of the tomatoes to shine through.

In this version, I used fresh tomatoes that are first blanched, peeled and deseeded, then cooked down with tomato paste, freshly minced garlic and red pepper flakes.

The sauce is simmered until thick and concentrated before the cooked penne is tossed through it.

The name Arrabbiata literally means “angry” in Italian, referring to the characteristic heat from red pepper flakes. But don’t let the name intimidate you!

You can easily adjust the amount of chilli to suit your preference. And honestly, this is exactly the kind of pasta I love cooking at home.

No complicated ingredients, no elaborate preparation—just a handful of good ingredients treated with a little care.

The fresh tomatoes bring natural sweetness and acidity, garlic adds depth, olive oil carries all those flavors beautifully, and the chilli gives the sauce its signature kick.

Ingredients for the classic penne Arrabbiata

Fresh tomatoes: Fresh ripe tomatoes form the base of this homemade Arrabbiata sauce. Choose tomatoes that are ripe, juicy and naturally sweet.

Blanching them briefly in boiling water makes the skins incredibly easy to remove and gives you a smooth, rustic tomato base for the sauce.

Tomato paste: The thick tomato paste may seem like an extra ingredient when we are already using fresh tomatoes, but it adds wonderful depth and concentrated tomato flavor.

It also helps the sauce develop a richer color and thicker consistency.

Garlic: This quintessential aromatic is one of the defining flavors of Arrabbiata sauce.

I prefer using freshly minced garlic rather than bottled or pre-minced garlic because its flavor is much more vibrant. Gently sauté it in olive oil so it becomes fragrant without turning bitter.

Red pepper flakes: This is what gives the classic penne Arrabbiata its signature fiery character. Start with a moderate amount and increase it depending on how spicy you like your pasta.

The heat should complement the tomato sauce rather than completely overpower it.

Extra-virgin olive oil: Since olive oil is one of the key ingredients in this simple sauce, using a good-quality extra virgin olive oil makes a noticeable difference.

It forms the flavorful base in which the garlic and chilli are gently sautéed.

Penne pasta: Penne works particularly well with Arrabbiata because its tubular shape catches the thick tomato sauce beautifully.

Cook the pasta al dente so it retains a slight bite and doesn’t become mushy when tossed with the hot sauce.

Fresh basil: A handful of fresh basil imparts a burst of freshness to this classic penne Arrabbiata and you must not miss it!

How to Make the classic Penne Arrabbiata?

Step 1: Bring a large pot of water to a rolling boil. Make a small cross-shaped slit at the bottom of each tomato.

Step 2: Carefully place the tomatoes into the boiling water and blanch for about 1–2 minutes, or until you notice the skin beginning to split. Transfer them immediately to a bowl of cold water.

Step 3: Once cool enough to handle, peel off the skins of the tomatoes. Remove the tough core and roughly chop the tomatoes and remove all the seeds.

Step 4: Bring a large pot of generously salted water to a boil. Add the penne and cook according to the package instructions until al dente.

Step 5: Before draining, reserve about ½ cup of pasta water. This starchy water can be used later to loosen and emulsify the sauce if needed. Drain the pasta and keep it aside.

Step 6: Heat extra virgin olive oil in a large skillet over medium-low heat. Add the freshly minced garlic and red pepper flakes.

Step 7: Sauté gently for about 30–60 seconds, just until the garlic becomes fragrant. Be careful not to brown or burn the garlic.

Step 8: Add the peeled and chopped fresh tomatoes to the skillet. Season with salt and freshly ground black pepper.

Step 9: Stir well and allow the tomatoes to cook down over medium heat. Add the tomato paste and stir it thoroughly into the tomato mixture.

Step 10: Continue cooking the sauce, stirring occasionally, until the tomatoes break down and the sauce becomes thick and concentrated.

Pro tip: This slow simmering is important—it allows excess moisture to evaporate and intensifies the natural sweetness and flavor of the tomatoes.

Step 11: Once the Arrabbiata sauce has reached a thick, spoon-coating consistency, taste and adjust the salt and chilli if needed.

Step 12: Add a handful of torn fresh basil leaves and stir them through the sauce. If the sauce feels too thick, add a couple of splashes of the reserved pasta water.

Step 13: Add the cooked al dente penne directly into the skillet with the hot tomato sauce. Toss everything together over low heat for 1–2 minutes, allowing the pasta to absorb the sauce.

Step 14: Add another splash of reserved pasta water if required to bring everything together into a glossy, cohesive sauce.

Step 15: Your delicious classic penne Arrabbiata is ready! Serve it warm with an extra drizzle of extra virgin olive oil on top! Enjoy!

How to Serve classic Penne Arrabbiata?

Serve the classic penne Arrabbiata warm. Finish with a drizzle of extra virgin olive oil, a few fresh basil leaves and an extra pinch of red pepper flakes if you enjoy a little more heat.

You can also add freshly grated Parmesan if you like, although a traditional Arrabbiata is delicious even without cheese.

Serve it with some crusty garlic bread or toasted sourdough on the side for a complete Italian-style meal.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh tomatoes?

Absolutely! Canned peeled tomatoes or crushed tomatoes can be used when fresh tomatoes are not at their best.

However, using ripe fresh tomatoes gives this version of classic penne Arrabbiata a particularly fresh and vibrant flavor!

Why do I need to peel the tomatoes?

Peeling the tomatoes creates a smoother sauce and removes the tougher tomato skins. Blanching makes the skins very easy to remove without much effort.

Can I make Arrabbiata sauce ahead of time?

Yes. The sauce can be prepared ahead and refrigerated in an airtight container for a few days. Reheat it gently and toss with freshly cooked pasta when ready to serve.

How spicy should Arrabbiata sauce be?

That’s entirely up to you. The defining characteristic of Arrabbiata is its chilli heat, but you can adjust the red pepper flakes according to your preference.

What pasta can I use instead of penne?

Penne is traditional and works beautifully, but you can also use rigatoni, spaghetti, fusilli or another pasta shape that holds sauce well.

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