Classic Penne Arrabbiata from Scratch
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 Servings
 
Ingredients
For the Arrabbiata Sauce:
  • Fresh ripe tomatoes – 6–7 medium
  • Tomato paste – 1½ tbsp
  • Extra virgin olive oil – 3 tbsp
  • Garlic – 5–6 cloves, freshly minced
  • Red pepper flakes – 1–1½ tsp, adjust to taste
  • Salt – to taste
  • Freshly ground black pepper – ½ tsp
  • Fresh basil leaves – a handful
For the Pasta:
  • Penne pasta – 250 g
  • Salt – for boiling the pasta
  • Reserved pasta water – as required
Instructions
  1. Bring a large pot of water to a rolling boil. Make a small cross-shaped slit at the bottom of each tomato.
  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.
  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.
  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.
  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.
  6. Heat extra virgin olive oil in a large skillet over medium-low heat. Add the freshly minced garlic and red pepper flakes.
  7. Sauté gently for about 30–60 seconds, just until the garlic becomes fragrant. Be careful not to brown or burn the garlic.
  8. Add the peeled and chopped fresh tomatoes to the skillet. Season with salt and freshly ground black pepper.
  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.
  10. Continue cooking the sauce, stirring occasionally, until the tomatoes break down and the sauce becomes thick and concentrated.
  11. Once the Arrabbiata sauce has reached a thick, spoon-coating consistency, taste and adjust the salt and chilli if needed.
  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.
  13. Add the cooked al dente penne directly into the skillet with the hot tomato sauce.
  14. Toss everything together over low heat for 1–2 minutes, allowing the pasta to absorb the sauce.
  15. Add another splash of reserved pasta water if required to bring everything together into a glossy, cohesive sauce.
  16. Your delicious classic penne Arrabbiata is ready! Serve it warm with an extra drizzle of extra virgin olive oil on top! Enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2026/09/classic-penne-arrabbiata/