Spicy Arrabiata Penne

16 Ratings
Recipe courtesy ofValerie Bertinelli

Total: 20 min Cook: 20 min

Yield: 6 servings

Level: Easy



  • Kosher salt and freshly ground black pepper
  • 1 pound penne rigate (penne pasta with ridges) 
  • 1/4 cup olive oil 
  • 3 cloves garlic, chopped 
  • One 26.42-ounce container chopped tomatoes, such as Pomi 
  • 1/2 teaspoon red chile flakes 
  • 1/2 teaspoon Italian seasoning 
  • 6 leaves fresh basil, chopped, plus more for garnish
  • Block of Parmigiano-Reggiano, for garnish


  • Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.

  • In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.

  • Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.

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16 Ratings

I made this pasta dish using my leftover tomatoes from my garden as well as my own garden basil it was very good, i have 2 college aged sons who loved it as well..i love your recipies valerie!! great dish with some garlic bread and a glass of wine:) See All Reviews Post Review

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