Spicy Arrabiata Penne

  • Level: Easy
  • Yield: 6 servings
  • Total: 20 min
  • Active: 20 min


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


  1. 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.
  2. 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.
  3. Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


40 Reviews


This was tasty enough but I found the sauce to be too thin.  It didn’t really coat the penne.   I almost wanted to add a jar of Rao’s arrabiata sauce.

See All Reviews