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Penne Arrabbiata

Penne Arrabbiata

Pasquale Sciarappa
Today I would like to share with you my Penne Arrabbiata recipe! I love it because I get to use a lot of hot peppers (Oh Yeah Baby's) in this recipe! I like to add fresh Italian long hot pepper along with hot pepper flakes for extra spiciness.
5 from 3 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Italian


  • 1 lb. Penne
  • 28 oz. Plum tomatoes whole and peeled
  • 4 Garlic cloves diced
  • 1/2 Italian Long Hot Pepper chopped
  • 1 tsp. Hot Pepper Flakes
  • 5 Basil leaves
  • Salt to taste
  • Extra virgin olive oil
  • Pecorino cheese optional, for topping


  • Bring a pot of salted water to a boil to cook the penne in later.
  • Pour about two ounces of olive oil into a frying pan and warm over a medium to high flame. Add in the garlic and fresh Italian long hot pepper and saute for about a minute over a medium flame.
  • Add in the tomatoes and mix together. Cook for about three minutes, making sure to break apart the tomatoes. Add a pinch of salt and let simmer for about ten minutes.
  • Add the hot pepper flakes to the sauce and continue to simmer for another ten minutes over a low flame.
  • At this time, add the penne into the pot of boiling water and cook until al dente or for one to two minutes less than the package instructions.
  • Once the penne is ready, scoop the pasta directly into the arrabbiata sauce. Rip the basil leaves into smaller pieces using your hands and add it to the pasta and sauce. Mix all together and continue to cook for about two minutes.
  • Serve with a sprinkle of freshly grated pecorino cheese and enjoy! Salute and cin cin!
Keyword arabbiata sauce, arrabbiata, penne
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