I love this recipe because it uses basic pantry ingredients but still delivers intense flavor. The combination of garlic, olive oil, and red pepper flakes creates a rich and spicy tomato sauce that feels comforting and energizing at the same time. I also enjoy how quick it is to prepare, making it perfect for busy days when I still want something homemade.
Ingredients
I use simple ingredients to build a spicy tomato-based pasta sauce.
3 tablespoons extra virgin olive oil 3 cloves garlic (minced) ¼ teaspoon red pepper flakes (or more to taste, or one thinly sliced red chili) 28 ounces whole canned peeled tomatoes (1 large can) 1 teaspoon salt (or more to taste) 4 tablespoons flat-leaf parsley (chopped) 12 ounces penne pasta 3 quarts water + 1½ tablespoons sea salt (for pasta water) 2 plant-based sausages (optional)
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I start by crushing the canned tomatoes so they break down into a rustic sauce base. Then I heat olive oil in a pan and gently sauté garlic with red pepper flakes, being careful not to burn the garlic so it keeps its sweet flavor.
I add the tomatoes and salt, then let the sauce simmer until it thickens and the flavors deepen. While the sauce cooks, I boil the penne in salted water until just under al dente, reserving some pasta water before draining.
I then add the cooked pasta directly into the sauce along with parsley and a bit of reserved pasta water. I toss everything together until the pasta finishes cooking and absorbs the sauce fully.
If I want extra protein, I prepare plant-based sausage by breaking it into small pieces and sautéing it with olive oil, garlic, and black pepper until browned, then I mix it into the pasta before serving.
Servings And Timing
I usually get about 4 servings from this recipe. It takes around 10 minutes to prepare and 15–20 minutes to cook, making the total time roughly 25 minutes.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I warm it in a pan with a splash of water to loosen the sauce and bring back its texture. I avoid overheating so the pasta stays tender.
FAQs
How Spicy Is Arrabbiata Sauce?
I find it moderately spicy, but I adjust the chili amount depending on my heat preference.
Can I Use Fresh Tomatoes Instead Of Canned?
I can use fresh tomatoes, but I prefer canned because they give a more consistent and rich sauce.
What Pasta Works Best For This Recipe?
I like penne because it holds the sauce well, but other short pasta shapes also work.
Can I Make This Recipe Vegan?
I already make it vegan by default, and I just ensure the pasta and sausages I use are plant-based.
Why Add Pasta Water To The Sauce?
I use pasta water because its starch helps the sauce cling better to the pasta and improves texture.
A classic spicy penne arrabbiata pasta made with garlic, chili flakes, and slow-simmered tomatoes. A simple Italian-inspired dish with bold heat and rich flavor.
Author:Emma
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:4 servings
Category:Dinner, Pasta
Method:Stovetop
Cuisine:Italian
Diet:Vegan
Ingredients
Arrabbiata Sauce
3 tbsp extra virgin olive oil
3 garlic cloves, minced
1/4 tsp red pepper flakes (or more to taste)
28 oz whole canned peeled tomatoes
1 tsp salt, or to taste
4 tbsp flat-leaf parsley, chopped
Pasta
12 oz penne pasta
3 quarts (12 cups) water
1 1/2 tbsp sea salt
Optional Plant-Based Sausage
2 plant-based sausages
1 tbsp olive oil
1 garlic clove, crushed
Black pepper, to taste
Instructions
Make the Arrabbiata Sauce
Add canned tomatoes to a large bowl. Rinse the can with 1 cup of water and add it to the bowl. Crush the tomatoes with your hands or chop them into smaller pieces.
Heat olive oil in a large skillet over low heat.
Add minced garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
Stir in the tomatoes and salt. Simmer over medium heat for 15–20 minutes, stirring occasionally.
Taste and adjust salt and spice level if needed.
Cook the Pasta
Bring salted water to a boil and cook penne pasta until just under al dente according to package instructions.
Reserve 1 cup of pasta water before draining.
Add drained pasta directly into the arrabbiata sauce.
Stir in chopped parsley and 1/2 cup reserved pasta water. Toss for about 1 minute until the sauce coats the pasta and the pasta finishes cooking.
Optional Sausage Addition
Remove casing from plant-based sausages and break into small bite-sized pieces.
Heat olive oil in a skillet with crushed garlic and black pepper.
Sauté sausage pieces for about 5 minutes until browned and crispy.
Toss the cooked sausage into the pasta just before serving.
Notes
Use fresh red chili instead of flakes for extra heat and authentic flavor.
Reserved pasta water helps create a silky sauce that clings to the pasta.
Add Parmesan cheese if not keeping the dish fully vegan.
Fresh basil can replace parsley for a different flavor profile.
Pair with garlic bread or a fresh salad for a complete meal.
