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pasta in a skillet
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5 from 1 vote

Spicy Arrabiata Penne

This Spicy Arrabiata Penne recipe from Valerie Bertinelli is a simple yet flavorful dish that's perfect for weeknight meals as well as for entertaining.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dishes
Cuisine: Italian
Keyword: arrabiata, pasta, spicy, vegetraian
Servings: 4 servings
Calories: 344kcal
Author: Valerie Bertinelli


  • 16 ounces uncooked penne rigate
  • ¼ cup olive oil
  • 3 garlic cloves chopped
  • 1 26.46 – ounce package chopped tomatoes such as Pomi
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • ½ teaspoon dried Italian seasoning
  • ¼ teaspoon black pepper
  • ¼ cup chopped fresh basil plus more for garnish
  • Shaved fresh Parmigiano-Reggiano cheese for garnish


  • Bring a large pot of salted water to a boil. Add the pasta, and cook according to the package; drain, reserving 1 cup of the cooking water.
  • Meanwhile, heat the oil in a large skillet over medium-high until shimmering. Add the garlic; cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomatoes, salt, crushed red pepper, Italian seasoning, and black pepper. Bring to a boil, and cook 5 minutes. Remove from the heat, and stir in the ¼ cup chopped basil.
  • Stir the cooked pasta and reserved pasta water into the tomato mixture. Garnish with the Parmigiano-Reggiano and additional basil, if desired, and serve warm.



Recipe excerpted from Valerie's Home Cooking, copyright 2017. Reprinted with permission.


Serving: 1 | Calories: 344kcal | Carbohydrates: 44g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 563mg | Fiber: 5g | Sugar: 6g