Penne Arrabbiata // The Speckled Palate

Want to make the most flavorful Penne Arrabbiata? This recipe is simple, bursting with flavor and easy to make for any occasion. Learn how my family makes this spicy pasta dish!

2024 Update: This recipe was originally shared in July 2012 and was adapted from a cookbook. The recipe has been updated throughout the years, and the post includes new photos, as well as more tips and tricks. I hope you love this pasta!

Penne Arrabbiata

A long time ago, I took a recipe from a cookbook for athletes and adapted a pasta recipe for my lifestyle. (In fact, my Rouge-Orleans teammate, Katie, lent me her copy of The Athlete’s Palate Cookbook in preparation for our race all those years ago.)

It’s been more than 10 years, and this recipe has changed over time to capture my current stance on food and how I like to fuel my body… and how I like to fuel my kids’ bodies.

While I’m sure that this Penne Arrabbiata recipe is not anywhere close to the traditional recipe (and while I’m sure there are some Italians out there who would like to tell me all the things that are incorrect about my recipe), this pasta sauce is utterly delicious and hearty and perfect for a weeknight meal.

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What is penne arrabbiata?

This is a bright, vibrant tomato sauce that gets a little kick from red pepper flakes. This recipe adds some bacon to it, adding in some smoky, saltiness to the sweet, acidic tomato sauce.

Why I love this recipe:

We’re always in the market for easy dinners in our household because the afternoon and evening hours fly by with our various commitments and activities.

This Penne all’Arrabbiata is a total weeknight win because it comes together quickly.

It also an excellent way to knock out a bunch of fresh tomatoes from your garden, if you happen to be blessed with tomato plants that are still producing. (If you’re like me, your tomato plant is leggy and hasn’t produced a single tomato all summer and you purchase your tomatoes from the farmer’s market or store. HA!)

Here are some other things I adore about this pasta recipe:

• It calls for the freshest tomatoes. I noted in my recipe that you can use roma tomatoes, but please use whatever fresh tomatoes you’ve got on hand.
• The bacon adds layers of flavor. If you’re into bacon, you can definitely taste it as it intermingles with the sweetness of the tomato sauce.
• It comes together quickly. This is a 45-minutes or less type of dish, which is perfect for a weeknight.
• It might be sacrilege, but you could easily pair this with another type of pasta if you don’t have penne. (Shh. Don’t tell.)

Whatever the reason you decide to try this recipe, it’s a total delight and a delicious meal. I hope you and yours enjoy it as much as we did!

More pasta recipes to try: Lemon Shrimp Pasta | Tortellini Butternut Squash Pasta with Pancetta and Spinach | Chicken Pesto Pasta | French Onion Steak Pasta | Orzo Pasta Salad

What you need to make this recipe:

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Here’s what you’ll need:

• Fresh tomatoes — I used roma tomatoes, per my original recipe, but you can use any fresh tomatoes, so long as you have the correct weight. I recommend using the sweetest, juiciest tomatoes.
• Olive oil — or your favorite neutral oil. I recommend using regular olive oil, extra virgin olive oil or avocado oil in a recipe like this.
• Bacon — use your favorite kind of bacon, though I recommend against using thick cut. The onion cooks down with the bacon, so a thinner (regular) bacon is better if you’d like the bacon to become crispier.
• Onion — yellow or white onion are what you want here, not a red onion.
• Garlic — you need a lot. Please chop it yourself because the difference in flavor is real.
• Red pepper flakes — these give the sauce its traditional spice. You can add more or less, depending on your tolerance to heat.
• Kosher salt — salt is key in baking. Medium grain kosher salt (like Diamond Crystal) is my favorite. You can use a similarly sized sea salt. Table salt is saltier than kosher salt. 
• Black pepper — freshly ground or pre-ground both work. This is something you’ll add to taste, so use a light hand at first, give it a taste and then add more if necessary.
• Granulated sugar — this is also referred to as white sugar. This adds just a hint of sweetness to the sauce, and it balances out the acidity of the tomatoes. Please do not skip it.

Customizations and substitutions

• Add some more heat. I intentionally made this less spicy because my kids are sensitive to spice, but you can add up to a teaspoon of red pepper flakes if you like a bit of heat.
• Swap out the bacon for turkey bacon if you don’t eat regular bacon. It will cook down differently but should add a nice smokiness to the sauce. You might need to add more oil to the pan since turkey bacon is extremely lean.
• Make it gluten free. This pasta sauce is naturally gluten free, but the pasta is not. Feel free to use your favorite GF pastaif you or your family are gluten-free.

How to make Penne Arrabbiata

Ready to make these slightly spicy, bacon-y pasta dish? Let’s get started:

First and foremost, chop the ingredients. This means that you want to dice the bacon, as well as the onion, garlic and tomatoes. Having these ready will make your life easier as you’re cooking this dish.

Measure the oil, bacon, onion and garlic into a large skillet or pan over medium-high heat.

Cook until the bacon begins to cook through. The onion will be a beautiful golden brown, too.

Add those the crushed red pepper flakes. Cook until the bacon browns and the onions and garlic are a deep golden brown.

Add the tomatoes with their juices and sugar. Season with salt and pepper, then bring to a boil.

Reduce the heat to medium-low and cook until the sauce has thickened.

Meanwhile, cook the pasta in salted water until it’s al dente. Drain and return the pasta to the pot.

Once the sauce has thickened, add the pasta to the sauce and cook, stirring, for 1 minute.

Spoon the penne into bowls. Sprinkle parmesan cheese and fresh basil leaves on top before enjoying!

How to store and freeze

This pasta sauce will keep for 4-5 days in the refrigerator. I like to store the sauce separate from the pasta if I know that I’ll have leftovers because the pasta will soak up the juices and become significantly softer as it sits in the fridge.

You can also transfer it to a freezer-safe bag or container and freeze it for up to 3 months. Defrost in the refrigerator before reheating and tossing with pasta.

Erin’s Easy Entertaining Tips

Who wants to host a pasta party at their house?

Even if you don’t, having friends over and serving this this fresh pasta dish would be utterly delicious, especially when your garden is still bursting with tomatoes.

If you want to share this with people, here are some ways I’d think about preparing the dish to make it easier on myself:

• Double the recipe. My family of four devoured this pasta in a single sitting. If you’re serving more people, I would definitely double the recipe.
• Make the recipe early. Cook down the pasta sauce, then store it in the refrigerator until it’s almost serving time. I suggest reheating it on the stovetop and tossing with the freshly cooked pasta.
• Serve it with your favorite sides. We love any pasta dish with an excellent side salad (like this Grilled Peach Salad with Burrata) or toasted bread or even garlic bread.
• Make it gluten free. Use gluten free pasta instead of regular if you’ve got guests who cannot eat gluten.

Frequently Asked Questions

Quick tips and tricks to making the best Penne all Arrabbiata

• Use the freshest tomatoes. These are really the secret to the best sauce around, so use what’s in season, ripe and sweet.
• Make substitutions for your tastebuds. You can add more or less spice, depending on what you like.
• Don’t skimp on the bacon. It adds an amazing saltiness to the dish, as well as a bite of a chew with the sauce itself.
• How to store: Cool and transfer the sauce into an airtight container. Store in the refrigerator. Try to store the pasta and the sauce separately.
• How to reheat: Reheat in the microwave or on the stovetop until warmed through.

Looking for more recipes involving pasta? Don’t miss Spicy Sausage Ground Turkey Pasta Sauce, Lemon Salmon Pasta and Turkey and Broccoli Orecchiette.

Here’s how I make this beauty of a dish: