Penne all’Arrabbiata – Quick One-Pot Recipe

You can never go wrong with pasta, and this quick and easy recipe for delicious Thermomix® Penne all’Arrabbiata is guaranteed to be an absolute hit with the whole family.

Tender penne pasta simmered in a zesty, garlic-and-chili tomato sauce makes this the ultimate go-to meal for busy weeknights when you want something cozy without all the fuss.

In this simple, step-by-step recipe, I’ll show you just how effortlessly you can whip up this restaurant-worthy weeknight dinner in no time at all.

What Is Penne Arrabbiata?

Penne Arrabbiata is such a wonderfully simple, classic dish.

The name literally translates to “angry pasta”—referring to the fiery kick from the chili peppers!

At its core, it’s just pasta tossed in a spicy, garlic-infused tomato sauce.

“Penne” refers to the tube-shaped pasta traditionally used for this recipe.

That said, you can totally swap in other pasta shapes like macaroni or spaghetti, making it Macaroni Arrabbiata or Spaghetti Arrabbiata instead.

This Penne Arrabbiata is:

• Super quick to throw together, making it perfect for busy weeknights.
• Extremely easy to make—completely beginner-friendly and foolproof.
• Super budget-friendly using simple, low-cost pantry staples.
• Naturally vegetarian (and easily made vegan if you skip the Parmesan).
• A total crowd-pleaser for the whole family.
• Kid-approved! Just dial back the red pepper flakes or chili if your little ones are sensitive to heat.
• Great for meal prep—it stores wonderfully in the fridge for 3 to 4 days.
• Awesome as a flavorful pasta side dish alongside chicken, steak, or fish.

My Best Tips for Making Penne Arrabbiata

I recommend starting light with the chili peppers and building up the heat to your taste.

You can always add a little extra kick at the end!

Of course, you can skip the chili entirely if spicy isn’t your thing—you’ll still end up with a deliciously savory tomato-garlic penne! 🙂

This is a great option if you’re cooking for little ones or anyone sensitive to spice.

Don’t have penne on hand? Feel free to improvise with whatever short pasta shape you have in your pantry.

Just keep in mind that the cook time might vary slightly depending on the pasta you choose.

Honestly, it’s always best to taste a piece a minute or two before the package instructions say it’s done so you get that perfect bite every single time.

Can I make this dish ahead of time?

Absolutely! You can totally make this ahead and keep it stored in the fridge until you’re ready to eat.

It’s a total lifesaver for busy weeknights—just whip it up the evening before, and then all you have to do is quickly heat it up the next day.

How long do leftovers last?

Any leftovers will keep well in an airtight container in the fridge for 3 to 4 days.

Just make sure to pop it in the fridge as soon as it cools down.

What You’ll Need for Penne all’Arrabbiata

• 12 oz (350 g) mini penne rigate
• 1 (14 oz / 400 g) can diced tomatoes
• 2 garlic cloves
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1-2 red chili peppers (adjust to your heat preference)
• 2 cups (500 ml) water
• 1-2 tsp salt
• 1 tsp freshly ground black pepper
• 1 tbsp fresh parsley, chopped
• 2 tbsp freshly grated Parmesan cheese

How to Make Penne all’Arrabbiata

Prep Work:

Peel the garlic cloves and slice them in half lengthwise.

Slice the chili pepper in half lengthwise, scoop out the seeds, and finely chop it.

Instructions:

First, place the garlic cloves in the mixing bowl and chop for 5 sec / speed 5.

Use the spatula to scrape down the sides of the bowl.

Add the olive oil, tomato paste, and chopped chili, then sauté for 3 min / 120°C (250°F) / speed 1.

Next, pour in the water and bring it to a boil for 7 min / 100°C (212°F) / speed 1.

Note: Make sure the water reaches a rolling boil; if needed, extend the time by 1 minute.

Add the diced tomatoes, salt, pepper, and pasta directly into the boiling water and cook, without the measuring cup in place, for 12–15 min / 100°C (212°F) / reverse blade / gentle stir setting.

Note: The mini penne rigate were perfectly cooked right at the 12-minute mark. If you’re using a different pasta shape, check it for al dente doneness around 12 minutes—it should still have a nice slight bite to it, never too hard and definitely not mushy! If it needs a bit more time, just extend by another minute or so and give it another quick taste test until it reaches your preferred texture.

To Serve:

Spoon the Penne all’Arrabbiata into pasta bowls and garnish with chopped fresh parsley, shaved Parmesan, and an extra sprinkle of diced chili if you love a kick of heat.

Enjoy!

The prep and cook times listed below are an average.

Happy cooking!

If you loved this quick and easy Penne all’Arrabbiata, you might also enjoy my recipe for these amazing Chocolate Crinkle Cookies! 🙂

Best,
Christoph
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