Penne All' Arrabbiata

Total Time
Prep 15 mins
Cook 30 mins

I love this recipe! I make it often and enjoy it with a tossed green salad, Italian garlic bread and a glass of wine! One of our favorites and so easy to do! Make sure you toss the pasta immediately with the sauce so the pasta will not stick. Bon Appetito!

Ingredients Nutrition


  1. While heating the water to cook pasta, heat the oil in a large saute pan over medium-high heat.
  2. Add onion and saute until soft and beginning to color, about 5 minutes.
  3. Add garlic, salami, and red pepper flakes, saute until salami caramelizes, 5-7 minutes.
  4. Add tomatoes, tomato paste, brown sugar and vinegar.
  5. Reduce heat and simmer until slightly thickened, 10-15 minutes.
  6. Season to taste with salt and pepper.
  7. Once the water is boiling for pasta, cook pasta to al dente.
  8. Drain pasta, reserving 1/4 cup liquid to thin the sauce, if necessary.
  9. Transfer sauce to a larger shallow bowl.
  10. Add the drained pasta, torn basil, and Parmesan to the sauce (tearing the basil won't discolor it like cutting does); toss to coat.
  11. Serve pasta immediately.
Most Helpful

WONDERFUL, WONDERFUL, WONDERFUL! I am so glad I discovered this dish. I followed your instructions exactly except I used organic whole wheat Penne Rigate. The sauce is superb! I served it as you suggested with a green salad, and a bottle of Merlot wine (what else?!?!!) Thank you for sharing. :-)

Merlot September 24, 2002

This is as close to a true Italian pasta as I have had in the U.S. It is a robust, flavorful dish that is filling but not heavy. Goes great with a red wine!

Dan'l June 12, 2002

Excellent recipe! The sauce was great and enjoyed by even my finicky DH. Next time I might add some green pepper for more colour and texture.

Kate in Ontario October 01, 2002