Penne Arrabiatta

"This is my all-time favorite pasta dish, especially since it's non-dairy. I like it hot, but you can adjust the red pepper flakes to make it as hot or mild as you like."
photo by Redsie photo by Redsie
photo by Redsie
photo by Sackville photo by Sackville
photo by Sackville photo by Sackville
Ready In:




  • Saute garlic and onion in olive oil until transparent.
  • Add crushed tomatoes and spices and cook over low heat, stirring occasionally, about 30 minutes.
  • Cook pasta in lightly salted, boiling water until cooked el dente.
  • Drain pasta and place back in the pot and add some of the sauce and gently toss until coated.
  • While serving, add additional sauce if desired and top with freshly grated Parmesan cheese.
  • Left over sauce can be refrigerated or frozen and reheated.
  • Use a bit more red pepper if you prefer it hotter.

Questions & Replies

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  1. Linorama
    Well this was just wonderful! I didn't expect anything sensational from such simple ingredients, but the more we ate the more we loved it. I thought the basil and parsley amounts looked small for fresh herbs, so I used the dried herbs instead (same amounts.) It was just right, and I served it with spelt rotini. This recipe is now on my "make often" list. Thanks Mirj!
  2. PixieDust
    Made this for supper the other night. My DH and I loved it. The only addition was a second clove of garlic. Spicy and hot enough for us. This was really great and we will have this again. Thanks!!
  3. kat26110
    This was really good. It was very easy to prepare and everyone liked it. I would take it easy on the red pepper flakes if you don't like things spicy. I loved it but my kids thought it was a little hot.
  4. CrystalA
    This was yummy. I also tossed in some chunks of buffalo mozzarella. Ummmm yummy. Thanks for the recipe.
  5. Charishma_Ramchandani
    FINALLY, after a 101 plans, I got around to making pasta today. This is the FIRST pasta recipe I've made in my life! As I was making pasta for the first time, I used only 500gms. of penne pasta. I used 1 small onion, 1 clove garlic, 1 tbsp. oil, 3 pinches of salt to cook the pasta, 1 additional tsp. of salt in step 2, 1/4 tsp. pepper, 1/4 tsp. dried basil, 1/4 tsp. dried oregano, 1/4 tsp. red chilli powder as a substitute for red pepper flakes as we don't use the latter in our daily cooking and so I didn't have it on hand and 1/4 tsp. chopped fresh parsley. I do not use canned tomatoes, so, I peeled and chopped up 4 fresh tomatoes. Next time, I'll use atleast 6 tomatoes for the same qty. of pasta. I drizzled out of the bottle, a generous amount of tomato sauce to make this saucey while cooking the pasta in the spices! It was really delicious! At the end, I garnished it with finely chopped Kraft cheese(I used 3 slices). THANK YOU so much for the recipe!


  1. Cookie Cutie
    This is delicious! I made it for a picnic for our 4th of July celebration (nothing says America like Italian pasta). The only changes I made were using dried herbs instead of fresh, as well as only using 1/2 tsp of red pepper and adding 1/2 tsp of Italian seasoning. I also added a bit of store-bought tomato sauce, around 1/2 cup. The only thing is that there's no way this serves four--maybe we're small eaters, but we could serve six to eight with this recipe. Thanks for a new favorite!! :)
  2. a-torres
    Delish!! I added more garlic and used herbs and bacon grease in place of olive oil. Great dish...thanks for the recipe!
  3. kthdsn
    I used a jar of pureed tomatoes instead of crushed, and doubled the herbs. It was really good. Next time I will add some mushrooms too.
  4. strawberrybird
    Very nice! I made this with rigatoni as I didn't have any penne on hand. Also, I substituted a 16 ounce can of tomato sauce for the crushed tomato (which I don't like very much). I kept all the spice amounts the same however, and as a result it was a tad spicier than I would have liked. Next time I'll reduce the pepper to match the quantity of sauce and perhaps try it with diced tomatoes for a fresher taste. But wonderful as it was! Thanks for the recipe.


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