Fire-Roasted Arrabbiata Penne
If you’re craving a pasta dish that’s bursting with bold, smoky heat and rich tomato flavor, then Fire-Roasted Arrabbiata Penne is about to become your new favorite weeknight dinner. This vibrant recipe brings together fire-roasted crushed tomatoes, a kick of red pepper flakes, and the comforting chew of penne pasta for a dish that’s as satisfying as it is simple. Whether you’re a spicy food lover or just looking to add some zest to your pasta repertoire, this recipe delivers on every level with minimal fuss and maximum flavor.
Why This Recipe Works
What makes this Fire-Roasted Arrabbiata Penne stand out from your average spicy tomato pasta? It’s all in the fire-roasted crushed tomatoes. The smoky undertones elevate the classic arrabbiata sauce, adding complexity without extra effort. The red pepper flakes provide just the right amount of heat — enough to warm your palate but not overwhelm it. Using penne pasta allows the sauce to cling perfectly to every bite, thanks to its ridged exterior and tube shape. Plus, the simplicity of just a few fresh ingredients means you can have a wholesome, homemade meal on the table in under 30 minutes.
This recipe also strikes a beautiful balance between spicy, sweet, and savory thanks to a touch of sugar that cuts through the acidity of the tomatoes, and a garnish of fresh basil that brightens each forkful. Topped with freshly grated Parmesan cheese, this pasta is a crowd-pleaser that feels both comforting and gourmet.
Shopping List
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (28 ounces) fire-roasted crushed tomatoes
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Parmesan cheese, for serving
Hardware & Gadgets
- Large pot – for boiling the pasta
- Large skillet or saucepan – to cook the sauce
- Wooden spoon or silicone spatula – for stirring
- Colander – to drain the pasta
- Grater – to shred the Parmesan cheese
Cook Fire-Roasted Arrabbiata Penne Like This
Step 1: Cook the Penne
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve about a cup of pasta water before draining the pasta in a colander. Set aside.
Step 2: Sauté Aromatics
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for another 1-2 minutes until fragrant. This creates the flavor base that will make your arrabbiata sauce sing.
Step 3: Simmer the Sauce
Pour in the fire-roasted crushed tomatoes and stir to combine. Add the sugar along with salt and pepper to taste. Reduce the heat to low and let the sauce simmer gently for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 4: Combine Pasta and Sauce
Add the drained penne pasta directly into the skillet with the sauce. Toss well to coat every piece of pasta in that smoky, spicy goodness. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and help it cling to the noodles.
Step 5: Garnish and Serve
Serve hot with a generous sprinkle of freshly grated Parmesan cheese and torn fresh basil leaves for a burst of color and herbaceous brightness. For a creamy twist, try pairing it with our Creamy Tomato Basil Shrimp Pasta next time.
Tailor It to Your Diet
- Make it vegan: Skip the Parmesan or substitute with a vegan cheese alternative or nutritional yeast.
- Add protein: Toss in grilled chicken, sautéed shrimp, or even spicy Italian sausage for a heartier meal.
- Boost veggies: Stir in sautéed bell peppers, zucchini, or mushrooms for extra nutrition and texture.
- Lower carbs: Swap penne for spiralized zucchini noodles or chickpea pasta.
Insider Tips
- Use good-quality fire-roasted tomatoes — they make all the difference in the depth of flavor.
- Adjust the red pepper flakes based on your preferred spice level; start small and add more as needed.
- Reserve pasta water to adjust sauce consistency; the starch helps the sauce adhere beautifully.
- Fresh basil added at the end keeps its vibrant flavor and aroma intact.
- For an extra layer of flavor, try adding a splash of balsamic vinegar during the simmering step.
Storage Pro Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and warm gently on the stove or microwave to avoid drying out. This pasta also freezes well—freeze in portioned containers for up to 2 months. Thaw overnight in the fridge and reheat as usual.
FAQ
Can I use fresh tomatoes instead of canned fire-roasted crushed tomatoes?
Fresh tomatoes can be used, but fire-roasted canned tomatoes provide a smoky flavor that’s key to this recipe. If using fresh, consider roasting them yourself to mimic that flavor before crushing.
How spicy is this dish?
The heat level depends on the amount of red pepper flakes you add. The recipe calls for 1 teaspoon, which gives a moderate kick. Adjust according to your spice tolerance.
What can I substitute for Parmesan cheese?
You can use Pecorino Romano for a sharper flavor or nutritional yeast for a dairy-free option. Simply omit if you prefer to keep it simple.
Can I prepare the sauce in advance?
Absolutely! The sauce can be made up to 3 days ahead and refrigerated. Reheat gently and toss with freshly cooked pasta when ready to serve.
Try These Next
- Roasted Garlic Tomato Tortellini Bake – A cozy baked pasta dish with layers of roasted garlic and tomato goodness.
- Homemade Basil Pesto – Brighten your pasta night with this fresh and easy homemade pesto.
- Creamy Tomato Basil Shrimp Pasta – For a luxurious seafood pasta with creamy tomato sauce, try this next.
Ready, Set, Cook
With just a handful of ingredients and simple steps, this Fire-Roasted Arrabbiata Penne recipe is a quick way to whip up a delicious, smoky, and spicy pasta dish any night of the week. The balance of heat and sweetness, combined with the freshness of basil and richness of Parmesan, creates a comforting meal that’s sure to satisfy. Whether you’re a seasoned cook or a beginner, this dish is straightforward enough to master while still impressing your family or guests. So grab your skillet and pasta pot, and get ready to enjoy a fiery Italian classic with a smoky twist!
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Fire-Roasted Arrabbiata Penne
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve about a cup of pasta water before draining the pasta in a colander. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for another 1-2 minutes until fragrant.
- Pour in the fire-roasted crushed tomatoes and stir to combine. Add the sugar along with salt and pepper to taste. Reduce the heat to low and let the sauce simmer gently for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add the drained penne pasta directly into the skillet with the sauce. Toss well to coat every piece of pasta. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and help it cling to the noodles.
- Serve hot with a generous sprinkle of freshly grated Parmesan cheese and torn fresh basil leaves for a burst of color and herbaceous brightness.
Notes
- Use good-quality fire-roasted tomatoes to enhance the smoky flavor of the sauce.
- Adjust red pepper flakes to control the spice level to your liking.
- Reserve some pasta water to adjust the sauce consistency perfectly.
- Fresh basil should be added at the end to preserve its bright flavor and aroma.
- For extra flavor, add a splash of balsamic vinegar during the simmering step.
