Pin it The first time I made arrabbiata, I accidentally added way too much red pepper flakes because my hand slipped while pouring. My roommate took one bite and started fanning her mouth, but then she grinned and said it was the best pasta shed ever had. Now I always keep a jar of those fiery flakes within arms reach.
I remember serving this at a winter potluck when everyone was craving something hearty and warming. The baking dish was empty within fifteen minutes, and three people immediately asked for the recipe. Thats when I knew this pasta wasnt just food, it was a gathering moment.
Ingredients
- 350 g penne pasta: The ridges catch all that spicy sauce perfectly
- 2 tbsp olive oil: Use good quality oil since it carries the garlic and heat flavors
- 4 cloves garlic: Freshly chopped, not minced, gives you better texture
- 1–2 tsp crushed red pepper flakes: Start with less and taste as you go
- 800 g canned crushed tomatoes: San Marzano tomatoes make the sauce sing
- 1 tsp sugar: Cuts the acidity and balances the heat
- 1 tsp dried oregano: Add it to the hot oil for thirty seconds before tomatoes to bloom the flavor
- Fresh basil: Stir it in at the very end for that bright pop
- Parmesan and mozzarella: The combination creates this incredible salty, stretchy topping
Instructions
- Get your oven ready:
- Preheat to 200°C and grease a large baking dish while you bring a big pot of salted water to boil
- Cook the pasta smart:
- Boil the penne for about two minutes less than the package says since it will finish cooking in the oven
- Build the spicy base:
- Heat olive oil in a large skillet and sauté garlic and red pepper flakes until you can smell them throughout the kitchen, about one to two minutes
- Simmer the sauce:
- Add crushed tomatoes, sugar, oregano, salt, and pepper, then let it bubble gently for ten to twelve minutes until it thickens slightly
- Add the fresh finish:
- Remove from heat and stir in the chopped basil, saving a few leaves for garnish
- Coat the pasta:
- Add the drained penne to the sauce and toss until every piece is slicked with that spicy tomato goodness
- Layer it up:
- Spread half the pasta in your baking dish, sprinkle with half the cheeses, then repeat with remaining pasta and cheese on top
- Bake until golden:
- Pop it in the oven for eighteen to twenty minutes until the cheese melts and bubbles and the top turns golden brown
- Let it rest:
- Wait five minutes before serving so the cheese sets slightly and the sauce thickens
Pin it This recipe became my go-to for new neighbors, busy friends who need a drop-off meal, and nights when nothing sounds better than spicy, cheesy carbs. Something about that combination of heat and comfort just works every single time.
Making It Your Own
Once you get the base down, play around with the heat level to find your sweet spot. Some days I keep it mild for the kids, other times I go full fire for dinner with friends who love spice.
Perfect Pairings
A simple green salad with lemon vinaigrette cuts through the richness beautifully. And honestly, a glass of Chianti or any medium-bodied red wine makes this feel like a proper Italian Sunday dinner.
Make Ahead Magic
You can assemble everything up to a day ahead, cover it tightly, and keep it in the fridge. Add five minutes to the baking time if its coming straight from the refrigerator.
- Let it cool completely before covering or condensation will make the top soggy
- Warm leftovers in the oven at 180°C for the same crispy cheese texture
- The sauce actually tastes better the next day as the flavors meld together
Pin it Theres nothing quite like pulling this bubbling dish out of the oven and watching everyone lean in a little closer. Hope it becomes a regular in your kitchen rotation too.
Recipe FAQs
- → What type of pasta works best in this dish?
Penne pasta is ideal due to its tubular shape, which holds the spicy tomato sauce well during baking.
- → How can I adjust the spiciness?
Modify the amount of crushed red pepper flakes to suit your heat preference, or add a pinch of chili powder for extra kick.
- → Can I substitute the cheeses used?
Yes, alternatives such as provolone or fontina can replace mozzarella for a different flavor profile.
- → What is the best way to prepare the sauce?
Sauté garlic and red pepper flakes in olive oil, then simmer crushed tomatoes with oregano, sugar, salt, and pepper until slightly thickened.
- → Any suggestions for adding vegetables?
Sautéed bell peppers or mushrooms can be incorporated to add texture and depth to the dish.
- → How should I serve this dish?
Let the baked pasta rest briefly after cooking, garnish with fresh basil, and serve hot alongside a crisp green salad.