Pin It The first time I made this was on a Wednesday night when my roommate texted asking if I could handle cooking for six people on short notice. I had penne in the pantry, canned tomatoes, and that desperate kind of motivation only last-minute dinner parties provide. What emerged from the oven was something so gloriously golden and bubbling that everyone forgot they'd been eating takeout the night before. It tasted like I'd spent hours in an Italian kitchen instead of thirty rushed minutes, and I've been making it ever since.
I remember my friend Marco tasting it and immediately asking if I'd been secretly taking cooking classes. He's the kind of person who notices everything, and when he closed his eyes on that first forkful, I knew I'd gotten something right. That moment made me understand why comfort food matters—it's not just about being full, it's about feeling cared for.
Ingredients
- Penne pasta, 350g: The tube shape catches the spicy sauce beautifully, and undercooking it by a couple of minutes means it won't turn to mush after baking.
- Olive oil, 2 tablespoons: Good quality makes a difference here since it's the base of everything—don't skimp.
- Garlic, 4 cloves finely chopped: Fresh garlic is non-negotiable; jarred tastes flat and a little sad in this dish.
- Crushed red pepper flakes, 1–2 teaspoons: This is where the dish gets its personality, so adjust based on how your guests handle heat.
- Canned crushed tomatoes, 800g: San Marzano is ideal if you can find it, but honestly any quality crushed tomato works as long as it doesn't have added sugar or weird additives.
- Sugar, 1 teaspoon: A tiny pinch tames the acidity of the tomatoes and makes them taste rounder and more complex.
- Dried oregano, 1 teaspoon: It should smell green and fresh when you open the jar; old oregano disappears into nothingness.
- Salt and black pepper: Taste as you go—this matters more than following numbers exactly.
- Fresh basil, small bunch: Save some uncooked basil for the end; it adds brightness that survives the oven better than you'd expect.
- Parmesan cheese, 80g grated: Grate it yourself if you have time—the pre-grated stuff has anti-caking agents that prevent proper melting.
- Mozzarella cheese, 150g shredded: This is your binding layer; it gets stretchy and golden and holds everything together.
Instructions
- Heat your oven and prep the dish:
- Set the oven to 200°C and butter or oil a baking dish generously so nothing sticks. You want the cheese to slide off easily when you serve it.
- Get the pasta going:
- Salt your water like you're seasoning soup—it should taste briny. Cook the penne about two minutes under the package time so it's still got a slight firmness when you drain it.
- Make the sauce magic happen:
- Warm olive oil over medium heat until it's shimmering, then add garlic and red pepper flakes. You want to hear them sizzle for just a moment, but pull them off before they brown or they'll taste bitter.
- Build the sauce:
- Pour in the tomatoes, sugar, oregano, salt, and pepper. Let it bubble gently for 10–12 minutes, stirring occasionally, until it's noticeably thicker and darker than when you started. This concentrates the flavor and makes the sauce cling to the pasta better.
- Finish the sauce:
- Taste it, adjust the spice and salt to your liking, then stir in the fresh basil. The heat will wilt it slightly but not destroy it completely.
- Combine pasta and sauce:
- Tip the drained penne into the sauce and toss gently until every piece is coated. This is easier than you think and more satisfying than you'd expect.
- Layer like you mean it:
- Spread half the pasta mixture into your baking dish, sprinkle half the cheeses over it, then add the remaining pasta and top with the rest of the cheese. The layers create little pockets of creamy goodness as everything bakes.
- Bake until golden:
- Pop it in the oven for 18–20 minutes. You're looking for the cheese to turn golden brown at the edges and the sauce to bubble up around the sides. Resist the urge to open the oven constantly—it'll throw off the temperature and nothing good comes from that.
- Rest and serve:
- Let it sit for five minutes out of the oven so the cheese sets slightly and you won't burn your mouth on molten dairy. Garnish with extra basil and serve while it's still steaming.
Pin It I've learned that this dish is honest in a way fancy cooking sometimes isn't. It doesn't hide behind technique or pretend to be something it's not—it's just really good, genuinely comforting food. When you serve it, people relax.
The Heat Question
The arrabbiata in the name literally means angry in Italian, and that refers to the chili heat. I've made this mild for people who avoid spice and loaded it with flakes for others who want to sweat a little. The beauty is that you're in complete control—start with one teaspoon and taste the sauce before you commit to more. You can always add heat, but you can't take it back once it's baked into everything.
Cheese Chemistry
The pairing of Parmesan and mozzarella is intentional. Parmesan brings saltiness and a sharp umami punch, while mozzarella is the quiet worker that melts smoothly and gets those brown, crispy edges everyone fights for. I tried making this with just one cheese once, and it was noticeably flatter. Together, they're better than either would be alone.
Make It Your Own
This recipe is forgiving enough to bend without breaking. I've stirred in sautéed mushrooms or roasted bell peppers, swapped the mozzarella for provolone when I had it, and even added a small handful of torn fresh mozzarella right at the end for extra richness. The core—the spicy tomato sauce and the cheese layer—stays the same, but the details are yours to play with.
- Try adding a splash of red wine or a pinch of smoked paprika if you want extra depth.
- Finish with crispy breadcrumbs mixed with garlic and parsley for texture if you're feeling fancy.
- Pair it with a sharp green salad and something cold to drink; the heat needs balance.
Pin It This dish has become my go-to when I want to feed people something satisfying without turning my kitchen into a war zone. It's reliable, it tastes like care, and it never disappoints.
Recipe Questions & Answers
- → How spicy is the arrabbiata sauce?
The sauce offers a noticeable but adjustable heat, achieved by crushed red pepper flakes. You can reduce or increase the flakes to suit your preference.
- → Can I substitute the cheeses used?
Yes, mozzarella can be swapped for provolone or fontina to vary the flavors while maintaining a creamy texture.
- → What pasta works best for this dish?
Penne pasta holds the sauce well and bakes evenly, but other tubular pastas like rigatoni or ziti can be used as alternatives.
- → Is it possible to add vegetables?
Adding sautéed vegetables such as bell peppers or mushrooms enhances the dish with extra texture and flavor.
- → How do I achieve a golden cheese crust?
Bake at 200°C (400°F) until the cheese melts and bubbles, usually around 18-20 minutes, ensuring a nicely browned finish.