Calabrian Chili Arrabbiata Pasta

A steaming bowl of Calabrian Chili Arrabbiata pasta is my go-to when I crave bold Italian flavor with an undeniable spicy punch. Perfect for cozy weeknights or impressing friends with something unexpected, this recipe transforms humble pantry ingredients and a handful of fresh basil into a sauce that sings with heat and depth. Calabrian chili peppers bring genuine Southern Italian fire to the classic arrabbiata, while the cheese and basil mellow things just enough to keep you reaching for another forkful.

I first cooked this for a Sunday family lunch when we wanted something different from our usual tomato sauce pasta and now my cousin asks for the spicy penne almost every time she visits. The scent of garlic and chilies sizzling in olive oil just fills the whole kitchen with anticipation.

Ingredients

• Penne pasta: delivers the classic tubular shape that holds onto spicy sauce so every bite pops. Choose a good Italian dried pasta for best results
• Extra-virgin olive oil: brings silkiness and authentic flavor. Look for a deep green oil from recent harvests
• Garlic sliced thin: ensures fragrant base and soft texture without burning. Fresh bulbs with firm cloves give you the best flavor
• Calabrian chili peppers or chili paste: deliver signature heat and fruity complexity. Use those packed in oil for easier, more vivid spice. I prefer the jarred whole peppers for texture
• Canned whole peeled tomatoes: supply the rich body of the sauce. San Marzano style is best for sweetness and low acidity
• Sea salt: lifts every flavor in the sauce. Opt for fine crystals so they dissolve quickly
• Freshly ground black pepper: gives gently floral heat. Grind just before adding for the brightest taste
• Sugar: balances acidity from tomatoes if needed. Taste the sauce first and adjust
• Fresh basil leaves: add brightness that cuts through spicy heat. Tear rather than chop for soft aromas
• Pecorino Romano or Parmesan cheese: brings a sharp finish and creamy texture. Buy a wedge to grate fresh at home for the richest flavor
• Extra Calabrian chili or chili flakes: let each diner boost their own dish at the table

Instructions

Prepare Your Pasta:

Bring a large pot of salted water to a rolling boil. Add dried penne and cook until al dente, about 10 minutes. Carefully reserve half a cup of pasta water for sauce finishing before draining the noodles

Sauté Aromatics:

As the pasta cooks, pour olive oil into a large skillet and warm over medium heat. Scatter in thinly sliced garlic and stir gently for about one minute until it turns golden and fragrant. This releases essential oils and creates your flavor foundation

Infuse With Chilies:

Add chopped Calabrian chili peppers or chili paste to the skillet. Stir for thirty seconds to let the chili oil bloom and mingle with garlic aromas

Make The Tomato Sauce:

Pour canned tomatoes into the pan, crush gently with a wooden spoon or squeeze by hand as you add. Sprinkle with sea salt and black pepper. If the tomatoes taste tart, a dash of sugar brings out their sweetness

Simmer For Depth:

Reduce heat and let sauce bubble uncovered for twelve to fifteen minutes. Stir occasionally to help tomato pieces break down and thicken the sauce until it hugs the spoon

Finish With Basil And Adjust Seasoning:

Tear basil leaves and stir into the sauce. Taste and tweak seasoning for salt, pepper, or sugar as needed. The basil rounds out the heat and makes the flavors more complex

Combine Pasta And Sauce:

Add drained penne directly into the pan with sauce. Toss thoroughly until each piece is coated, splash in reserved pasta water as needed for a silky finish that binds sauce to noodles

Serve And Garnish:

Heap pasta onto plates and top with freshly grated Pecorino Romano or Parmesan. Let guests add extra chili or chili flakes to match their spice preference. Serve immediately while fragrant and hot

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Arrabbiata literally means angry in Italian which perfectly describes the robust spicy kick of this sauce. Calabrian chilies are truly my favorite twist because their slow-building heat adds so much more flavor compared to basic chili flakes. The first time my grandmother tasted this version she declared it so lively it woke her up better than her morning espresso.

Storage Tips

This pasta is best eaten fresh but leftover sauce will keep in an airtight container up to four days in the refrigerator. Stir in a splash of water or olive oil to revive when reheating. Cooked pasta can be stored separately and tossed together right before serving.

Ingredient Substitutions

Feel free to switch penne for rigatoni or spaghetti if that is what you have. Swap Pecorino for Parmesan or use a vegan hard cheese for dairy-free diners. For gluten-free, use your favorite gluten-free dried pasta which also holds up well in this spicy sauce.

Serving Suggestions

Pair the pasta with a simple side salad dressed with olive oil and lemon to balance the heat. Toasted garlic bread is perfect for mopping up leftover sauce and a bold Italian red wine like Chianti or Nero d&Avola really brings out the dish&s flavors.

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Taste the sauce before finishing with sugar since canned tomatoes vary in acidity. Resist overcooking the pasta as al dente noodles hold on to the sauce best.

Recipe FAQ

→ How spicy is the Calabrian chili sauce?

The heat level depends on the amount of chili used. Start with less and add more for a bold kick.

→ Can I use another type of pasta?

Absolutely. Rigatoni or spaghetti also work well with the robust tomato sauce.

→ Is this dish vegetarian or vegan?

This version is vegetarian. For vegan, omit the cheese or choose a vegan cheese alternative.

→ What cheese is best for topping?

Pecorino Romano or Parmesan complement the spicy flavors. Use freshly grated cheese for best texture.

→ Can I make it gluten-free?

Yes, use gluten-free pasta. Check all labels for hidden wheat or gluten sources.

→ What wine pairs well with this dish?

Bold Italian reds like Chianti complement the spicy and robust flavors perfectly.