Penne Arrabbiata with Chili Crisp

I absolutely love this dish—a fiery, comforting pasta built around classic arrabbiata flavors, enriched with chili crisp for an extra kick and a delightful textural zing.

Why I’ll Love This Recipe

I adore how it’s both simple and bold—relying on pantry staples but delivering gourmet surprise through that spicy, savory chili crisp. I find the combination of garlicky tomato sauce and crispy chili treasures utterly irresistible.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Penne pasta (I’ve used gluten‑free too, and it worked great.)

• Extra virgin olive oil

• Fresh garlic, minced

• Chili crisp

• Tomato paste

• Sesame seed oil (olive oil works too)

• Whole peeled tomatoes (San Marzano preferred)

• Salt and sugar

• Fresh parsley (or basil)

• Pecorino Romano (or Parmesan)

directions

1. I bring water to a boil with salt and cook penne until al dente, reserving half a cup of pasta water.

2. While pasta cooks, I warm olive oil in a pan over medium heat, add garlic, and stir for about a minute.

3. I spoon in the chili crisp and cook for 20 seconds.

4. I mix in the tomato paste and sesame seed oil, smashing the paste into the oil for about 30 seconds.

5. I add the whole tomatoes along with salt and sugar, then crush them gently with a wooden spoon.

6. I let the sauce simmer on low for 10–15 minutes, stirring occasionally—and I use a little pasta water if it gets too thick. I taste and adjust with salt or sugar if needed.

7. I toss the cooked penne into the sauce, stirring to coat it evenly.

8. I serve it garnished with freshly grated Pecorino Romano (or Parmesan) and chopped parsley (or basil).

Servings and timing

• Makes about 4 servings.

• Prep time: approximately 5 minutes.

• Cook time: about 15 minutes.

• Total time: roughly 20 minutes.

storage/reheating

I store leftovers in separate airtight containers—pasta and sauce—in the fridge for up to 5 days. I can also freeze the pasta (though it’s best vacuum‑sealed); I simply thaw it before reheating.

FAQs

1. Can I use crushed or fresh tomatoes instead of whole peeled?

I certainly can—crushed works fine. For fresh, I blanch, peel, and chop them first.

2. What works instead of pecorino?

I usually go for fresh Parmesan if I don’t have pecorino on hand—it still adds that perfect savory finish.

3. Can I adjust the sweetness or spice?

Yes—I’ll tweak sugar to taste (or swap in honey, maple syrup, or agave), and I can tone down the heat by using less chili crisp.

4. What simple add‑ins have I tried?

I’ve added pre‑cooked chicken cubes, zucchini, kale, ground meat, carrots, or peas—all made for a hearty, customized meal.

5. Any tips for ingredient quality?

I always say: go for high quality. Good olive oil, San Marzano tomatoes, fresh garlic, and quality tomato paste (like Mutti or Cento) make a real difference.

Conclusion

I’m smitten with how this Penne Arrabbiata with Chili Crisp turns pantry staples into something extraordinary—quick, spicy, yet refined. I love how that chili crisp adds crunch and depth, and that it’s ready in about 20 minutes makes it perfect for both weeknights and dinner parties. I can’t wait to hear how you might tweak it—basil instead of parsley, different chili crisp brands, or extra veggies—let’s experiment!

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