This Angry Pasta is a bold, simple dish that pairs al dente penne with a bright, spicy tomato sauce. The texture is firm pasta coated in a silky crushed-tomato sauce with quick hits of garlic and heat from red chili flakes. It’s an easy, one-skillet sauce after the pasta cooks, making it ideal for a fast weeknight meal that still feels special. The dish is flexible enough to serve as a quick solo dinner, a cozy meal for two, or a base for added vegetables or protein. Finish with fresh parsley and a sprinkle of Parmesan for balance and a clean finish. Ready in about 20–25 minutes, it’s a dependable, satisfying plate any night.
Why You’ll Love This Angry Pasta
- Big, bright tomato flavor with a genuine spicy kick from red chili flakes.
- Fast: most of the work is waiting for water to boil and sauce to simmer.
- Simple pantry ingredients you can keep on hand: pasta, canned tomatoes, garlic, oil.
- Flexible: easy to add veggies, beans, or a protein if you want more bulk.
- Fresh finish: parsley and optional Parmesan lift the sauce without extra fuss.
- One-skillet sauce and a separate pot for pasta — cleanup stays quick.
- Perfect for weeknights, but confident enough for guests when you need a no-fail dish.
- Controls heat easily — adjust the chili flakes to suit any spice level.
What Is Angry Pasta?
Angry Pasta is a spicy tomato pasta closely related to arrabbiata-style sauces. It tastes bright and tangy from crushed tomatoes, garlicky, and noticeably spicy from red chili flakes. The texture pairs firm penne with a sauce that clings to each tube for a satisfying bite. What makes it special is how little it asks of you: simple ingredients, short simmer time, and big flavor. The cooking method is straightforward — boil pasta until al dente, build a quick sauce in a skillet, toss together, and finish with fresh herbs. The vibe is rustic comfort food: a bold, warm plate that works for a rushed weeknight dinner or a casual weekend lunch.
Ingredients for Angry Pasta
For the Base
- 100 grams penne pasta (uncooked) (about 3.5 oz or ~1 cup dry)
For the Sauce
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon red chili flakes (adjust to taste)
- 400 grams canned crushed tomatoes (about 14 oz)
To Serve
- Salt, to taste
- 2 tablespoons fresh parsley (chopped)
- 30 grams Parmesan cheese (grated, optional) (about 1 oz)
Ingredient Notes (Substitutions, Healthy Swaps)
- Penne: Any short pasta (rigatoni, ziti, fusilli) works. For a gluten-free option, use certified gluten-free pasta and follow package timing.
- Olive oil: Use extra-virgin olive oil for flavor, or a neutral oil if you prefer a milder taste.
- Garlic: Garlic powder can be used in a pinch (about 1/4 teaspoon), but fresh garlic gives the best aroma.
- Red chili flakes: Adjust quantity to taste. Use smoked chili flakes for a different heat profile or a pinch of cayenne for a cleaner burn.
- Crushed tomatoes: Use a can of whole peeled tomatoes and crush them by hand in the skillet for a chunkier texture, or pass them through a blender for a smoother sauce.
- Parmesan: Optional. For a dairy-free dish, skip the cheese or use a vegan grated alternative.
- Salt: Start light and season at the end — canned tomatoes can vary in sodium.
Step-by-Step Instructions
Step 1 – Cook the pasta
- Bring a large pot of salted water to a rolling boil.
- Add 100 grams penne and cook until al dente according to package instructions.
- Drain the pasta and set aside, reserving a small cup of pasta cooking water if you like to loosen the sauce.
Visual cue: Pasta should be tender but still slightly firm in the center when bitten.
Step 2 – Warm the oil and garlic
- Heat a large skillet over medium heat.
- Add 2 tablespoons olive oil, then add the minced garlic.
- Sauté the garlic until fragrant, about 1 minute; do not let it brown.
Step 3 – Add the chili
- Add 1 teaspoon red chili flakes to the skillet.
- Cook with the garlic for about 30 seconds to bloom the spice and release the oil’s flavor.
Step 4 – Add tomatoes and simmer
- Pour in 400 grams canned crushed tomatoes and season with salt to taste.
- Bring the sauce to a gentle simmer and let it cook for about 10 minutes, stirring occasionally to prevent sticking.
Pro cue: Simmer until the sauce slightly thickens and the raw tomato smell fades. If it seems too thick, add a splash of the reserved pasta water.
Step 5 – Combine pasta and sauce
- Add the cooked penne to the skillet and toss until each piece is well coated by the sauce.
- Remove from heat and stir in 2 tablespoons fresh chopped parsley.
Step 6 – Serve
- Plate the pasta hot.
- Garnish with 30 grams grated Parmesan if using, and a final pinch of chili flakes or parsley for color.
Pro Tips for Success
- Salt the pasta water well; it’s your chance to season the pasta through and keep the sauce simple.
- Don’t brown the garlic — stop at fragrant. Burnt garlic tastes bitter.
- Reserve some pasta water before you drain. A few tablespoons loosen a tight sauce and help it cling to the pasta.
- Simmer the crushed tomatoes long enough to lose the raw edge, about 8–12 minutes. Shorter time = brighter tomato, longer = deeper flavor.
- Taste and adjust salt at the end. Canned tomatoes vary in salt and acidity.
- Keep heat at medium for the sauce so it simmers gently. High heat can make it bitter or dry out quickly.
- Add the parsley off the heat to keep its fresh color and flavor.
- If you prefer a creamier sauce, stir in a little pasta water and a tiny splash of cream or butter at the end (optional).
Flavor Variations
- OPTIONAL: Add a squeeze of lemon juice (1/2 teaspoon) at the end to brighten the sauce.
- OPTIONAL: Stir in a handful of spinach or kale into the hot sauce until wilted for extra greens.
- OPTIONAL: Add capers or olives for a briny, savory twist—add to taste when the sauce is nearly done.
- OPTIONAL: Toss in cooked chickpeas or white beans for added protein and texture.
- OPTIONAL: Use smoked paprika (a pinch) alongside chili flakes for a smoky heat.
- OPTIONAL: Finish with a drizzle of extra-virgin olive oil and a few basil leaves for a fresher herb profile.
Serving Suggestions
- Serve with a simple green salad (olive oil and lemon dressing) to balance the heat.
- Offer crusty bread to mop up every bit of sauce.
- Pair with roasted vegetables for a heartier plate.
- Top with extra Parmesan and a light scatter of fresh parsley for bright presentation.
- Serve with a side of sautéed mushrooms or a quick pan-seared chicken breast if you want more protein.
- For an easy family meal, add extra pasta and a larger can of tomatoes to stretch the recipe.
Make-Ahead, Storage & Reheating
- Make-ahead: The sauce can be made up to 2 days in advance and refrigerated. Reheat gently on the stove and toss with freshly cooked pasta.
- Storage duration: Store leftover combined pasta in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over low heat with a splash of water or reserved pasta water to restore saucy texture. Microwaving works too—stir and add a tablespoon of water if dry.
- Texture notes: Pasta may soak up sauce and soften after refrigeration. To revive, heat gently with liquid and avoid overcooking.
Storage and Freezing Instructions
- Freezing the sauce: The tomato sauce freezes well on its own for up to 3 months. Cool completely, put in a freezer-safe container, and leave some headspace for expansion.
- Freezing cooked pasta: Not recommended because pasta can become mushy when frozen and reheated. If you must, freeze in small portions and expect a softer texture after thawing.
- Best practice: Freeze the sauce separately and cook a fresh portion of pasta when you’re ready to serve. Thaw sauce overnight in the fridge or reheat from frozen in a saucepan over low heat.
Nutrition Facts (Per Serving)
Per serving (recipe makes about 1 generous serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
780 kcal | 27 g | 85 g | 36 g | 9 g | 700 mg
Estimates vary by brands and portions.
FAQ About Angry Pasta
Q: The sauce is too thin. How do I thicken it?
A: Simmer it a few minutes longer uncovered. Add a small spoonful of tomato paste or a splash of drained pasta water and simmer to concentrate.
Q: The sauce is too thick or pasty. What should I do?
A: Stir in reserved pasta water a little at a time until you reach the desired consistency. Olive oil or a small splash of broth also helps.
Q: How do I know when the pasta is al dente?
A: Bite one piece 1–2 minutes before the package time finishes. It should be firm in the center but not hard.
Q: Can I use fresh tomatoes instead of canned crushed tomatoes?
A: Yes. Blanch, peel, and crush about 500–600 grams fresh tomatoes and simmer longer to reach the right consistency.
Q: How can I reduce the heat without losing flavor?
A: Use less chili flakes and add a small pinch of sugar to balance acidity. Dairy like Parmesan helps tone the heat on the plate.
Q: Is this recipe suitable for meal prep?
A: The sauce is meal-prep friendly (freeze or fridge). Cook pasta fresh for best texture when serving.
TastyInspo Notes
- Finish with a drizzle of good olive oil for sheen and extra flavor.
- Use a wide, shallow bowl so sauce spreads evenly and each forkful gets both pasta and sauce.
- If you like texture contrast, toast some breadcrumbs in olive oil and sprinkle on top.
- For color, scatter a few finely chopped parsley leaves right before serving.
- Add a small pinch of sugar only if the tomatoes taste overly acidic — use sparingly.
Troubleshooting
- Bland flavor: Increase salt gradually, add a pinch of sugar if needed, and finish with fresh parsley or lemon to brighten.
- Sauce too acidic: A small pinch of sugar or a splash of cream (optional) will round acidity.
- Garlic burnt: Remove burnt garlic pieces and start again with fresh garlic in new oil; burnt garlic cannot be saved.
- Pasta too soft: Check pasta a minute or two before the package time. Cook to al dente and stop cooking immediately by draining.
- Sauce sticking to pan: Keep the heat moderate and stir occasionally. If it starts to catch, lower the heat and add a bit of water.
- Too spicy: Add a spoonful of butter or a bit more tomato to dilute the heat. A sprinkle of Parmesan also helps.
Final Thoughts
Angry Pasta is a quick, bold dish that proves simple ingredients can make a memorable meal. It’s fast to pull together, easy to adapt, and packs just the right punch for anyone who loves a little heat with their tomato sauce.
Conclusion
If you want a reference to the classic spicy tomato style that inspired this dish, check this reliable recipe for further technique ideas: Penne all’Arrabbiata (spicy tomato pasta) – RecipeTin Eats.
Angry Pasta
Ingredients
For the Base
- 100 grams penne pasta (uncooked) (about 3.5 oz or ~1 cup dry)
For the Sauce
- 2 tablespoons olive oil Extra-virgin recommended for flavor
- 2 cloves garlic (minced) Fresh garlic gives the best aroma
- 1 teaspoon red chili flakes Adjust to taste
- 400 grams canned crushed tomatoes (about 14 oz)
To Serve
- to taste salt Season at the end
- 2 tablespoons fresh parsley (chopped) For garnish
- 30 grams Parmesan cheese (grated, optional) (about 1 oz)
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil.
- Add the penne and cook until al dente according to package instructions.
- Drain the pasta, reserving a small cup of cooking water, and set aside.
Making the Sauce
- Heat a large skillet over medium heat.
- Add olive oil and minced garlic. Sauté until fragrant for about 1 minute.
- Add red chili flakes and cook for 30 seconds to bloom the spices.
- Pour in the crushed tomatoes and season with salt. Simmer for about 10 minutes, stirring occasionally.
Combining and Serving
- Add the cooked penne to the skillet and toss to coat well with the sauce.
- Remove from heat, stir in chopped parsley, and serve hot.
- Garnish with grated Parmesan and additional chili flakes or parsley if desired.
