Angry Pasta is bright, spicy, and simple. The sauce is tomato-forward with a clear hit of chili that wakes up the penne. The pasta keeps a firm bite and the sauce clings to each tube, so every forkful is hot and balanced. This dish comes together fast and uses pantry items you likely have now. It is perfect for a weeknight dinner, a quick lunch, or a simple date-night meal. Try serving it with a green salad and crusty bread for a complete plate, and see an extra tip on pairing in the Serving Suggestions. I also like to compare spice balance with other recipes like Marry Me Chicken Pasta tips when I want a creamier, richer contrast.
Why You’ll Love This Angry Pasta
- Big, direct flavor: spicy red chili flakes and bright crushed tomatoes create a lively sauce.
- Quick to make: ready in about 20–25 minutes from start to finish.
- Simple pantry ingredients: uses canned tomatoes, dried pasta, olive oil, garlic, and herbs.
- Clean texture: al dente penne holds shape and sauce clings inside each tube.
- Easy to adjust heat: increase or decrease red chili flakes to taste.
- Minimal equipment: one pot for pasta, one skillet for the sauce.
- Flexible for add-ins: optional cheese or a few extra vegetables can build it out.
- Great for leftovers: flavors hold up well when stored properly.
What Is Angry Pasta?
Angry Pasta is a no-fuss spicy tomato pasta built around crushed tomatoes, garlic, olive oil, and red chili flakes. It tastes bright, tangy, and peppery with a steady, warming heat. The texture is a mix of firm penne and a smooth, slightly thickened tomato sauce that sticks to the pasta. You cook this by boiling the penne until al dente, then making a quick skillet sauce on medium heat and tossing the pasta into the sauce to finish. The vibe is straight-up comfort food with a kick — perfect for a fast weeknight, a low-effort dinner, or a warmed-up lunch. It’s classic, bold, and unfussy.
Ingredients for Angry Pasta
For the Base
- 100 grams penne pasta (uncooked)
For the Sauce
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon red chili flakes (adjust to taste)
- 400 grams canned crushed tomatoes
- Salt, to taste
To Serve
- 2 tablespoons fresh parsley (chopped)
- 30 grams Parmesan cheese (grated, optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Penne: Any short pasta works (rigatoni, ziti, or fusilli). Whole wheat penne can replace regular for more fiber.
- Olive oil: Use extra virgin olive oil for flavor. A neutral oil works in a pinch but will change the taste slightly.
- Garlic: Use 1 teaspoon garlic powder if you don’t have fresh garlic; add later to taste.
- Red chili flakes: Substitute with crushed Aleppo pepper for milder, fruity heat, or use a pinch of cayenne for a different sharp heat. Adjust amount to control spice.
- Canned crushed tomatoes: San Marzano-style or plain crushed are both fine. If you only have tomato puree or diced tomatoes, blend or crush diced tomatoes and reduce cooking time slightly.
- Salt: Kosher salt is easiest to control. Taste and add a little at a time.
- Parsley and Parmesan: Both are optional. Swap parsley for basil for a different herb note. Use a hard cheese like Pecorino Romano instead of Parmesan if that’s your preference.
Step-by-Step Instructions
Step 1 – Boil and cook the penne
Bring a large pot of salted water to a rolling boil. Add the 100 grams penne and cook until al dente according to the package. Drain the pasta and set it aside.
Visual cue: The pasta should be firm but tender when you bite into it — not soft or mushy.
Step 2 – Warm the oil and sauté garlic
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the 2 cloves minced garlic and sauté until fragrant, about 1 minute. Do not let it brown.
Pro cue: Keep the heat at medium and stir continuously; browned garlic tastes bitter.
Step 3 – Add the chili flakes
Add 1 teaspoon red chili flakes to the skillet and cook for 30 seconds, stirring. This blooms the spice and brings out the aroma.
Step 4 – Make the tomato sauce
Pour in the 400 grams canned crushed tomatoes and season with salt to taste. Lower the heat and let the sauce simmer for about 10 minutes, stirring occasionally. This reduces the raw tomato taste and thickens the sauce slightly.
Visual cue: The sauce will turn a deeper red and look slightly glossy when it’s ready.
Step 5 – Combine pasta and sauce
Add the cooked penne to the skillet and toss until the pasta is well coated with the sauce. Stir in 2 tablespoons chopped fresh parsley. Heat together for a minute so flavors meld.
Step 6 – Serve and finish
Serve hot, garnishing with 30 grams grated Parmesan if desired. Taste for final seasoning and add salt or more chili flakes if you like it hotter.
Pro Tips for Success
- Salt the pasta water well. It should taste like the sea; this seasons the pasta from within.
- Don’t overcrowd the pan when tossing pasta and sauce; use a large skillet so every piece gets sauce.
- Keep garlic from browning by using medium heat and removing the skillet from direct high heat if it starts to color.
- Bloom chili flakes briefly in the oil to release flavor but watch they don’t darken.
- If the sauce seems thin after simmering, cook a few more minutes uncovered to thicken.
- If the sauce becomes too thick, add a tablespoon of pasta cooking water to loosen and help sauce cling.
- Taste and adjust salt at the end; canned tomatoes vary in salt and acidity.
- Add parsley at the end to keep the herb fresh and bright.
Flavor Variations
- OPTIONAL: Add a splash of cream (1–2 tablespoons) at the end for a softer, richer sauce.
- OPTIONAL: Stir in a handful of sautéed spinach or chopped bell pepper with the garlic to add vegetables.
- OPTIONAL: Finish with a squeeze of lemon juice for a bright contrast to the heat.
- OPTIONAL: Add 1/2 teaspoon smoked paprika with the chili flakes for a smoky note.
- OPTIONAL: Toss in toasted breadcrumbs and extra olive oil for a crunchy garnish.
- OPTIONAL: For a garlickier kick, add roasted garlic puree instead of raw minced garlic.
Serving Suggestions
- Pair with a simple green salad dressed in lemon and olive oil.
- Serve with crusty bread or garlic bread to mop up the sauce.
- Offer extra grated Parmesan or thinly sliced Pecorino at the table.
- Add a side of roasted vegetables like broccoli or eggplant for a heartier meal.
- Plate for guests in warmed bowls to keep the pasta hot longer.
- This dish works well for casual dinners, quick lunches, or as part of a small Italian-style spread.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the sauce and store it separately from pasta for up to 2 days in the fridge. Cooked pasta can be kept separately and reheated with the sauce.
- Storage duration: Store combined pasta in an airtight container in the fridge for up to 3 days. Store sauce alone for up to 4 days.
- Reheating best practices: Reheat gently in a skillet over low-medium heat. Add a splash of water or a tablespoon of olive oil to revive the sauce and keep pasta from drying. Stir often until heated through.
- Texture changes: Pasta will soften with storage and reheating. To reduce mushiness, reheat the sauce separately and briefly warm the pasta in salted boiling water for 30–60 seconds before tossing.
Storage and Freezing Instructions
- Freezing: Freezing cooked pasta in sauce is possible but not ideal for best texture. If you freeze, use airtight freezer containers and consume within 2 months. Thaw overnight in the fridge before reheating.
- Better option: Freeze the sauce only for up to 3 months, then cook fresh pasta when ready to eat. This keeps pasta texture firmer.
- Thawing and reheating: Thaw sauce in the fridge overnight and reheat on the stove until hot, then toss with freshly cooked penne.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 420 kcal | 14 g | 56 g | 14 g | 6 g | 520 mg
Estimates vary by brands and portions.
FAQ About Angry Pasta
Q: How do I reduce the heat if the pasta is too spicy?
A: Stir in a spoonful of olive oil, a splash of cream, or add extra cooked pasta to dilute the heat. A wedge of lemon can also help balance spice.
Q: My sauce is too thin. What should I do?
A: Simmer uncovered for a few more minutes until it thickens. You can also mash a small amount of pasta into the sauce to absorb liquid.
Q: My pasta turned out soft and mushy. How can I fix it next time?
A: Cook penne to al dente and drain immediately. Avoid overcooking during reheating and toss the sauce with freshly cooked pasta if possible.
Q: Can I use fresh tomatoes instead of canned crushed tomatoes?
A: Yes. Peel and crush ripe tomatoes, then simmer longer to reduce excess water. Use about 4–5 medium tomatoes to match 400 grams canned crushed tomatoes.
Q: Can I make this gluten-free or low-carb?
A: Yes. Use gluten-free penne or a vegetable alternative like spiralized zucchini. Adjust cooking time according to the package or veg texture.
Q: How much garlic should I use if I like a strong garlic flavor?
A: Increase to 3–4 cloves of garlic, but add them slowly and avoid browning to keep a sweet, not bitter, garlic note.
Notes
- Always taste the sauce before adding cheese; Parmesan adds saltiness.
- Warm your serving bowls for longer heat retention.
- If you like a glossy finish, toss with an extra teaspoon of olive oil just before serving.
- Chop parsley finely and scatter it at the end for a fresh color pop.
- Keep red chili flakes on the table so diners can adjust heat to their taste.
Troubleshooting
- Bland flavor: Add a pinch more salt and a small squeeze of lemon or a teaspoon of sugar to balance acidity.
- Overcooked pasta: Next time cook 1-2 minutes less and finish in the sauce; this helps maintain texture.
- Watery sauce: Simmer uncovered longer, or add a teaspoon of tomato paste to thicken.
- Burned garlic: Start again with fresh oil and keep heat lower; add chili only after garlic is fragrant.
- Sauce too spicy overall: Stir in a little olive oil, a spoonful of butter, or serve with a dollop of plain yogurt on the plate.
- Sauce separating or looking oily: Stir and simmer gently; add a splash of pasta water to emulsify if needed.
Final Thoughts
Angry Pasta is a fast, bold, and honest dish that works any night you want big tomato and chili flavor with minimal fuss. It uses few ingredients, cooks quickly, and is easy to tweak to your taste. For a classic reference and another take on spicy tomato penne, see Penne all’Arrabbiata (spicy tomato pasta) – RecipeTin Eats.
Angry Pasta
Ingredients
For the Base
- 100 grams penne pasta (uncooked) Any short pasta works (rigatoni, ziti, or fusilli).
For the Sauce
- 2 tablespoons olive oil Use extra virgin olive oil for flavor.
- 2 cloves garlic (minced) Use 1 teaspoon garlic powder if you don’t have fresh garlic.
- 1 teaspoon red chili flakes Adjust amount to control spice.
- 400 grams canned crushed tomatoes San Marzano-style or plain crushed are both fine.
- to taste none Salt Kosher salt is easiest to control.
To Serve
- 2 tablespoons fresh parsley (chopped) Can be swapped for basil for a different herb note.
- 30 grams Parmesan cheese (grated, optional) Can be substituted with Pecorino Romano.
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente according to the package. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the red chili flakes to the skillet and cook for 30 seconds, stirring.
- Pour in the canned crushed tomatoes and season with salt to taste. Lower the heat and let the sauce simmer for about 10 minutes.
- Add the cooked penne to the skillet and toss until well coated with the sauce. Stir in the chopped parsley.
- Serve hot, garnishing with grated Parmesan, if desired.